不同贮藏温度对黑宝石李果实品质的影响  

Effects of Different Storage Temperatures on the Quality of Fraiar Plum Fruit

作　　者：王毓宁[1] 胡花丽[1] 汪洋[1] 王炜[1] 李鹏霞[1] 常有宏[1] 

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

出　　处：《江苏农业学报》2009年第6期1365-1368,共4页Jiangsu Journal of Agricultural Sciences

基　　金：国家"十一五"科技支撑计划重点项目(2006BAD22B04)

摘　　要：探讨不同低温(5.0℃、2.0℃、0℃和-0.7℃)贮藏对黑宝石李果实品质的影响。结果表明:不同温度处理对李果实品质的影响存在差异,贮藏至30 d时,5.0℃处理果实的硬度显著低于2.0℃、0℃和-0.7℃处理,后3个处理之间的差异不显著;此时5.0℃处理果实的腐烂率为4.17%,而2.0℃、0℃和-0.7℃处理果实的腐烂率均为0;然而在贮藏45 d至75 d时,2.0℃和0℃处理果实出现腐烂症状,两者间腐烂率的差异不显著,但均显著低于5.0℃处理,同期这两个处理的果实硬度也明显下降;-0.7℃处理果实在整个贮藏过程中未出现腐烂症状,且贮藏至75 d时仍保持果实较高的硬度和总糖含量;但4个低温处理对李果实TA含量的影响不显著。综合考虑不同贮藏温度对黑宝石李果实贮藏品质的影响,可将-0.7℃作为黑宝石李果实较适宜的贮藏温度。The quality of Fraiar plum fruit was studied at low temperatures（5.0 ℃ ,2. 0 ℃ ,0 ℃ or -0. 7℃ ）. The results showed that there were significant differences in the quality of plum fruit under different temperature treatments. There were no significant differences in the firmness of fruit at 2. 0 ℃ ,0 ℃ or -0. 7 ℃ for 30 d. However, compared with other treatments, the firmness of fruit at 5.0 ℃ was significantly lower. The rot rate of fruit at 5.0 ℃ was 4. 17% , while the rot symptoms of fruit at 2.0℃ ,0 ℃ or -0. 7℃ were 0. The rot symptoms of fruit at 2.0 ℃ or 0 ℃ for 45-75 d were no significant differences, but this two treatments were significantly lower than that at 5.0 ℃. Meanwhile, the fruit firmness at 2. 0 ℃ or 0 ℃decreased obviously. Plum fruit at -0. 7 ℃ had no rot symptoms, and had high firmness and total sugar content. No significant differences were found at the titratable acid content of plum fruit under these treatments. Taken together,these results suggest that -0. 7 ℃is the better storage temperature for Fraiar plum fruit.

关 键 词：李果实 贮藏温度 品质 

分 类 号：S662.309.3[农业科学—果树学]