不同冷冲击处理时间对黑宝石李果实贮藏品质的影响  

Effects of Cold Shock Treatment with Different Durations on the Quality of Friar Plum Fruits during Cold Storage

作　　者：王华瑞[1] 李建华[1] 赵迎丽[1] 闫根柱[1] 陈会燕[1] 冯志宏[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《保鲜与加工》2012年第5期18-22,共5页Storage and Process

基　　金：山西省青年科技研究基金项目(2009021031-2);山西省农科院科技攻关项目(YGG1101)

摘　　要：以黑宝石李为试材、0℃的冰水混合物为冷却介质，研究了不同冷冲击处理时间（1、2、3、4h）对贮藏期间黑宝石李果实采后生理及品质的影响。在0～1℃条件下贮藏96d和19～21℃条件下7d货架期的试验结果表明，冷冲击处理有利于保持果实硬度和可溶性固形物含量．可在一定程度上延缓细胞膜透性的增大和丙二醛含量的升高．显著抑制酚类物质含量的下降及多酚氧化酶活性的上升．对提高黑宝石李果实的抗冷性和延缓衰老起到了一定的促进作用。其中冷冲击处理2h和3h的果实褐变和冷害程度轻微，硬度和好果率较高，李子酸甜可口。香味较浓．综合品质最好。The effect of cold shock treatment with different durations （1, 2, 3, 4 h） on post-harvest physiology and quality of Friar plum fruits during 96 days storage of 0-1℃ and 7 days shelf life of 19-21℃ were studied, with 0℃ mixture of ice and water as cooling medium. The results showed that, the cold shock treatment was beneficial to maintain the fruit firmness and soluble solids content, delayed the increase of cell membrance permeability and MDA to some extent, inhibited the decrease of phenolics and increase of polyphenol oxidase, and had certain promoting effect on the increase of chilling resistance and the anti-aging of Friar plum. The chilling injury and brown stain of cold shock treatment for 2 hours and 3 hours were slight, the firmness and good fruit rate were high, and the comprehensive quality was the best with appropriate acerbity, sweetness and aroma.

关 键 词：黑宝石李 冷冲击 贮藏 品质 

分 类 号：S662.3[农业科学—果树学]