程序降温对大五星枇杷果实贮藏品质的影响

Effect of the Programmed Cooling Process on Store Quality of ‘Da wuxing’ Loquat Fruit

本文主要研究了程序降温(LTC)技术对大五星枇杷果实贮藏品质的影响,即将大五星枇杷果实在5℃下锻炼6 d后,再在冷害温度(0℃)下贮藏。结果表明,该方法与直接进行低温贮藏相比,可以明显降低果实在贮藏过程中的果实腐烂率,减少水分散失,减轻果实褐变程度;同时,果实可溶性固形物下降减慢,果皮容易剥落,风味好,汁液丰富;并可明显延长果实在销售过程中的货架期。因此,枇杷果实采用程序降温贮藏技术,可以增强果实抵御低温冷害的能力,较好地保持枇杷果实品质和延长果实货架期。

The experiment was conducted with fresh fruit of loquat （ Eriobotrya japonica Lindl. cv. Dawuxing） to test the effect of 5℃ for 6 days and then coldly stored at 0℃. Compared with the straight cooling process ,the programmed cooling process could significantly reduce the fruit＇s depraved rate in the course of storage,decreased the loss of water,lighten the browning degree of fruit, drop down the content of fruit soluble solids,and could effectively reduce the peeling difficulty of the loquat fruit. The fruits had good flavor,rich juice and the shelf-life could be extended distinctively after dealing with the programmed cooling process. Consequently,the programmed cooling process was not only enhancing the capacity of chilling injury obviously,and was a feasible way to keep storage quality and prolong the shelf-life of loquat fruits.