贮藏温度对芙蓉李采后保鲜效果的影响  

The effects of storage temperature on the postharvest preservation of Furong plum

作　　者：林炎娟[1] 叶新福[1] 梁华俤 方智振[1] 姜翠翠[1] 陈文光[1] 周丹蓉[1] LIN Yan-Juan;YE Xin-Fu;LIANG Hua-Di;FANG Zhi-Zhen;JIANG Cui-Cui;CHEN Wen-Guang;ZHOU Dan-Rong(Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China)

机构地区：[1]福建省农业科学院果树研究所,福州350013

出　　处：《食品安全质量检测学报》2020年第5期1520-1523,共4页Journal of Food Safety and Quality

基　　金：福建省属公益类科研院所基本科研专项(2018R1013-4);农业部热带作物种质资源保护项目(151821301354052701);福建省农业科学院创新团队项目(STIT2017-1-4)。

摘　　要：目的研究室温和低温贮藏对芙蓉李果实采后保鲜效果的影响,为芙蓉李果实采后贮藏保鲜技术提供理论基础依据。方法以室温为对照,测定采后贮藏期间各项理化指标变化来评价不同温度对芙蓉李果实采后保鲜效果的影响。结果低温贮藏可有效抑制芙蓉李果实采后贮藏期间腐烂率和失重率上升,延缓果实硬度下降、可滴定酸含量下降和丙二醛含量的积累。结论低温贮藏可提高芙蓉李采后保鲜效果。Objective To research the effects of storage temperature on postharvest preservation of Furong plum and to provide a theoretical basis for the postharvest storage and preservation technology of Furong plum.Methods Taking room temperature as a control,the changes of physical and chemical indexes during postharvest oily fruit storage were measured,and the effects of low temperature storage on the postharvest preservation of oily loquat fruit were evaluated.Results Compared with room temperature storage,low temperature storage can effectively inhibit the increase of rotten ratio and weight loss ratio of Furong plum,delay the decline of firmness,delay the decrease of titratable acid content and the accumulation of malondialdehyde content.Conclusion Low temperature storage is beneficial to the postharvest preservation of Furong plum.

关 键 词：芙蓉李 贮藏温度 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]