预冷温度对李果实冷藏及货架期品质的影响  

Effects of precooling temperatures on storage quality of refrigerated and shelved plum fruit

作　　者：李鹏霞[1] 胡花丽[1] 王毓宁[1] 王炜[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《江苏农业学报》2011年第3期644-647,共4页Jiangsu Journal of Agricultural Sciences

基　　金："十一五"国家科技支撑计划重点项目(2006BAD22B04)

摘　　要：以李果实安哥诺为试验材料,探讨-3℃、-5℃和-10℃预冷处理对李果实贮藏及货架期品质的影响。结果表明,与对照相比,-10℃预冷处理达到预冷终温(1℃)的时间最短,可减缓货架期李果实硬度与可滴定酸含量的降低,显著降低冷藏及货架期李果实的腐烂率;-3℃预冷处理能在一定程度上维持李果实贮藏及货架期品质;-5℃预冷处理引发了李果实的冷害症状。综合考虑认为-10℃为李果实采后快速预冷的适宜温度。The effects of precooling temperatures（-3 ℃,-5 ℃ and-10 ℃） on storage qualities of refrigerated and shelved plum fruits Angeleno were investigated.The results showed that precooling at-10 ℃ could drop fruit temperature to 1 ℃ in the shortest time,slow down the decrease of firmness and titratable acid content of shelved fruit,and significantly reduce the rot rate of refrigerated and shelved fruits compared with control.Precooling at-3 ℃ could also keep the qualities of refrigerated and shelved fruits to some extent.Precooling at-5 ℃ caused chilling injury.Considering the comprehensive effects of precooling temperatures on qualities of refrigerated and shelved plum fruits,-10 ℃ was suggested for precooling of plum fruit.

关 键 词：预冷温度 冷藏 货架期 品质 李果实 

分 类 号：S662.1[农业科学—果树学] TS255.3[农业科学—园艺学]