摘要
目的研究4种温湿度组合对库尔勒香梨采后贮藏品质及生理特性的影响。方法将香梨置于5℃冷库中预冷,采用5 d缓慢降温的方式,每1 d降1℃,最终降到0℃,之后将香梨随机分组置于温度为-0.7℃和0.5℃,相对湿度为85%～90%和90%～95%组合的条件下进行贮藏,每30 d测定1次生理指标;常温货架期14 d时统计各处理果果心褐变情况。结果 -0.7℃和相对湿度为85%的贮藏处理推迟了冷藏期间香梨果实乙烯高峰的出现,抑制了果实呼吸和乙烯代谢,较好地保持了香梨果实硬度、可滴定酸和可溶性固形物含量,延缓了果实色泽的变化,降低了货架期果心褐变率和果心褐变指数。结论库尔勒香梨贮藏的最佳环境参数是温度为-0.7℃和相对湿度为85%。
This experiment aimed to study the effects of four combinations of temperature and humidity on fruit quality of Korla fragrant pear. Fragrant pears were precooled in 5 ℃ cold room and the temperature was slowly cooled（1 ℃/d） to0 ℃, then the pears were randomly grouped in conditions of the temperature of-0.7 ℃ and 0.5 ℃, the humidity of RH85%- 90% and RH 90%- 95% for storage, physiological indicators were measured every 30 days. The core-browning rate and indexes were counted at the 14 days of shelf-life at room temperature. Storage at-0.7 ℃ ＋ RH 85% postponed the occurrence of the ethylene-production peak, inhibited the respiratory and ethylene metabolism of pear fruit, maintained the firmness and the titratable acidity and the content of soluble solids,delayed the changes of fruit color, and depressed the core-browning rate and index during shelf-life. In conclusion, the best store parameter for Korla fragrant pear was-0.7 ℃＋RH 85%.
出处
《包装工程》
CAS
CSCD
北大核心
2016年第7期45-50,共6页
Packaging Engineering
基金
农业部公益性行业(农业)科研专项(201303075)
关键词
库尔勒香梨
缓慢降温
贮藏
温湿度
Korla fragrant pear
slow cooling
storage
temperature and humidity
