贮藏温度对“黄金梨”品质和相关生理指标的影响  

Effects of Storage Temperature on Quality and Postharvest Physiology of ‘Whangkeumbae’ Pears

作　　者：王志华[1] 王文辉[1] 丁丹丹[1] 姜云斌[1] 夏玉静[1] 佟伟[1] 贾晓辉[1] 张志云[1] 

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《中国农学通报》2009年第24期126-129,共4页Chinese Agricultural Science Bulletin

基　　金："十一五"国家科技支撑项目"梨综合贮藏保鲜技术"(2006BAD22B04);现代农业产业技术体系建设"梨果贮藏保鲜技术"(nycytx-29-18)专项资金

摘　　要：研究了-1.5、0、1.5、5℃贮藏温度对黄金梨采后品质和果心褐变以及软化、衰老等指标的影响。结果表明,黄金梨在5℃下只能短期贮藏(<60天);0℃和1.5℃果实贮藏期为120天左右;-1.5℃贮藏180天能明显抑制果实腐烂率,保持果实较高的硬度,但冷害果率达20%,未发生冷害的果实风味保持较好。The effects of storage temperature on fruit postharvest quality, core browning, softening, and senescence of ＂Whangkeumbae＂ pears at-1.5, 0, 1.5 ℃ and 5 ℃ were studied. The results indicated that suitable storage period of ＇Whangkeumbae＇ pears was less than 60 days at 5 ℃ and about 120d at 0-1.5 ℃. When pears were stored for 180d at -1.5 ℃, rot rate was reduced significantly, fresh firmness kept high, chilling injury rate was 20%, and fruits without chilling injury had better flavor.

关 键 词：黄金梨 温度 果心褐变 冷害 品质 

分 类 号：S3[农业科学—农艺学]