王志华;姜云斌;王文辉;杭博;杜艳民;佟伟;

• 1:中国农业科学院果树研究所
• 2:天津科技大学

摘要(Abstract)：

【目的】探明低温贮藏后不同出库温度对货架期酥梨果实的防褐保鲜效果以及适宜的出库(货架)温度。【方法】以山西运城和太谷地区的酥梨果实为试材,研究了在低温(0±0.5)℃条件下贮藏210 d(运城果)和194 d(太谷果)后,4种出库温度对货架期酥梨果实的贮藏品质和虎皮病以及相关指标的影响。【结果】与对照(出库后将果实直接放在20℃)相比,出库后将果实直接放在5℃(模拟低温冷链)、10℃和15℃环境下能明显抑制(运城酥梨货架8 d)和完全控制(太谷酥梨货架15 d)酥梨的虎皮病,能明显降低果实的腐烂率;相对低的出库(货架)温度5℃和10℃能明显降低2个地区果实的呼吸强度、果皮的PPO活性、总酚含量和运城梨果(果皮、果肉和果心)的相对电导率,还能较好保持运城梨果实的维生素C含量和果肉硬度。【结论】建议酥梨长途运输和适宜货架(8~15 d)温度应低于15℃,温度越低(0~10℃),货架期间抑制虎皮病的效果和品质维持越好。

关键词(KeyWords)： ‘砀山酥梨’;低温贮藏;出库温度;货架期;品质;虎皮病

Abstract:

Keywords:

基金项目(Foundation): 公益性行业(农业)科研专项经费项目(201303075);; 国家现代农业产业技术体系(CARS-29-19)

作者(Author): 王志华;姜云斌;王文辉;杭博;杜艳民;佟伟;

Email:

DOI: 10.13925/j.cnki.gsxb.20140117

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