不同CO_2浓度贮藏条件对库尔勒香梨果心褐变及品质的影响  

Effects of Different Carbon Dioxide Concentrations on Core Browning and Quality of Korla Fragrant Pear Fruit Duringduring Cold Storage

作　　者：齐会楠 李学文[1] 杨艳萍[1] 侯媛媛[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业科学》2014年第3期423-430,共8页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区科技重大专项"新疆特色果品田间预冷及高质化加工关键技术研究与示范"(201130102-4);新疆高校科研计划项目"库尔勒香梨贮藏过程黑斑病发生机理及控制技术研究"(XJEDU2009115)

摘　　要：[目的]探讨库尔勒香梨采后贮藏适宜的CO2浓度,减少香梨贮藏过程中果心褐变的发生,为库尔勒香梨贮藏保鲜提供理论依据.[方法]以库尔勒香梨为试材,在低温冷库（温度-1.5 ～0℃,湿度95％）中经不同CO2浓度的贮藏,研究其对香梨果心褐变指数、果心褐变发病率、果实硬度、VC含量、叶绿素、色度角、相对电导率的影响.[结果]2.0％～2.5％和1.5％ ～2.0％浓度CO2贮藏的库尔勒香梨分别于第80和100 d出现果心褐变,果心褐变发病率分别是13.1％、16.7％,其它各处理在贮藏过程中均没出现果心褐变.与对照相比,在贮藏过程中0.5％ ～1.0％、1.0％～1.5％浓度CO2处理能够较好保持香梨果实的硬度、VC含量、叶绿素含量及色度角,降低香梨果实的相对电导率;而2.0％ ～2.5％和1.5％ ～2.0％浓度CO2处理则明显降低了香梨果实的硬度和VC含量,并显著增大了香梨果实的相对电导率.[结论]库尔勒香梨在贮藏过程中CO2浓度高于1.5％时易发生果心褐变,建议库尔勒香梨在保鲜过程中CO2浓度应控制在1.5％以下.[Objective] The purpose of this study was thatis to explore the appropriate carbon dioxide concentration for Korla fragrant pear in cold storage was researched,andto reduce the incidence of core browning,inbrowning in order to provide a theoretical basis for the storage technology for Korla fragrant pear.[Method] Korla fragrant pear was used as test materials in this experiment,whichexperiment,which was treated with different concentrations of carbon dioxide,then stored in cold storage （temperature-1.5-0 ℃,humidity 95%）,the index of core browning,the incidence of core browning,firmness,ascorbic acid content,chlorophyll,color,relative electrical conductivity were measured during the storage.[Result] Core browning of Korla fragrant pear fruit treated with 2%-2.5% CO2 and 1.5%-2% CO2 treatment occuredoccurred at treatment after 80 days and 100 days,brown heart were 13.1% and 16.7%,respectively,but core brwning didn t appear by the other treatment of CO2 were not to appear core browning.Compared w ith the control,0.5%-1%,1%-1.5% CO2 treatment can better maintained the fruit firmness,Vc content,chlorophyll content and color angle,and reduced the relative electrical conductivity of the pear; while treatments with 2%-2.5% CO2 and 1.5%-2% CO2 were significantly lowed lowered the fruit firmness and Vc content,and significantly greatly increased the relative conductivity of the pear fruit.[Conclusion] Core browning of fragrant pear stored at carbon dioxide concentration higher than 1.5% condition were tois likely to take place at the later of storage,so it is recommended that carbon dioxide concentration should be lower than 1.5% in stoagestorage surrounding.

关 键 词：库尔勒香梨 二氧化碳 果心褐变 品质 

分 类 号：S661.2[农业科学—果树学]