程序降温处理减缓枇杷果实冷害的效果

Effect of the Programmed Cooling Process on the Alleviation of Chilling Injury of Loquat Fruits

对程序降温和直接降温两种处理方法冷藏八成熟枇杷果实期间冷害发生的时间和程度进行研究,以确定程序降温处理减缓枇杷果实冷害的效果。试验结果表明:程序降温处理与直接降温处理相比,延迟果实质地变硬14d以上,延缓果实组织损坏14d以上,并能有效降低冷藏枇杷果实剥皮难度,因此该方法是一种可行的枇杷贮藏保鲜方法。

The onset and degree of chilling injury in loquat fruits during cold storage by the Programmed Cooling process and the straight cooling process was investigated. Whether the programmed cooling process can effectively alleviate the chilling injury in loquat fruits during cold storage was to be confirmed. Compared with the straight cooling process, programmed cooling process can delay both the hardening of fruit flesh and the fruit tissue corruption by more than 14 days,and can effectively reduce the peeling difficulty of the loquat fruit. The results showed that the programmed cooling process is a feasible way to keep freshness of loquat fruits.