间歇加温对减少李子冷藏中低温伤害的作用

Effect Of Intermittent Wanning On Reduction Of Low-temperature Injury Of Plum Fruit In Cold Storage

李子在低温下长期贮藏的最大障碍就是低温冷害。果实遭受冷害后,品质下降,腐烂增加。为了减轻冷害,本试验采用了间歇加温处理:即将在0℃下贮藏的李子每隔15d在20℃或30℃下加温1～2d。结果表明:间歇加温可有效地降低呼吸强度,减轻或延缓果肉褐变,有利于促持品质,延长了贮藏期。

Low-temperature injury has been proved to be the chief obstacle to successful long-term storage of plum. The eating quality decreased and the decay increased after plum fruit suffering chilly injury. In order to alleriate chilling injury intermittent warming treatment was used in this study, which temperature was 20 ℃ and 30℃ lasting for 1 to 2 days every 15 days in cold storage. The results showed that intermittent treatment could effectively reduce the respiration rate, alleviate or retard fresh browning, maintain the eating quality, and extend the storage life.