鸭梨采后果实褐变的主要因素研究  

Study on the important factors of browning of Yali pear fruit after harvest

作　　者：梁丽雅[1] 闫师杰[1] 陈计峦[2] 胡小松[3] 汪政富[3] 

机构地区：[1]天津农学院食品科学系 [2]新疆石河子大学食品学院,新疆石河子832003 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与机械》2008年第3期48-51,共4页Food and Machinery

基　　金：国家自然青年科学基金项目(项目编号:30600424);国家863计划(项目编号:2002AA245081)

摘　　要：以鸭梨果实褐变指数和果心褐变指数为考查指标,比较不同年份、产地、套袋、成熟度、降温速度等因素对鸭梨采后果实褐变的影响,以确定影响其褐变的主要因素。结果表明:产地和套袋影响不明显,年份、采收成熟度和降温速度是影响鸭梨采后果实褐变的主要因素。The important factors of browning of Yali pear （Pyrus bretschneideri Rehd cv Yali） fruit after harvest were established by comparing the effect of different harvest year, producing area, bagging, maturity and cooling rate on fruit browning according to the fruit browning index and core browning index of Yali pear. The results showed that the effect of producing area and bagging was not obvious, meanwhile harvest year, maturity and cooling rate were important factors.

关 键 词：鸭梨 褐变 主要因素 

分 类 号：S661.2[农业科学—果树学]