成熟度对树莓贮藏保鲜的影响研究

The Research of Effects of Maturity of Raspberry Fruits on Their Preservation and Freshness

本文研究了树莓在低温(4～6℃)贮藏时其纵横径和感观品质的变化以及贮藏4d后的失重率,研究表明采后树莓在贮藏中果实大小和纵横径逐渐减小,失重率逐渐增加,其变化幅度为完熟>适熟>初熟;颜色逐渐加深并失去光泽和香味;成熟度越低其外观品质保持得越好,好果率从高到低为初熟>适熟>完熟果实.但两个品种变化幅度存在差异.

The vertical and horizontal diameter changes,sensible qualities＇ changes and weightless rate of raspberry fruits during storing after four days in temperature（4 - 6 ℃） were studied. The resuhs were as follows：the size of the fruits was diminishing; the vertical and horizontal diameter was reduced,and the weightless rate im：reased gradually during raspberry storing, whose changes ranging from biggest to smallest were totally ripe fruits, proper ripe ones and the newly ripe ones . The color of raspberry fruits was deepen, and gloss and fragrant of ones were disappearing gradually. The lower maturity of the fruits was ,the better their color was. Fine fruit rate of raspberry was decreasing from newly ripe fruits to totally ripe ones,but there was different degree of change in two varieties.