不同采后处理对‘阿巴特’西洋梨果实冷藏后货架期品质的影响  

Effect of Different Postharvest Treatments on Quality of 'Abate' Pear During Shelf Life After Cold Storage

作　　者：祝美云[1] 李小月[1,2] 梁丽松[2] 马庆华[2] 王贵禧[2] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]中国林业科学研究院林业研究所,北京100091

出　　处：《中国农学通报》2015年第33期273-278,共6页Chinese Agricultural Science Bulletin

基　　金："十二五"农村领域国家科技计划课题"果蔬农超对接供应链系统集成与应用示范"(2011BAD24B03)

摘　　要：为探讨西洋梨低温贮藏出库后常温货架期期间的品质变化问题,将采后不同处理的‘阿巴特’西洋梨果实在低温(0±0.5)℃冷藏120天后再进行常温(25℃)货架5天的品质研究。对‘阿巴特’西洋梨进行普通包果纸包果处理、壳聚糖涂被纸包果处理、壳聚糖涂被处理、1μL/L 1-MCP处理、热水处理、热水+果蜡处理、果蔬洗涤剂处理、果蔬洗涤剂+果蜡处理、二苯胺处理(0.20%)、乙氧基喹处理(浓度分别为0.10%、0.20%和0.30%),研究其在冷藏后货架期间果实虎皮病和好果、硬度、可溶性固形物含量、p H等品质变化。不同处理的‘阿巴特’果实在货架期间的外观、果肉硬度、可溶性固形物含量和p H均为极显著变化。1-MCP处理和热水处理的‘阿巴特’在降低虎皮病发生和保持好果率方面的效果优于其他处理;1-MCP处理、果蔬洗涤剂+果蜡处理的‘阿巴特’在货架期间均提高了果实的果肉硬度,热水+果蜡处理、普通包果纸包果处理、0.20%二苯胺处理的‘阿巴特’均在货架后期保持了果实的果肉硬度;壳聚糖涂被处理的‘阿巴特’在货架初期提高了果实的可溶性固形物含量。1-MCP处理在预防货架期虎皮病发生、提高好果率、保持果实硬度、可溶性固形物含量和p H等方面的综合效果高于其他处理。This paper aims at the quality changes of Pyrus communis ‘Abate＇ pear after different postharvest treatments. The authors studied the quality changes of Pyrus communis ＇Abate＇ pear at 5 d shelf life after 120 d cold storage at （0±0.5）℃. The different postharvest treatments on ＇Abate＇ pear were common fruit paper package, chitosan coated paper package, chitosan coating, 1-MCP, hot water, hot water ＋ fruit wax, vegetable ＆ fruit detergents, vegetable ＆ fruit detergents＋ fruit wax, 0.20% diphenylamine, and ethotyquin of 0,10%, 0.20% and 0.30% concentrations. The changes of superficial scald rate and good fruit, flesh firmness and soluble solid content and pH value were measured during shelf life. The changes of fruits appearance, flesh firmness, soluble solid content and pH value of ＇Abate＇ pear under different treatments were changed significantly. 1-MCP and hot water treatments reduced superficial scald rate and improved good fruit rate better than other treatments. 1-MCP and vegetable ＆ fruit detergents ＋ fruit wax treatments improved fleshfirmness. Hot water ＋ fruit wax, common fruit paper package and 0.20% diphenylamine kept flesh firmness at the later time of shelf life. Chitosan coating improved soluble solid content at early time of shelf life. In conclusion, 1-MCP treatment has the best effect on preventing the happening of SuperfiCial scald, increasing the good fruit rate, keeping the firmness, soluble solid content and pH value etc. than other treatments.

关 键 词：'阿巴特’梨 采后处理 冷藏 货架期 品质 

分 类 号：S661.2[农业科学—果树学]