不同贮藏时期李果实货架期品质的变化

Change of Shelf Quality of Plum Fruit at Different Storage Period

以黑宝石和安哥诺李果实为试材，分析了不同贮藏时期李果实货架期品质的变化特点。结果表明：贮藏0-60d期间，随着回温时间的延长，黑宝石李果实硬度明显下降，而在贮藏60-80d期间这种变化不明显；回温时间对安哥诺李果实硬度的影响不大。果实脆度的变化随其硬度的下降而变小。黑宝石李果实可溶性固形物含量SSC在回温过程中存在1个峰值，随着贮藏时间的延长，此峰值向后推移；而安哥诺李果实SSC含量从回温0d开始下降，在回温5d时又增加。黑宝石和安哥诺李果实的腐烂症状主要发生在货架期。贮藏0-20d期间，货架黑宝石李果实的腐烂较严重，而安哥诺李果实在贮藏60-80d期间腐烂较严重。可见，贮藏60-80d期间，黑宝石李果实的货架期可适当延长；而安哥诺李果实货架期在贮藏20-60d期间可适当延长。

This experiment was conducted to study the change of shelf quality of Fraiar and Angeleno plum at different storage time. The resuhs showed that the firmness of Fraiar plum obviously declined according to the extent of shelf life at 0 - 60 d of storage, while the change was not obvious at 60 - 80 d of storage. The firmness change of Angeleno plum was little according to shelf time. The crisp became little according to firmness decrease. The SSC of Fraiar plum appeared a peak value at shelf, which processed according to the extent of storage time. While the SSC of Angeleno plum decreased from shelf beginning, and increased at 5 d of shelf. The rot of Fraiar and Angeleno plum happened at shelf mainly. The shelf rotted symptom of Fraiar plum was more serious at 0 - 20 d of storage, while the Angeleno plum was at 60 - 80 d of storage. The results mentioned that the shelf life of Fraiar plum could prolong appropriately at 60 - 80 d of storage, while Angeleno at 20 -60 d of storage.