摘要
用0.1%施保功和热处理哈斯油梨进行贮藏防腐。结果表明,50℃、0.1%施保功浸泡5分钟对哈斯油梨的防腐效果最好,商品果率可达100%。11℃贮藏,哈斯油梨无冷害,缓慢后熟,但易发生病害;7℃贮藏发生轻微冷害和病害,3℃贮藏发生明显冷害,果肉褐变,不能正常后熟。50℃热水处理5分钟能减轻3℃贮藏冷害,但热水处理15分钟以及热空气处理12小时、24小时、36小时均不能减轻3℃贮藏冷害症状,甚至加剧冷害。
Hass avocado （Persea arnaricana M ） fruits were treated with 0. 1% sporgon and hot water （50 ℃, 5 rain） and stored. Results showed that the treatment was the best for resulting in 100% of fruit commodity rate. Fruits stored at 3 ℃ for 15 days showed chilling injury symptoms of pulp browning and ripening retardation. Fruits stored at 11 ℃ did not show chilling injury but showed a delay in ripening process. Hot water treatment （50 ℃, 5 rain） was relatively effective on reducing chilling injury of fruits stored at 3 ℃ for 15 days. Treatments with hot water （50 ℃, 15 min） and hot air （38 ℃, 12, 24 and 36 h） did not reduce but slightly enhanced the development of chilling symptoms of the fruits stored at 3 ℃.
出处
《中国南方果树》
北大核心
2010年第1期41-44,共4页
South China Fruits
基金
国家林业局"948"引进创新项目"美国鳄梨珍优品系丰产技术创新与示范"(2004-C06)资助
关键词
哈斯油梨
贮藏
采后病害
冷害
热处理
Hass avocado
Storage
Post-harvest diseases
Chilling injury
Heat treatment
