不同药剂和包装处理对甜樱桃生理、品质及贮藏性的影响  

Effects of Different Fungicides and Packing Treatments on Physiology, Quality and Storability of Sweet Cherry

作　　者：姜爱丽[1] 田世平[1] 徐勇[1] 汪沂[1] 

机构地区：[1]中国科学院植物研究所,北京100093

出　　处：《果树学报》2001年第5期258-262,共5页Journal of Fruit Science

摘　　要：研究了不同药剂和包装处理对贮藏期间甜樱桃果实生理和品质变化的影响。试验结果表明，包装和药剂处理组合对控制果实腐烂，保持果实硬度和颜色，减缓维生素Ｃ和可滴定酸含量的下降速率，抑制乙烯和乙醇生成都具有较明显的效果。但是药剂和包装处理并不影响贮藏期间果实可溶性固形物的含量。生物 １号药剂与 ０．０４ ｍｍ厚加有ＴＢＺ的聚乙烯塑料薄膜袋配合对减缓果实衰老，减少果实腐烂和保持果实品质的效果最好。Changes in physiology and quality attributes of sweet cheery treated with different fungicides and packaging films during storage periods were investigated in this paper. The results showed that fungicides and packaging significantly decreased fruit decay, maintained firmness and color, slowed down the reduction of vitamin C and titratable acidity, inhibited ethylene and ethanol productions, but did not affected total soluble solids of sweet cheery during storage periods. Although there were differences in controlling fruit decay, delaying senesces and maintaining quality among the different treatments, bio-fungicide No.1 in combination with polyethylene film II showed to be the best result.

关 键 词：甜樱桃 药剂 包装 生理 品质 贮藏性 樱桃 

分 类 号：S662.509.3[农业科学—果树学]