低温条件下不同品种枇杷果实的贮藏特性与品质变化

Changes in the storage characteristics and quality of loquat fruits for different cultivars under the condition of low temperature

研究了4个品种枇杷白沙、大红袍、夹脚和大叶杨墩等果实在低温条件下的贮藏特性与品质变化。结果表明,不同品种枇杷果实的耐贮性和品质变化存在较大差异。白沙枇杷贮后10 d内风味浓郁,口感好,适合鲜销或10 d以内的低温短期贮运;大红袍枇杷果实在低温贮藏中易发生木质化败坏现象,贮藏时间宜在30 d左右;夹脚枇杷贮藏可达50 d以上,但酸含量仍较高;大叶杨墩枇杷低温贮藏50 d后,仍保持较好的滋味和外观品质,同时由于该品种枇杷原料价格较低,因而具有较好的商业物流综合保鲜价值。

The storage characteristic and quality changes of loquat fruits for four cultivars （ Baisa, Dabongpao, Jiajiao, and Dayeyangdtm） under the condition of low temperature were investigated. The results showed that there were significant differences in storability and quality of loquat fruits among the four cuhivars. Baisa fruits lost its flavor and tasty quality 10 d after cold storage, thus it was suitable for fresh marketing or short-term storage. Dabongpao fruits developed serious lignifica- tion under the condition of low temperature, thus its suitable storage time was about 30 d. Jiajiao fruits could be stored for 50 d. However, it is not suitable for fresh consumption due to high acidity content. Dayeyangdtm fruits had good appearance,flavor, and tasty 50 d after cold storage. Considering that Dayeyangdtm raw fruits had good storability and low price, thus it was suitable for commercial storage.