不同贮藏温度对三华李果实品质的影响  

Effect of Different Storage Temperature on the Fruit Quality of Sanhua Plum

作　　者：刘光财 莫济茂 卢耀安 王俊宁 李国鹏[2] Liu Guangcai;Mo Jimao;Lu Yaoan;Wang Junning;Li Guopeng(Yangjiang Institute of Agricultural Sciences,Yangjiang,Guangdong 529500,China;Coastal Agricultural College,Guangdong Ocean University,Zhanjiang,Guangdong 524088,China)

机构地区：[1]阳江市农业科学研究所,广东阳江529500 [2]广东海洋大学滨海农业学院,广东湛江524088

出　　处：《东南园艺》2024年第5期411-417,共7页Southeast Horticulture

基　　金：农作物良种良法展示和示范推广〔阳财农(2023)10号﹞。

摘　　要：【目的】探究不同贮藏温度对三华李果实品质的影响。【方法】比较5℃、10℃和25℃(CK)三个不同贮藏温度对三华李果实采后贮藏生理特性的影响。【结果】贮藏温度对三华李保鲜效果差异显著,相比25℃,5℃的低温贮藏可有效延长三华李果实的货架期2倍以上,第11 d保持果实96%好果率、5.53 g/cm^(2)的硬度及饱满的果皮等品质,抑制POD活性,延缓果实失水和MDA含量的积累,抑制果实后熟。10℃贮藏条件下三华李各项试验指标与5℃的相近,保鲜效果略差。【结论】低温贮藏能有效地抑制三华李果实采后的后熟衰老进程,5℃是三华李果实较为合适的贮藏温度。【Objective】Explore the effect of different storage temperature on the fruit quality of Sanhua plum.【Method】The effects of storage temperatures at 5℃,10℃and 25℃(CK)on postharvest storage physiological characteristics of Sanhua plum fruit were compared.【Result】The results showed that the storage temperature has a significant effect on the preservation of Sanhua plum fruits.Compared with 25℃,the 5℃low-temperature storage can effectively extend the shelf life of Sanhua plum fruits by more than 2 times.After 11 days of storage,the fruit keeps 96%of its healthy fruit rate,5.53 g/cm^(2) of hardness,and plump skin,while inhibiting POD activity,slowing down the loss of water and MDA content in the fruit,and inhibiting fruit ripening.The experimental indicators of Sanhua Li under the 10℃storage condition are similar to those under the 5℃condition,with slightly worse preservation effect.【Conclusion】Low temperature storage can effectively inhibit the post-harvest ripening and senescence of Sanhua plum fruits,and 5℃is a suitable storage temperature for Sanhua plum fruit.

关 键 词：三华李 贮藏温度 生理 果实品质 

分 类 号：S662.3[农业科学—果树学]