不同采收成熟度黑宝石李冷藏期间品质变化的研究  

Research of Quality Change for Black Diamond Plums of Different Maturity During Cold Storage

作　　者：及华[1] 关军锋[1] 孙玉龙[1] 冯云霄[1] 李丽梅[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,石家庄050051

出　　处：《保鲜与加工》2010年第3期22-25,共4页Storage and Process

基　　金：国家"十一五"科技支撑项目(2006BAD22B06)

摘　　要：对3种不同采收成熟度黑宝石李果实在冷藏期间的品质变化进行了研究。结果表明,贮藏过程中随着果实成熟度的增加,果实硬度逐渐降低,花青素和可溶性固形物(TSS)含量增加,果肉褐变度和腐烂指数增加;中等成熟度的果实在贮藏期间能保持较高的硬度和TSS含量,贮藏后期腐烂指数较低,风味品质最佳,是适宜贮藏的最佳采收成熟度。The storage quality was investigated for black diamond plums of three kinds of different maturity during cold storage. The results showed as the increase of fruits maturity, the firmness of fruits gradually decreased, but anthocyanins and total soluble solids （TSS） content increased. The degrees of flesh browning and decay index increased during cold storage. The fruits of middle maturity kept higher firmness and TSS content during cold storage, and showed lower decay index and better flavour at the late storage, the middle maturity is suitable for cold storage of black diamond plums.

关 键 词：李 成熟度 贮藏品质 

分 类 号：S662.3[农业科学—果树学]