低温对贵妃枇杷采后果实品质的影响  

Effects of Low Temperature on Post-harvest Quality of Guifei Loquat Fruit

作　　者：许玲[1] 余东[1,2] 许家辉[1,2] 魏秀清[1,2] 张丽梅[1] 郑少泉[1,2] 

机构地区：[1]福建省农科院果树研究所,福州350013 [2]福建省龙眼枇杷育种工程技术研究中心,福州350013

出　　处：《中国农学通报》2009年第14期204-206,共3页Chinese Agricultural Science Bulletin

基　　金：福建省发改委五新项目;国家科技支撑项目专题一(2007BAD07B01-2);国家科技基础条件平台项目(2005DKA21002-27);福建省财政专项(STIF-Y06);福建省科技厅重点项目(2007Y1002);福建省农科院区域现代农业产业技术支撑体系建设项目(zcmb0806)

摘　　要：为探讨贵妃枇杷适宜的采后贮藏温度及时间,延长果实供应期,该试验设0～4℃、6～8℃和常温等3个温度处理,研究贮藏期内果实品质的变化。结果表明,低温能显著抑制果实的失重,延缓糖、酸含量的下降;前期果实硬度下降,后期上升;采后各处理的可食率、可溶性固形物含量下降;贵妃枇杷的适宜贮藏温度为6～8℃,贮藏20～30天仍能保持较好的品质。To explore the Guifei loquat appropriate post-harvest storage temperature and post-harvest storage time, for extending the fruits of the supply period, the test for 0-4℃, 6-8℃, and at room temperature had been design to study the changes in fruit quality. Research on low-temperature conditions on the Guifei fruit quality of post-harvest. The results showed that low temperature could inhibit the fruit of weight loss and delay the decrease of sugar and acid. Tests showed that hardness of loquat fruit dropped during the first period, while the later period increased. The edible rate and soluble solids content have decreased of each processing. The experiment results showed that the appropriate storage temperature of Guifei loquat fruit was 6-8℃, under which fruit quality could be well kept for 20-30 days.

关 键 词：低温 贵妃枇杷 果实品质 

分 类 号：S667.3[农业科学—果树学]