冷冲击处理对柰李贮藏品质的影响  

Effects of Cold Shock Treatments on Quality of Nai-plum Fruits During Low-temperature-storage

作　　者：李清明[1] 谭兴和[1] 王锋[1] 郭时印[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《保鲜与加工》2007年第2期24-26,共3页Storage and Process

基　　金：湖南省自然科学基金(04JJ6046)

摘　　要：以柰李为试材,采用冷冲击处理对柰李低温贮藏品质的影响进行试验。结果表明,与对照相比贮前进行冷冲击处理能推迟果实硬度下降,延迟果实后熟期,延长贮藏期,降低贮藏期间冷害发生率。The effect of cold shock treatments on quality of nai-plum （Prunus solicina Lindl.Val.cordata J.Y. zhang et al） during low -temperature-storage is investigated. The results showed that cold shock at 0 ℃ for 3 h significantly delayed the ripening, softening of nai plum fruit for low -temperature-storage. As compared with the control, the shelf-life of the treated nai plum fruits is extended, cold shock treatment also decreased chilling injury of nai plum fruit.

关 键 词：柰李 冷冲击 硬度 冷藏 

分 类 号：S662.3[农业科学—果树学]