不同预冷处理对猕猴桃果实冷藏效果的影响

Effects of different pre-cooling treatment on kiwifruit cool storage

为延缓猕猴桃果实的后熟软化,以中华猕猴桃品种翠玉和美味猕猴桃品种米良1号为试材,研究3种预冷处理(间歇预冷处理:0℃预冷1 d后再于20℃预冷1 d,最后入冷库贮藏;室温预冷处理:20℃预冷2 d后入冷库贮藏;对照:不经预冷处理直接入冷库贮藏.冷库温度(0±0.5)℃,相对湿度90%～95%)对猕猴桃果实贮藏的影响.结果表明:不同预冷处理对猕猴桃的贮藏效果有明显影响,翠玉经室温预冷处理的贮藏效果最好,贮藏90 d时的果肉硬度(2.0 kg/cm2)和好果率(68.0%)均显著高于对照(1.5 kg/cm2,60.0%),软果率(54.0%)显著低于对照(62.0%);米良1号以间歇预冷处理的贮藏效果最好,贮藏60 d时的果肉硬度(1.7 kg/cm2)和好果率(70.0%)均显著高于对照(1.5 kg/cm2,64.0%),而软果率与对照相同(36.0%).

For delaying the kiwifruit softening and senescence after harvest, Actinidia chinensis cultivar Cuiyu and Actinidia deliciosa cultivar Miliang-1 were used as materials to study the effects of various pre-cooling treatment（intermissive pre-cooling treatment： pre-cooling 1 day at 20 ℃ after pre-cooling 1 day at 0 ℃, then store at 0 ℃,atmospheric temperature pre-cooling treatment： pre-cooling 2 days at 20 ℃, then store at 0 ℃,CK： store at 0 ℃ directly. Cool storage temperature（0±0.5） ℃, relative humidity of 90% to 95%） on the kiwifruit quality and storability. The results showed that the effect of kiwifruit storage affected by different pre-cooling treatments between cultivars. Atmospheric temperature pre-cooling treatment had the best effect on fruit storability of Cuiyu kiwifruit. After 90 days cool storage, the flesh firmness（2.0 kg/cm^2） and un-rotten fruit ratio（68.0%） were better than CK（1.5 kg/cm^2, 60%）, Softened fruit ratio（54.0%）of which was lower than CK（62.0% ）. Miliang-1 kiwifruit treated with intermissive pre-cooling treatment had the best effect on fruit storability. After 60 days cool storage, the flesh firmness （1.7 kg/cm^2）and un-rotten fruit ratio （70.0%） of which were the higher than CK（1.5 kg/cm^2, 64.0%）, but softened fruit ratio（36.0%） showed no difference.