制冷贮藏温度对锦橙的影响

Effect of Temperature on Jincheng Orange in Cold Storage

以锦橙为材料,研究不同制冷温度对贮藏效果和锦橙品质的影响。结果表明,温度明显影响着锦橙的腐烂率和褐斑病率,温度6～8℃下贮藏150d锦橙的腐烂率和褐斑病率最低,分别为5.40%和5.41%;温度是影响失质量率的重要因素,制冷贮藏的失质量率低于通风贮藏;温度是影响锦橙果实呼吸代谢的重要因素,果实的呼吸强度随温度的降低而明显降低;果实有机酸含量随温度降低而明显提高,总糖含量的变化规律与有机酸基本相同;低温贮藏也可降低VC、可溶性固形物的损耗;贮藏温度过高,病菌性腐烂率高,品质下降快,而温度过低则产生冷害型腐烂,果皮不能正常转色,认为锦橙长期贮藏的适宜温度为6～8℃。

Jincheng orange fruit was used as experimental material, which was stored in cold storehouse with different temperature. The results showed that the rates of decay and peel pitting of fruit were influenced by temperature. The rates of decay and peel pitting of fruit storing in 6-8 ℃ in 150 days period were 5.40% and 5.41%, the rates were least. Temperature was the important factor to affect the weight loss and respiration of fruit. The rate of weight loss was less when fruit in cold store than ventilating store. The rate of respiration of fruit was decreased significantly in lower temperature. The organic acid of fruit was increased significantly in lower temperature, and so was sugar. The Consumptions of VC and the soluble solids （TSS） were decreased in lower temperature. The rate of decay was high and quality was decreased fleetly when fruit in higher temperature storage, but when the temperature was too low, chilling injury was came and color of peel can not be transformed, the optimum temperature for Jincheng orange long-term storage was 6-8 ℃.