不同贮前热处理对青种枇杷果实贮藏效应的研究  

Effects of Different Heat Shock Treatments Before Storage on the Quality of White Loquat Fruit

作　　者：王利芬[1] 蔡平[1] 徐春明 王佳[1] 朱军贞[1] 

机构地区：[1]苏州大学金螳螂城市建设学院,江苏苏州215123 [2]苏州市园艺站,江苏苏州215128

出　　处：《北方园艺》2009年第2期226-228,共3页Northern Horticulture

基　　金：苏州市科技发展计划(科技专项)资助项目(ZXN0602)

摘　　要：通过采用不同的贮前热处理温度和时间组合,研究白沙枇杷青种在低温条件下的贮藏的内外品质的变化。结果表明:3种贮前热处理中,B处理(45℃热水处理10 min+低温(6±1℃))的效果最好,不仅青种枇杷果实的失重率和腐烂率低;而且贮藏到30 d时,枇杷果实的固酸比最高,较好保持了果实的风味。The white loquat （Eriobotrya japonica Lindl. cv. Qingzhong） fruit was treated with three different heat shock treatments, and then stored at 4-6℃. The effects of the different heat shock treatment on quality of fruit were studied by analyzing the total soluble solids（TSS）,Titratable acidity（TA）, loss weighl, browning and fruit decay during storage. The results showed that B treatment（the fruits were treated in 45℃ water for 10 minutes, then stored at 4-6℃ was best,Not only the loss water and decay ratio were lest. But also the ratio of TSS and TA was the most highest and the quality of flavor was still very good.

关 键 词：枇杷 贮前热处理 低温 品质 

分 类 号：S667.309[农业科学—果树学]