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以山西太谷和临猗地区的砀山酥梨果实为材料,研究了–1、0、1.5和5℃低温对贮藏后20℃货架期砀山酥梨虎皮病、果心褐变以及果实品质的影响。结果表明:砀山酥梨虎皮病主要出现在低温贮藏后期(200 d以后)出库的货架期果实上,而且贮藏温度越低,货架期间虎皮病越严重。在–1和5℃贮藏条件下砀山酥梨的果心褐变指数明显高于0和1.5℃。0和1.5℃能较好保持果实的硬度和可溶性固形物含量,保持果实较好的口感和风味;5℃果实硬度最低,腐烂率最高;–1℃虽然可以降低果实的腐烂率,但贮藏后期果实硬度和可溶性固形物含量下降,果实风味异常。山西太谷和临猗两个地区生产的砀山酥梨在不同低温条件下品质变化规律基本一致。研究结果表明,酥梨中长期贮藏温度以0~1.5℃为宜,中短期贮藏(120 d之内)可采用1.5~5℃。
Taking the fruit of Dangshan Suli pear in Taigu and Linqu of Shanxi as material, the effects of low temperature of -1, 0, 1.5 and 5 ℃ on the skin scallop, fruit center browning and fruit quality of Dangshansu pear during storage at 20 ℃ were studied. influences. The results showed that the skin lesions of Dangshansu pear mainly occurred during the shelf-life of the storage at low temperature (after 200 days), and the lower the storage temperature, the more severe the tiger skin disease during the shelf life. Under the storage conditions of -1 and 5 ℃, the fruit core browning index of Dangshan Pear was obviously higher than 0 and 1.5 ℃. 0 and 1.5 ℃ could better maintain the firmness and soluble solids content of fruit, and maintain the better taste and flavor of fruit. The lowest hardness and the highest decay rate were found at 5 ℃. Although -1 ℃ could reduce the decay rate of fruit, Fruit firmness and soluble solids decreased, abnormal fruit flavor. Shanxi Taigu and Linqu two regions produced Dangshansu pear under different low temperature conditions, the quality of the changes are basically the same. The results show that medium and long-term storage temperature of pear is 0 ~ 1.5 ℃, and 1.5 ~ 5 ℃ can be used in short-term storage (within 120 days).