贮藏温度对“黄金梨”品质和相关生理指标的影响

Effects of Storage Temperature on Quality and Postharvest Physiology of ‘Whangkeumbae’ Pears

研究了-1.5、0、1.5、5℃贮藏温度对黄金梨采后品质和果心褐变以及软化、衰老等指标的影响。结果表明,黄金梨在5℃下只能短期贮藏(<60天);0℃和1.5℃果实贮藏期为120天左右;-1.5℃贮藏180天能明显抑制果实腐烂率,保持果实较高的硬度,但冷害果率达20%,未发生冷害的果实风味保持较好。

The effects of storage temperature on fruit postharvest quality, core browning, softening, and senescence of ＂Whangkeumbae＂ pears at-1.5, 0, 1.5 ℃ and 5 ℃ were studied. The results indicated that suitable storage period of ＇Whangkeumbae＇ pears was less than 60 days at 5 ℃ and about 120d at 0-1.5 ℃. When pears were stored for 180d at -1.5 ℃, rot rate was reduced significantly, fresh firmness kept high, chilling injury rate was 20%, and fruits without chilling injury had better flavor.