采收成熟度与贮藏温度对甜樱桃果实品质的影响

Effect of different maturity and storage temperatures on the quality of sweet cherry

以晚熟甜樱桃新品种"晚红珠"为实验材料,将刚采摘的甜樱桃按成熟度分为高和低两部分,再将两种成熟度的甜樱桃平均分为两份,预冷后分别在0℃和2℃的冷库中贮藏。每4d取样一次测定相关指标的变化并进行分析。实验结果表明:成熟度高的甜樱桃呼吸强度先下降后上升,成熟度低的先上升后下降;不同处理的甜樱桃均在第12d后开始发生褐变、衰老软化,0℃比2℃的贮藏环境能减缓此过程的发生。

New variety of sweet cherry, ＂Wan Hong Zhu＂ ,was used as the test material.Mainly picking the sweet cherry by maturity into high and low two parts, pre-cooling at 0℃ and 2℃ in the refrigerator.Make sampling and measurement of changes in relevant indicators every four days.Then the conclusion was that the respiration rate of low maturity increased first and then decreased, and the higher decreased first and then increased. Four kinds of processed sweet cherries began to browning and aging in the twelfth day,the storage environment of 0℃ which lower than 2℃ can slow the process occurring.