不同贮藏温度对‘安哥诺’李果实品质的影响  

Effects of Different Storage Temperatures on Quality of 'Angeleno' Plum Fruit

作　　者：汪洋[1,2] 胡花丽[1] 李鹏霞[1] 尹克林[2] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]西南大学园艺园林学院,重庆400716

出　　处：《江西农业学报》2009年第5期124-127,共4页Acta Agriculturae Jiangxi

基　　金："十一五"国家科技支撑计划项目(2006BAD22B04)

摘　　要：以八成熟的‘安哥诺’李果实为试材，研究了不同贮藏温度（5℃、2℃、0℃、-0．7℃、常温）对李果实品质的影响。结果表明，李果实在常温贮藏过程中衰老较快，低温贮藏能显著延长李果实的贮藏时间；综合考虑不同贮藏温度对李果实硬度、SSC、总糖含量、TA含量以及腐烂率的影响，认为适宜‘安哥诺’李果实的贮藏温度为0—2℃。The experiment studied the influence of different storage temperatures （5 ℃ ,2 ℃ ,0 ℃, -0.7 ℃ and normal temperature） on the quality of Angeleno＇plum fruit. The results showed that during low-temperature storage, the ripening and senescence of plum fruit were effectively lingered, and the storage duration was significantly prolonged. Synthetically considering the effects of different storage temperatures on the firmness, soluble solid content, total sugar content, titratable acids content and rot rate of plum fruits, the author deemed that 0 - 2 ℃： was the best storage temperatures for ‘Angeleno＇ plum fruits.

关 键 词：李果实 贮藏温度 品质 

分 类 号：S662.3[农业科学—果树学]