模拟高温货架条件下早酥梨涂蜡的保鲜效果

Fresh-keeping Effect of Coated Premature Crisp Pear under the Condition of Simulated High Temperature Shelf

在高温货架条件下观察了早酥梨涂蜡处理后的贮藏性能。结果表明,经涂蜡处理的早酥梨果实退绿时间较对照晚25 d左右,且表面洁亮、饱满。涂蜡可延缓果实水分的散失及果肉硬度、可溶性固形物含量的下降速度。在25 d内,涂蜡果实的果肉仍保持良好的脆度,汁液多,口感好;未涂蜡的果实只能在6 d内保持果肉脆度,贮藏25 d后汁液明显减少,失去食用价值。

Under the condition of high temperature, shelf life of coated premature crisp pear was investigated. The results showed that the time of green-maintaining of coated premature crisp pear was 25 d longer than uncoated ones, moreover, other indice （brightness and plumpness） were better than uncoated ones. In 25 days, coated premature crisp pear can maintain high brittleness, plenty of juice and good edible value. But uncoated crisp pear can only maintain brittleness for 6 days, and will then lose lots of juice so as to decrease edible value. These indicated that coating can maintain fruit brittleness and soluble solid content and loss of food value.