近冰温贮藏对黄金梨保鲜与货架期品质的影响  

Effects of near freezing temperature treatment on fruit quality of Whangkeumbae pear after storage and shelf-life

作　　者：申春苗[1,2] 汪良驹[1] 王文辉[2] 姜云斌[2] 王志华[2] 丁丹丹[2] 王荣华[1,2] 

机构地区：[1]南京农业大学园艺学院,南京210095 [2]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《果树学报》2010年第5期739-744,共6页Journal of Fruit Science

基　　金：国家"十一五"科技支撑项目(2006BAD22B04);公益性行业(农业)科研专项(nyhyzx07-026)

摘　　要：以盛花期后145d左右的黄金梨果实为材料，比较了近冰点温度与1．5℃低温对梨果实贮藏及货架期品质的影响，以期找出延长黄金梨贮藏的适宜温度。结果表明，-1-0℃的近冰温在黄金梨贮后100d和160d及其出库后20℃的货架期间均能有效地保持果实果柄新鲜度，降低果实腐烂率，延缓硬度、可溶性固形物（SSC）、可滴定酸（TA）和总酚含量下降，减少乙醇和丙二醛（MDA）生成，抑制呼吸强度和乙烯释放，抑制多酚氧化酶（PPO）的活性。比较不同温度与不同贮藏时间效应的结果表明，-1～0℃近冰温贮藏较之1．5℃贮藏黄金梨可以更好的保持其商品品质。因而。黄金梨的贮藏温度以-l～0℃近冰温贮藏为宜。Whangkeumbae pear picked about 145 days after full blooming was used to investigate the effects of near freezing temperature and 1.5℃ low temperature on fruit quality after storage and shelf-life to determinate the appropriate storage temperature for Whangkeumbae pear. The results indicated that -1℃-0℃ treatment kept fruit petiole fresh, decreased decay index, delayed the drop in firmness, soluble solid content and titratable acidity, decreased ethanol production and MDA content, inhibited respiration and ethylene release, decreased the activity of PPO, whether at 100 d and 160 d after storage or shelf-life at 20℃ for 7 d. Comparison of the effects of different temperature treatments showed that the effects of -1 ℃- 0℃ treatment on Whangkeumbae pear quality was better than that of 1.5℃ treatment. Thus, -1℃- 0℃ was the appropriate temperature for Whangkeumbae pear storage.

关 键 词：黄金梨 近冰温贮藏 保鲜 货架期 果实品质 

分 类 号：S661.2[农业科学—果树学]