加热预处理对青梅低温贮藏品质的影响

Effects of Heat Pretreatment on Mume Fruits Qualities during Cold Storage

将绿熟期青梅用30℃热风分别处理24、48h后,与无处理果实一起,在青梅冷害发生临界温度5℃下贮藏,通过测定贮藏期间青梅的乙烯生成量、呼吸速率以及主要化学成分的变化,探讨加热预处理对减轻青梅冷害的效果及对果实贮藏品质的影响。结果表明:经30℃-48h处理虽然在减轻冷害方面表现出一定效果,但该处理果实的硬度下降较快,外观颜色的黄化进展也明显快于30℃-24h处理和对照,且贮藏后期腐烂较严重,果实的贮藏期只有36d;30℃-24h加热预处理可有效抑制青梅冷害的发生,其它贮藏品质指标也较好,果实的贮藏期可达到50d,比无处理果延长了7d。

Mature-green mume fruits were treated with hot air at 30℃ for 24 and 48 hours respectively, and cempared with untreatment as a control, and then stored for 50 days at 5℃ where the chilling injury of mume fruit will be caused. The effects of heat pretreatment on reducing chilling injury and storage quality of mume fruits were investigated by essaying the changes of ethylene production, respiration rate and several chemical compounds of mume fruits during storage. The results showed that the treatment with 30℃-48h is effective in reducing chilling injury of fruit to some extent, but the changes of firmness and fruit color are faster than those treated with both 30℃-24h and control, and the fruit decay is severe in only 36 days of storage. However,30℃-24h treatment is effective in preventing occurrence of chilling injury of mume fruit, and is beneficial in keeping total pectincontent and storage quality. The storage period of fruit treated with 30℃-24h is effective 50days, 7days longer than the control.