贮藏温度对“农科二号”莲雾采后生理及品质的影响  

The Influence of Storage Temperature on Post-harvest Physiology and Quality of‘Nongke 2’Wax Apple

作　　者：魏秀清[1] 许玲[1] 章希娟[1] 陆东和[2] 许家辉[3] WEI Xiu-qing;XU Ling;ZHANG Xi-juan;LU Dong-he;XU Jia-hui(Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China;Agricultural Engineering and Technology Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China;Fujian Academy of Agricultural Sciences,Fuzhou 350003,China)

机构地区：[1]福建省农业科学院果树研究所,福建福州350013 [2]福建省农业科学院农业工程技术研究所,福建福州350003 [3]福建省农业科学院,福建福州350003

出　　处：《保鲜与加工》2020年第5期55-59,共5页Storage and Process

基　　金：福建省科技计划项目公益类科研院所专项(2017R1013-5);福建省农业科学院科研项目(A2017-7);福建省农业科学院科技创新团队(STIT2017-2-4)。

摘　　要：为寻找莲雾鲜果适宜的贮藏温度,以"农科二号"莲雾为试材,研究不同贮藏温度(5、7、9、11、28℃)对贮藏过程中果实主要品质和采后生理的影响。结果表明:7、9、11℃贮藏的莲雾果实,其贮藏期长于5℃和28℃下的果实,能更有效地减少贮藏期间果实可滴定酸、VC、可溶性固形物和果皮花色苷的降解损失,抑制呼吸强度和乙烯释放,使莲雾果实感官品质保持良好。综合来看,7℃的贮藏效果最佳。To screen out the appropriate storage temperature of wax apple,the‘Nongke 2’wax apple was used as the experimental material,and the effects of different storage temperature(5℃,7℃,9℃,11℃and 28℃)on the main quality and post-harvest physiological indexes of the wax apple fruits were studied.The results showed that the storage life of wax apples stored at 7℃,9℃and 11℃was longer than that stored at 5℃and 28℃.Storage at 7℃,9℃and 11℃could more effectively reduce the degradation loss of fruits titratable acid,vitamin C,soluble solids and pericarp anthocyanin,inhibit the respiration intensity and ethylene production,and maintain good sensory quality of wax apple fruits.In conclusion,the storage effect of wax apple at 7℃was the best.

关 键 词：莲雾 温度 采后生理 品质 

分 类 号：S667.9[农业科学—果树学]