冷藏温度对蓝莓果实品质的影响  

Effects of cold storage temperature on fruit quality of blueberries

作　　者：屈海泳[1] 刘连妹[2] 张旻倩 叶正文[3] 

机构地区：[1]青岛农业大学园艺学院,青岛266109 [2]淮阴工学院生命科学与化学工程学院,淮安223003 [3]上海农业科学院,上海201403

出　　处：《安徽农业大学学报》2014年第5期871-874,共4页Journal of Anhui Agricultural University

基　　金：江苏省农业模式创新项目资助

摘　　要：采用不同的冷藏温度贮藏蓝莓,以蓝莓的失重率、腐烂率、可溶性固形物的含量、果皮的色差及维生素C的含量等为参考指标,研究冷藏下蓝莓品质的变化。结果显示1℃-3℃低温冷藏蓝莓,经60 d长期检测,低温显著抑制了果实的失重率,腐烂率和Vc含量的下降,较好的保持了果实原有色泽,显著抑制了果实可滴定酸含量的下降,维持了果实原有风味,保持了果实的营养价值。To determine the optimum storage temperature and time, changes of the blueberry fruit qualityduring the storage period at different storage temperatures were studied. Five indices of fruit quality during thecold storage including weight loss ratio, rotten fruit rate, soluble solid content, peel color, and vitamin C contentwere measured. The results showed that cold storage of blueberry fruit at 1-3℃ significantly inhibited fruitweight loss, fruit rotting, and the decrease of Vc and titratable acid. Fruit color, taste, and nutritional level werewell maintained during the 60-day long cold storage.

关 键 词：蓝莓 冷藏 温度 品质 

分 类 号：S663.9[农业科学—果树学]