不同后熟温度对“兰州软儿梨”后熟品质的影响  

Effects of Different After-ripening Temperatures on the After-ripening Quality of‘Lanzhou Ruan′er Li’

作　　者：张芳[1,2] 秦飞 秦玲 张霁红 李明泽[1] 胡生海[1] ZHANG Fang;QIN Fei;QIN Ling;ZHANG Jihong;LI Mingze;HU Shenghai(Institute of Agricultural Product Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070;Gansu Weishuiyuan Pharmaceutical Technology Co.Ltd.,Dingxi,Gansu 748200;School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang,Hebei 050018)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃渭水源药业科技有限公司,甘肃定西748200 [3]河北科技大学食品与生物学院,河北石家庄050018

出　　处：《北方园艺》2024年第5期17-23,共7页Northern Horticulture

基　　金：兰州市科技局科技计划资助项目(2021-1-175);甘肃省农业科学院重点研发计划资助项目(2023GAAS16)。

摘　　要：以“兰州软儿梨”为试材,采用单因素试验方法,研究了不同后熟温度条件对“兰州软儿梨”后熟过程中果实呼吸强度、乙烯释放量、质构及色差的影响,以期探明“兰州软儿梨”的后熟规律,并为其后熟过程的调控提供参考依据。结果表明:低温处理能延缓“兰州软儿梨”的后熟进程,而随着后熟温度增加,“兰州软儿梨”后熟进程加快。16℃处理下,“兰州软儿梨”果实的呼吸高峰出现在后熟第20天,而19、22、25℃处理下果实的呼吸高峰均出现在第12天;不同温度处理果实乙烯释放高峰期均为第12天,且随着后熟温度提高,果实乙烯释放量依次增加;不同后熟温度处理对“兰州软儿梨”果实质构有显著影响,果实硬度呈现“先迅速下降,后缓慢下降”的变化,且后熟温度越高,硬度下降越快;果实肉质的胶着性、咀嚼性变化呈现为16、19℃处理下缓慢下降,22、25℃处理下先迅速下降后缓慢下降;后熟处理温度对“兰州软儿梨”果皮色差影响明显。Taking‘Lanzhou Ruan′er Li'as test material,the effects of different temperatures on the respiratory rate,ethylene release rate,texture and color difference of‘Lanzhou Ruan′er Li'during post-ripening were studied by single factor experiment,in order to find out the post-ripening law of‘Lanzhou Ruan′er Li'and provide reference for the regulation of post-ripening process.The results showed that low temperature treatment could delay the post-ripening process of‘Lanzhou Ruan′er Li',and with the increase of temperature,the post-ripening process of‘Lanzhou Ruan′er Li'was accelerated.The respiratory peak of‘Lanzhou Ruan′er Li'appeared on the 20~(th)day at 16℃,while the respiratory peak appeared on the 12~(th)day at 19℃,22℃and 25℃.The peak of ethylene was all at the 12~(th)day at 4 different temperatures,and with the increase of temperature,the ethylene release rate of fruits increased in turn.Different post-ripening temperatures had obvious effects on the fruit texture.The hardness had a tendency to rapid decrease first and then slow increase,and the higher the post-ripening temperature rise,the faster the hardness decrease.The changes of adhesiveness and chewiness of pear pulp showed a downward trend.The post-ripening temperature had obvious influence on the color of pear peel.

关 键 词：“兰州软儿梨” 后熟温度 呼吸强度 后熟品质 质构 色差值 

分 类 号：S661.2[农业科学—果树学]