不同温度对青脆李贮藏性的影响  

Effect of Different Temperatures on Storability of Prunus americana

作　　者：张立新[1] 陈嘉[1] 冯志宏[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《北方园艺》2016年第3期129-131,共3页Northern Horticulture

基　　金：山西省援建四川茂县科技攻关资助项目(20090312031-5)

摘　　要：以青脆李为试材,研究了采后不同贮藏温度对青脆李果实的质地、糖、酸、腐烂率等品质变化及贮藏效果的影响。结果表明:不同温度贮藏对青脆李可溶性固形物含量的影响不明显;但温度越低,越有利于青脆李品质的保持,-1.0℃、0.0℃和8.0℃保鲜期依次为>70d、70d和30d;其中-1.0℃贮藏条件下硬度下降最缓慢且腐烂率(9.7%)最低,青脆李于4.5℃贮藏20d时发生了冷害,不利于贮藏。Taking Prunus Americana as material,the effect of different storage temperatures on firmness,soluble solid,titratable acid,rotting rate of Prunus americana were studied.The results showed that storage temperatures had little effect on soluble solid content of Prunus americana,and the firmness decreased more slowly at-1.0℃than others,and rotting rate of Prunus americana was the lowest at-1.0℃（9.7%）.The Prunus americanacould be stored for more than70 days at-1.0℃for 70 days at 0.0℃and for 30 days at 8.0℃,but it was injured at 4.5℃ when it was stored for 20 days.

关 键 词：青脆李 不同温度 贮藏性 

分 类 号：S662.309.3[农业科学—果树学]