不同处理对芙蓉李冷藏期间果实品质变化的影响

Effects of Different Treatments on Quality of Plum Fruits During Cold Storage Periods

江西芙蓉李在冷藏期间果实品质变化的研究结果表明 ,大袋包装的 0 .1%TBZ +2 0 0mg kgGA3+乙烯吸收剂 ,0 .1%TBZ +乙烯吸收剂和 0 .1%TBZ三个处理对延缓果实的衰老、保持果实的硬度、降低可溶性固形物、可滴定酸和Vc含量的下降都具有明显的效果 ,果实可在 0～ 1℃下贮藏 3个月。钙处理对保持果实硬度的效果较其它处理更明显 ,但加Na2

The result of cold storage of plums showed that 0.1% TBZ (Thiabendazole)+200mg /kg GA 3+Ethelene absorbent, 0.1%TBZ+Ethelene absorbent and 0.1%TBZ, all packaged with big plastic bags, could delay the aging of plum fruits. The decline of hardness, SSC(Soluable solid content), Titrable acid and Vc could be effectively slowed by these treatments. The plum fruits could be stored for 3 monthes at 0～1℃. 2.0% CaCl 2 could keep the firmness well, while Na 2SO 3 can not be used for plum storage because it damages the color and quality of plum fruits.