常温运输后甜樱桃不同温度贮藏品质变化研究  

Quality Changes of Sweet Cherry during Storage at Different Temperature after Transportation at Room Temperature

作　　者：王宝刚[1,2] 李文生[1] 侯玉茹[1] 苗飞[1] 石磊[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093 [2]北京市落叶果树工程技术研究中心,北京100097

出　　处：《包装工程》2015年第9期28-32,共5页Packaging Engineering

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20140205);公益性行业(农业)科研专项(201303075)

摘　　要：目的探明经物流运输后甜樱桃不同温度贮藏期间品质的损耗情况。方法以雷吉娜甜樱桃为实验材料,研究经常温运输以后甜樱桃在25,5,0℃下贮藏品质的变化情况。结果在25,5,0℃贮藏温度下,甜樱桃果实分别在贮藏5,15,35 d时保持腐烂率低于5%。5℃和0℃贮藏均可以保持较高的果柄拉力。0℃贮藏维持了甜樱桃果实较高的硬度、可溶性固形物和可滴定酸含量,延缓了果实VC含量的下降和花青素的积累。结论 25℃和5℃贮藏时,甜樱桃果实的贮藏期分别为5 d和15 d,甜樱桃在0℃贮藏35 d后仍具有较好的感官品质。The aim of this work was to clarify the quality loss of sweet cherry during storage at different temperatures after transportation. The changes in storage quality of sweet cherry （Prunus avium L. cv. Regina） after transportation at room temperature were studied during storage at 25 ℃, 5 ℃ or 0 ℃. The results showed that the decay incidence of sweet cherry stored at 25℃, 5℃ or 0℃ was kept below 5% on 5 d, 15 d and 35 d, respectively. Sweet cherry stored at 0 ℃ or 5 ℃ could keep higher pulling force of peduncle than that stored at 25 ℃. Sweet cherry stored at 0 ℃ kept higher fruit firmness, soluble solids and titratable acid content, delayed the decrease of VC and accumulation of anthocyanin. In conclusion, the storage time of sweet cherry at 25 ℃ or 5℃ was 5 d or 15 d, respectively, and the sweet cherry fruit stored at 0 ℃ still had good sensory quality after 35 d of storage.

关 键 词：甜樱桃 运输 贮藏温度 品质 

分 类 号：S206[农业科学—农业工程]