摘要
以‘黑宝石’和‘安哥诺’李果实为试验材料,研究了冰水和风预冷对李果实呼吸强度、乙烯生成量及其贮藏品质变化的影响。结果表明,风预冷可抑制‘黑宝石’和‘安哥诺’李果实的呼吸速率,但这2种预冷方式对果实乙烯释放量的影响不明显;随着贮藏时间的延长,‘黑宝石’和‘安哥诺’李果实的硬度和SSC含量均下降,这2种预冷方式对果实硬度的影响不大,但风预冷可在一定程度上缓解果实SSC含量的下降;在贮藏后期,2品种李果实均表现出腐烂症状,冰水预冷果实的腐烂症状明显高于风预冷。分析认为风预冷方式对于维持李果实的贮藏品质有较好的作用。
The influences of precooling methods（ice and wind precooling） on the respiration intensity, formation of ethene and the quality of＇Fraiar＇ and ＇Angeleno＇ plum fruit were investigated. The results showed that wind precooling could inhibit the respiration intensity of plum fruit, while the two precooling methods had little effect on the formation of ethene. The firmness and soluble solid content （SSC） decreased on storage. The precooling methods had little effect on the firmness of fruit, but wind preeooling could relieve the decrease of （SSC）to a eertian extent. The two varieties of plum fruit both became rotten in the late period of storage, the rot with ice precooling was higher than wind. It was suggested that wind precooling had better effect during preserving the storage quality of plum fruit.
出处
《西北林学院学报》
CSCD
北大核心
2009年第2期80-83,共4页
Journal of Northwest Forestry University
基金
"十一五"国家科技支撑计划项目"农产品产后综合保鲜技术研究"(2006BAD22B04)
关键词
李果实
预冷方式
呼吸强度
乙烯生成量
贮藏品质
plum fruit
precooling methods
respiration intensity
the produce of ethene
storage quality
