温度和保鲜膜处理对脱涩后磨盘柿货架期果实硬度的影响  

Influences of storage temperature and fresh-keeping wrap on shelf-life of ‘Mopanshi’ persimmon fruits

作　　者：冷平[1] 李宝[1] 高琪洁[1] 郑仲明 梁学军 

机构地区：[1]中国农业大学农学与生物技术学院,北京100094 [2]北京市房山区果品科技服务中心,北京102400 [3]北京龙徽葡萄酒有限公司,北京100039

出　　处：《中国农业大学学报》2004年第5期22-25,共4页Journal of China Agricultural University

基　　金：北京市自然科学基金资助项目 (6 0 330 2 1)

摘　　要：不同温度下保鲜膜包膜处理对脱涩后磨盘柿硬脆货架期影响的试验结果表明 :在 15和 2 5℃条件下 ,无包膜柿果的失水率最高 ,10d后失水率分别为 12 1%和 14 2 % ;而用无孔膜包装的果实几乎不失水 ;有孔膜包装处理果实失水率介于两者之间 ,2个温度下失水率分别为 7 1%和 10 9%。在有孔保鲜膜处理中 ,15和 2 5℃条件下 ,柿果分别在第 9天和第 6天出现 5 %的软果 ,在第 13天和第 11天软果率分别为 70 %和 6 5 % ;无孔保鲜膜处理 ,15和2 5℃条件下 ,柿果分别在第 7天和第 4天出现 5 %和 10 %的软果 ,在第 10天和第 6天软果率分别为 5 5 %和 70 % ;无包膜处理 ,15℃和 2 5℃条件下的柿果分别在第 3天和第 2天出现 5 %的软果 ,到第 6天软果率分别为 6 0 %和 6 5 %。供试果实均在软果出现后 ,呼吸达到高峰。在有孔保鲜膜、无孔保鲜膜及无包膜处理下 ,均表现为 15℃条件比 2 5℃条件下货架期长 ,差约 1～ 4d。在相同温度下 ,有孔保鲜膜效果最好 ,无孔膜次之 ,无包膜处理最差。结果证明 ,有孔保鲜膜包膜处理在保水的同时 ,有效地抑制了呼吸 ,是延长柿子货架期的有效手段。The effects of fresh-keeping polyethylene wrap on shelf-life of de-astringency fruits of ‘Mopanshi’ Persimmon (Diospyros kaki.) were studied at different storage temperatures. Under 15℃ and 25℃, the water-loss rate of non-wrapped fruits was the highest, up to 12.1% and 14.2% after 10d treatment, respectively; However, fruits wrapped with non-perforated fresh-keeping film did not appear water-loss, and the water-loss rate of fruits wrapped with the perforated fresh-keeping film was between two treatments mentioned above, which was 7.1% and 10.9% at the two different temperature, respectively. Five percent of the fruits, wrapped with the perforated fresh-keeping wrap at storage temperature of 15℃ and 25℃, started to soften on the 9th and 6th day, and the rate of softened fruits reached to 70% and 65% on the 13th and 11th day, respectively. Of the fruits wrapped with non-perforated fresh-keeping film at the storage temperature of 15℃ and 25℃, 5% and 10% softened fruits appeared on the 7th and 4th day, and the rate was 55% and 70% on the 10th and 6th day, respectively. When the non-wrapped fruits were kept at 15℃ and 25℃, there were softened fruits on the third and second day after treatments, and 60% and 65% of the treated fruits began to soften six days later, respectively. Respiratory climax of the experimental fruits come out when they turned to softened. The experimental fruits, either non wrapped or treated by perforated or non-perforated fresh-keeping film, had longer shelf-life at 15℃ than those at 25℃ by 1 to 4 days. Treatment with the perforated fresh-keeping film had the best effect while the treatment without wrapping is the worst at the same temperature. The result showed that the treatment by perforated fresh-keeping wrap restrained respiration effectively, as well as keeping water, and it's an effective means to prolong shelf-life of persimmon fruit.

关 键 词：柿 温度 保鲜膜 货架期 保水 脱涩 

分 类 号：S665.2[农业科学—果树学]