贮藏温度对黑宝石李生理及品质变化的影响  

Effect of Storage Temperature on Physiologies and Changes of Fruit Quality of Friar Plum During Post-harvest

作　　者：王华瑞[1] 王春生[1] 赵迎丽[1] 李建华[1] 施俊凤[1] 张晓宇[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,太原030031

出　　处：《保鲜与加工》2010年第2期24-27,共4页Storage and Process

基　　金：国家"十一五"科技支撑计划项目(2006BADZZB06);山西省青年科技研究基金项目(2009021031-2)

摘　　要：研究了不同贮藏温度对黑宝石李采后生理及品质变化的影响。结果表明,贮藏过程中黑宝石李果肉相对电导率和丙二醛含量呈不断增长的趋势;贮至一个月时,果实硬度和可滴定酸含量下降,可溶性固形物含量升高;(0±0.5)℃和(8±0.5)℃处理果皮、果肉无明显冷害症状,综合品质较好,出库后分别有10天与5天的货架期;(5±1)℃处理果实冷害较严重,果肉有水浸斑,口感有水煮(异酸)味,果实商品性下降。Effect of the storage temperature on physiologies and changes of fruit quality of friar plum during storaging were studied in this paper. After 30 days of being storaged, the fruit firmness and the titratable acidity declined, the soluble solid content rised compared with before being storaged. The fruit of （0±0.5）℃ and （8±0.5） ℃ had no obvious chilling injury, the shelf life could be up to 10 and 5 days after being storaged. The chilling injury of the plum was relatively severer at the temperature of （5±1） ℃, its pulp was translucency with the strange acid flavor as been poached.

关 键 词：黑宝石李 贮藏 温度 果实品质 

分 类 号：S662.3[农业科学—果树学]