两种间歇升温方式对李果实冷害抑制的效果比较  

Comparison of two kinds of intermittent warming on chilling injury of plum

作　　者：丁波[1] 毕阳[1] 陈松江[1] 袁莉[1] 李颖超[1] 尹燕[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2012年第1期352-353,358,共3页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑项目(2006BAD22B05-07)

摘　　要：间歇升温是减轻核果类果实冷害的一项有效技术。本研究比较了间歇9d和14d两种升温方式对低温贮藏期间"红宝石"李冷害发生程度、细胞膜透性和品质的影响。结果表明,两种间歇升温方式均显著降低了果实冷害,经49d贮藏后,两种间歇处理的果实冷害指数和褐变指数均为对照的一半。但两种间歇处理之间差异不大。14d间歇还更好地维持了果实细胞膜的透性,延缓了丙二醛含量的增加和可滴定酸含量的降低。由此表明,14d间歇更适宜于减轻"红宝石"李的果实冷害,维持果实品质。Intermittent warming（IW） is an effective technology to delay or prevent chilling injury（CI） of stone fruits.Two kinds of IW with 9d and 14d interval were compared on CI degree,membrane permeability and quality of plums（cv.Ruby） during cool storage.The results showed that both IWs significantly reduced CI of fruits.CI index and flesh browning index of 9d and 14d IWs were halves compared with the control.There was no significant difference between two kinds of IW.IW of 14d showed more effective in maintaining membrane permeability,delaying increasing of MDA and reducing of TA.The results suggested that IW of 14d would be promising methods for CI controlling and quality maintaining of plums（cv.Ruby）.

关 键 词：李果实 冷害 间歇升温 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]