柠檬酸对鸭梨贮藏后期微生物数量和品质的影响

The Effect of Citric Acid on Microbial Numbers and Quality of ‘Yali’ Pear in the Later Storage Period

为探讨柠檬酸对鸭梨贮藏后期的保鲜机制,以鸭梨为试材,采用不同浓度的柠檬酸溶液浸泡鸭梨果实,在4℃的条件下分别贮藏10天、20天、30天,测量了贮藏后期柠檬酸处理对鸭梨的硬度、可溶性糖、可溶性固形物以及霉菌和酵母菌的数量的变化的影响。结果表明:在试验期间,4种浓度柠檬酸浸泡处理均可在不同程度上降低果实的失重率和腐烂率,其中2%柠檬酸浸泡处理的鸭梨贮藏的效果最佳,其腐烂率和失重率分别为8.3%和18.18%,抑制了果实贮藏后期微生物数量,防止硬度、可溶性糖以及可溶性固形物含量的下降。柠檬酸处理是鸭梨贮藏后期为改善鸭梨品质和控制微生物数量的一种可选方法。

Effects of the citric acid on the hardness,soluble sugar,soluble solids,mold and yeast quantity of the‘Yali’pears,and the storage mechanism were studied.‘Yali’pears were used as materials,and then were soaked in the concentration 0%,0.5%,1%,2%,3% of citric acid solution for 15 minutes,and then were stored in the condition of 4℃ for 10 days,20 days,30 days,the indexes were respectively detected on 10 days,20 days,30 days.The experiment results showed that four kinds of citric acid soak processing availably reduced the weightlessness rate,decay rate,microbial numbers and prevented hardness,the content of soluble sugar and total soluble solids from reducing.Among them the 2% citric acid soak processing was the best effect,the decay rate and weightlessness rate were 8.3% and 18.18%.This research would provided alternative approach for improving quality and controlling microbial numbers in‘Yali’pear fruit during later storage.