黄花梨果实冷藏适温的研究  

Study on the Optimum Cool Storage Temperature for Huanghua Pear Fr

作　　者：林河通[1] 洪启征[1] 袁振林 蔡建元 

机构地区：[1]福建农业大学

出　　处：《农业工程学报》1997年第1期206-210,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：黄花梨果实在０℃、４℃、８℃下进行贮藏试验，试验结果表明：低温可以抑制果实的呼吸作用，延缓呼吸高峰的出现，减少果实营养物质的消耗和色素的降解，延缓果实的成熟衰老；黄花梨果实的冷藏适温是４℃，在本试验条件下可贮藏６０ｄ，基本上保持原果的风味、颜色和品质，好果率仍保持１００％，失重率１．５０％；冷藏出库后采取逐渐升温或加抗氧化剂处理，在常温下７ｄ内可有效地延长果实货架寿命，尤以加抗氧化剂处理效果显著；无包装的黄花梨果实随着贮藏温度的升高，贮藏时间的延长，果实的失重率增加；A Cool storage experiment on Huanghua pear fruits was carried out at temperatures of 0℃、4℃、8℃,the results showed: Huanghua pear fruits with low temperature could inhibit the respiration,delay peak in respiration,decrease the loss of nutrition substance and decomposition of pigments ,delay the after ripening and senescence of fruits .The optimum temperature of storage for Huanghua pear fruits was 4℃, the fruits used in the experiment could stored up to 60 days with flavour,colour and quality as fresh fruits. The percentage of good fruits still maintained 100 %,the percentage of lossing weight was 1 5 %. After out of cool storage chamber ,gradually raising temperature or adding oxization retarder could apparently prolong the shelf life of fruits in 7 days under normal temperature ,especially the treatment of adding oxization retarder. The lossing weight of fruits with unpacked increased with the ascent of storage temperature and the prolongation of the storage time,however,polyethylene(PE)film bag packing could significantly decrease the loss of moisture content.

关 键 词：黄花梨 冷藏适温 货架寿命 采后生理 

分 类 号：S661.209.3[农业科学—果树学]