贮藏环境湿度对采后杨梅果实品质的影响  

Effects of relative humidity in storage on fruit quality of Chinese bayberry cultivars

作　　者：张望舒[1,2] 郑金土 陈秋燕[1] 张波[1] 孙崇德[1] 徐昌杰[1] 陈昆松[1] 

机构地区：[1]浙江大学果实品质生物学实验室,农业部园艺植物生长发育与品质控制重点开放实验室,华家池校区,杭州310029 [2]宁波市林特科技推广中心,浙江宁波315012

出　　处：《果树学报》2010年第2期251-256,共6页Journal of Fruit Science

基　　金：宁波市科技计划资助项目(编号:2007C10038)

摘　　要：以荸荠、东魁和炭梅3个品种杨梅果实为试材,研究了不同贮藏环境湿度对果实腐烂率、硬度、失重率、出汁率、糖和酸等品质指标的影响。结果显示,0℃条件下,高湿(100%RH)处理果实的腐烂率最高;低湿[(71.0±1.85)%RH]处理导致失重率增加,出汁率减少,果实品质显著下降;中湿[(84.1±1.84)%RH]处理可明显减少腐烂发生,有效维持采后果实品质。Humidity during postharvest storage influences fruit quality,and has a direct effect on shelf life.In this study,three Chinese bayberry cultivars： Biqi,Dongkui and Tanmei（Myrica rubra Sieb. Zucc.） were used to study the effects of relative humidity on fruit quality indicators,such as rot rate,firmness,weight loss,juice,sugar and acid contents.The results showed that at storage temperature of 0 ℃ the fruit rot rate was the highest under high relative humidity（100% RH）,while low rela-tive humidity（71.0±1.85% RH） accelerated weight loss,resulting in loss of juice and fruit quality.Medium relative humidity（85% to 90% RH） treatment could effectively reduce the fruit rot rate and maintain postharvest fruit quality.The results sug-gested that fruit quality of postharvest Chinese bayberry could be maintained when stored at 85% to 90% RH under low tem-perature.

关 键 词：杨梅 湿度 品质 

分 类 号：S667.6[农业科学—果树学]