枇杷果实采后生理与贮藏研究

Pastharvest Physiology and Storage of Loquat Fruit

枇杷果实采后呼吸速率逐渐下降,膜透性逐渐增加。低温能显著抑制果实的呼吸和膜透性增加。随采后时间的延长,果实的糖分、总酸、可溶性固形物及Vc含量不断下降。采后生理研究表明枇杷为非冷敏果实,其适宜贮藏温度为1～5℃。在此温度下结合薄膜包装贮藏30d,好果率可达90.0％以上。但枇杷果实贮藏中酸分的损失远大于糖分的下降,导致糖酸比例失调,果实风味变淡。因此枇杷果实不耐久藏,大红袍果实的贮藏期以15～20d为宜。

The respiratory rate of loguat (Eriobotrya japonica) decreased and cell membrane permeability increased gradually after harvest. Low temperature significantly inhibited fruit respiration and retarted an increase of membrane permeability. The content of sugar, titratable acidity, soluble solid and ascorbic acid of fruit all decreased during storage. Thesa posthar-vest physiological changes showed that loquat fruit had not chilling sensitivity and its optimum storage temperature was 0~5℃. After one month's storage at this temperature with PE film packaging the healthy fruits were more than 90.0%. But the titratable acid of fruits decreased more rapidly than the sugar did during storage period, resulting in an undesirable sugar to acid ratio, subsequantly a poor flavour developed in the stored fruits. In this consideration, loquat fruit was not suitable for longterm storage. Its optimum storage term for variety Dahongpao was about 15~20 days.