杨梅果实贮藏保鲜技术研究

A Study on the Technology for Storing and Preserving Myrica rubra Fruit

以杨梅果实为试材，研究品种、温度、钙液和保鲜液等处理对果实贮藏效果的影响。结果表明：6月中下旬以后成熟的东魁、荸荠种等杨梅品种耐藏，好果率高于其它品种，适于贮藏保鲜。采前对树上果实喷洒钙液，能提高耐藏力，好果率比对照提高6．39％～13．18％，喷2次的比1次的效果更为显蓍。杨梅果实在（10±1）℃冰箱中贮藏10d，除个别早熟品种外多数品种好果率仍保持在90％以上，贮藏保鲜期比常温下延长1周。以3号保鲜液浸染果实处理，在（4±1）℃冷库中贮藏保鲜效果最好，在贮后第15d和第20d好果率分别为97．03％和90．55％，特别是后期效果明显好于对照和另外2种保鲜液。从商业角度看，杨梅果实贮藏15d时应出库，果实质量好、损耗少、安全可靠。

The fruits of bayberry were treated with different treatments, such as variety, temperature, cal- cium, fresh - keeping fluid to study the effects on storage. The result showed that the storage tolerance of ＇ Dongkui＇ and ＇ Biqi＇ maturing in late June was better, the percentage of healthy - fruit were higher than that of other varieties, hence suitable for storage. Spray of calcium fluid before harvest, could enhance the stor- age tolerance, and the percentage of healthy -fruit was enhanced by 6.39% - 13.18% compared to the con- trol ,The effect of 2 times spray was more remarkable than that of 1 time. When the fruit was stored at （10 ± 1 ）℃ for 10 day, the percentage of healthy -fruit of the most varieties still maintained above 90% except for a few varieties and the storage duration extended a week longer than under room temperature. The treatment NO. 3 fresh -keeping fluid and storage at （4 ± 1 ） ℃ had the best effect in all the treatments, after 15 days and 20 days the percentage of healthy - fruit were 97.03% and 90.55% respectively, and especially the effect of later period was obviously better than other two kinds of fresh - keeping fluid. From the commercial angle, after 15 days of storage the fruit remained good quality with little loss.