低温和保鲜剂处理对白沙枇杷贮藏品质的影响  

The Effect of Low Temperature and Preservative on Storage Quality of Eriobotrya Japonica Lindl.

作　　者：王佳[1] 俞燕芳[1] 蔡平[1] 王利芬[1] 袁卫明[2] 张春晓[2] 

机构地区：[1]苏州大学城市科学学院,江苏苏州215123 [2]江苏省太湖常绿果树技术推广中心,江苏苏州215107

出　　处：《北方园艺》2009年第6期206-208,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：低温(5±1)℃对"冠玉"枇杷果实保持可溶性总糖、可溶性固形物和可滴定酸的含量,减缓失重,延缓衰老均有较明显的作用,说明低温具有较好的保鲜效果。但是低温处理容易造成冷害,果皮出现大量水渍,果皮难剥、果肉质地生硬,影响外观及品质。安喜培-F对保持可溶性总糖、可滴定酸的含量作用较大,而对保持可溶性固形物的含量、减缓失重、延缓衰老均无甚影响。结果表明,低温加保鲜剂安喜培-F处理"冠玉"枇杷果实保鲜效果最好,其次是低温贮藏处理。The storage quality was the best when the loquat fruits （Eriobotrya japonica Lindl. ＇Guan Yu＇） were storaged at low temperature and treated with Ansip-F, the middle only at low temperature. Treatment with low temperature （5±1）℃ could effectively reduce decay degree and weight loss, restrain depletion of total soluble sugar, soluble solid and titratable acid, which indicated that low temperature could significantly improve the storage quality. However, symptoms o{ chilling injury appeared in the fruits stored at low temperature, the fruits became browning, much water strain appeared on the stuck peel, pulp became leathery. Treatment with Ansip-F could maintain the content of total soluble sugar and titratahle acid effectively, but it had little effect on the content of soluble solid, decay degree and weight loss.

关 键 词：白沙枇杷 保鲜 低温 安喜培-F 

分 类 号：S667.309.3[农业科学—果树学]