冷激处理对樱桃果实抗冷性和贮藏品质的影响  

Effects of Freezing Water Treatment on Cold Resistance and Storage Quality of Cherry Fruits

作　　者：朱丽霞[1] 魏东[2] 

机构地区：[1]江苏畜牧兽医职业技术学院,江苏泰州225300 [2]临沂师范学院生命科学学院,山东临沂276005

出　　处：《贵州农业科学》2009年第11期167-169,共3页Guizhou Agricultural Sciences

摘　　要：试验以红灯樱桃为材料,研究了冷激处理对樱桃果实抗冷性和品质的影响。结果表明:0℃冰水处理30 min可明显降低樱桃的冷害指数和冷害发生率,降低果实的呼吸强度,抑制果实Vc含量、可溶性固形物含量和可滴定酸含量的下降,保持果肉硬度,从而延缓了果实的成熟与衰老。The cherry fruits of Hongdeng variety were treated by freezing water （0℃） to study the effects on its cold resistance and quality during cold storage period. The results showed that freezing water treatment for 30min could effectively delay maturity and senescence of treated cherry fruits and keep cherry fruit hardness by obviously reducing the index and occurrence rate of cold damage of treated cherry fruits, and respiratory intensity of treated cherry fruits, inhibit the decrease of Vc, soluble solid matter and titratable acids content of treated cherry fruits during the storage period.

关 键 词：樱桃 冷激处理 冷害 品质 

分 类 号：S255.4[农业科学—农业机械化工程]