热空气处理对白沙枇杷贮藏效果的影响

Effect of Hot Air Treatment on Storage of White Loquat

[目的]研究热空气处理对冠玉枇杷贮藏效果的影响。[方法]在枇杷贮藏前,进行了24和48 h 38℃热空气处理,并检测在低温贮藏下的可溶性固形物含量、可滴定酸含量、失重以及皱缩等的变化。[结果]经38℃热空气处理24 h后冷藏,能有效延缓果实可溶性固形物含量的降低,有效降低失重率,抑制皱皮的产生,冷藏至30 d外观仍保持光洁、风味较好。[结论]38℃热空气处理能有效保持冠玉枇杷的品质和外观。

[ Objective ] The research aimed to investigate the effect of hot air treatment on the fruit of ‘ GuanYu＇ loquat. [ Method ] The white loquat （ Eriobotrya japonica Lindl. cv. Guanyu ） fruit was treated with hot air of 38℃ for 24 h and 48 h,and then stored at a low temperature. The changes of fruit quality were studied by analyzing the total soluble solids （ TSS ）, titratable acidity （ TA ）, loss weight, and wrinkled skin during storage. [ Result] The treatment with 38 % for 24 h ,then stored at a low temperature was effective for keeping TSS and weight,controlling the development of wrinkled skin. The skin of fruit was still bright and clean, and the flavor was better in low temperature storage for 30 days. [ Conclusion] The hot air treatment （38 % ） was effective for keeping the quality of ‘Guanyu＇ loquat.