不同浓度山梨酸钾对树莓果实品质的影响  

Effects of potassium sorbate with different concentrations on fruit quality of raspberry

作　　者：谷鑫鑫 宋维秀[1] GU Xinxin;SONG Weixiu(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016

出　　处：《青海大学学报（自然科学版）》2018年第1期22-27,共6页Journal of Qinghai University(Natural Science)

基　　金：青海大学大学生科技创新基金项目(2017-QX-20)

摘　　要：为了解不同浓度山梨酸钾对树莓果实贮藏品质的影响,试验设常温17~20℃,冷藏(-1.1±0.4)℃两个贮藏条件;并在两种条件下分别设5个处理组,即在树莓果实中添加不同浓度的山梨酸钾,一个空白对照(不添加保鲜剂),测定各处理组的感官品质、好果率、烂果率、可滴定酸含量等指标。结果表明:冷藏条件更有利于树莓果实保鲜期的延长;两种贮藏条件下,山梨酸钾对树莓果实均具有一定的保鲜作用,且各项指标测定结果较好的处理组其山梨酸钾浓度为0.5 m L/kg。用浓度为0.5 m L/kg的山梨酸钾对树莓果实进行保鲜,不仅保鲜效果好,还可延长树莓果实的保鲜期。In order to understand the effect of different concentrations of potassium sorbate on the storage quality of raspberry(Rubus idaeus)fruit,an experiment was conducted with raspberry fruit stored at room temperature 17～20℃and refrigerated condition(-1.1±0.4)℃.Five treatments were set up under each temperature regime,i.e.5 different concentrations of potassium sorbate and a blank control(without adding preservatives).The sensory quality,good fruit rate,rotten fruit rate and titratable acid content of each treatment were determined.The results showed that the refrigerated conditions were more favorable for the preservation extension of the raspberry fruit.Under the two storage conditions,potassium sorbate had some preservation effect on raspberry fruit,and the ideal concentration of potassium sorbate was 0.5 mL/kg,which extended the raspberry fruit preservation period with better preservation effect.

关 键 词：树莓 山梨酸钾 果实品质 

分 类 号：S663.2[农业科学—果树学]