摘要
鸭梨果实采后在20±1℃常温下具有典型的呼吸跃变过程,跃变峰过后,果实硬度有所下降,可溶性固形物及可滴定酸含量在常温下23天无显著变化。 采用缓慢降温(12→0℃)结合 7-10％O_2+0％CO_2进行气调贮藏,可以显著减少鸭梨果实晚期黑心病的发生率,经213天贮藏后,7％O_2+0％CO_2,10％O_2+0％CO_2和空气对照果的果心褐变指数分别为0.075,0.075和0.192;与对照相比,气调处理可以维持较高的果肉硬度和可滴定酸含量,减少失重率,延长货架寿命,对可溶性固形物无显著影响。7％O_2+0％CO_2处理优于10％O_2+0％CO_2处理。
'Ya-Li' pear ( Pyrus bretscheideri Rehd. ) fruit showed typical cli-macteric after harvest at 20 ℃. The marked decline in fruit firmness happened with peak of climacteric occurred,and there were no notable change with contents of soluble solids and titratable acid dusing three weeks storage at 20 ℃.
A desirable result was obtained in CA storage with 7-10%O2 + 0% CO2. Endogenous ACC levels were higher in fruit stored in 7% or 10% O2 + 0 %CO2 compared to that stored in air at0 ℃. Climacteric ethy-lene production of the fruits in air at 20℃ was put off by 7 % or 10% O2+ 0 %C02 treatment after 50 days, and senescence of fruit was de-layed by CA storage.Late-period core browning of fruits was significant-ly decreased in the 7 %O2+ 0 %CO2 or 10%O2 + 0 %CO2 compared with in air-stored after 213 days at 0 ℃. Core browning index ( C. B.I.) of 7%02+0%CO2, 10%O2+ 0 %CO2 or air-stored fruits was 0.075, 0.075 and 0.192 respectively.Fruits in CA storage remained higher firm-ness and titratable acid than that air-stored at 0℃, and no signifi-cant difference in soluble solid occurred among 7% O2+ 0 %CO2, 10% O2+ 0 %CO2, or air-stored during cold storage. Shelf-life of fruits was prolonged by CA treatment as well.
出处
《园艺学报》
CAS
CSCD
北大核心
1991年第2期131-137,共7页
Acta Horticulturae Sinica
关键词
鸭梨
气调贮藏
贮藏
梨
'Ya-Li'
Ethylene production
ACC
Rate of respiration
Core browning of 'Ya-Li' pear
Controlled atmosphere
