摘要
以早钟6号、长红3号和解放钟等3个枇杷品种为试材,研究经18℃预处理24 h后,在5℃下贮藏对采后生理和品质的影响,比较3个品种间的差异。结果表明,在5℃低温条件下,长红3号果实营养品质下降较平缓,早钟6号其次,解放钟下降最剧烈。18℃预处理能显著延缓解放钟果实TSS含量、Vc含量和SOD活性的下降及MDA含量的上升,但对早钟6号和长红3号效果不显著;也不能延缓枇杷果实硬度的上升。
Three loquat cultivars Zaozhong No. 6, Changhong No. 3 and Jiefangzhong were used to study the effects of treatments on postharvest physiology and quality. Fruits were pretreated at 18℃ for 24 h then stored in 5℃ or stored in 5℃ directly. The results showed that stored in 5℃, the nutrients quality of Changhong No. 3 decreased slowest, then Zaozhong No. 6 second, Jiefangzhong was the most quickly. Pretreatment at 18℃ can delay the decrease of the content of TSS, Vitamin C and activity of SOD and the increase of the content of MDA of Jiefangzhong, but showed no significantly effect on Zaozhong No. 6 and Changhong No. 3. 18℃ pretreatment couldt delay the firmness rise of three loquat cuhivars.
出处
《福建果树》
2007年第2期1-6,共6页
Fujian Fruits
关键词
枇杷
早钟6号
长红3号
解放钟
温度预处理
采后生理
果实品质
Loquat
Zaozhong No. 6
Changhong No. 3
Jiefangzhong
temperature pretreatment
postharvest physiology
quality
