不同保鲜膜材料对翠冠梨货架期品质的影响  

Effects of Different Preserving Materials on Quality of Cuiguan Pear during Shelf Life

作　　者：黄雯[1] 常有宏[2] 蔺经[2] 杨青松[2] 李晓刚[2] 

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]江苏省农业科学院园艺研究所,江苏南京210014

出　　处：《保鲜与加工》2011年第1期21-24,共4页Storage and Process

基　　金：国家农业科技成果转化项目(2008GB2C100100);国家948项目(2009-Z18);江苏省科技支撑项目(BE2010325);江苏省农业综合开发项目(2010KJ-50)

摘　　要：以翠冠梨为试验材料,研究了常温条件下微孔保鲜膜、果蜡和果蜡+微孔保鲜膜对翠冠梨果实货架期品质的影响。结果表明,微孔保鲜膜对控制果实失水具有较好的效果;果蜡处理能有效地保持果实的硬度;两种处理均可以抑制可溶性固形物(TSS)和可滴定酸(TA)含量的下降;果蜡+微孔保鲜膜处理在具有以上两种处理效果的同时,还可显著地降低梨果实的丙二醛(MDA)含量,并在贮藏期间保持较高的超氧化物歧化酶(SOD)活性,从而保持其良好的贮藏品质,延长翠冠梨果实的货架期。The effects of microporous film,fruit wax and fruit wax combine with microporous film on quality of cuiguan pear during shelf life were studied in the paper.The results showed that,porous film could effectively decrease water loss,and fruit wax could maintain higher firmness.They could also effectively maintain total soluble solids（TSS） and titratable acid（TA） content.Porous film＋fruit wax had all the advantages of porous film and fruit wax.It also significantly decreased malondialdehyde（MDA） conten.Fruit superoxide dismutase（SOD） activity was significantly higher than the control,so as to maintain storage quality and entend shelf life of cuiguan pear.

关 键 词：翠冠梨 品质 微孔保鲜膜 果蜡 货架期 

分 类 号：S661.2[农业科学—果树学]