影响园黄梨贮期褐变及品质主要因素试验

Test on the Main Influence Factors for Browning and Quality of Yuanhuan Pear During Storage Period

研究了采收成熟度、贮藏温度、膨大剂使用和果实大小对园黄梨贮期褐变及品质的影响。结果表明,采收成熟度和贮温较高以及膨大剂使用均促进了园黄梨果心果肉褐变发生与品质变劣,不利于梨果长期贮藏,是影响贮期梨果褐变及品质的主要因素。适宜的采收成熟度为花后果实发育131d,在此条件下将未经膨大剂处理的梨果用微孔保鲜袋包装0℃冷藏,可使园黄梨贮藏120d保持品质不变。

The influence of harvest maturity,storage temperature,leavening agent and fruit size on browning and quality of Yuanhuan Pear during storage period was studied.The results showed that the harvest maturity,the higher temperature,and the leavening agent were the main influence factors for browning and quality of the pear during the storage period.They promoted the fruit core and flesh to be brown with poor quality and they were not conducive to the long-term storage of the fruit.The suitable harvest maturity was 131d after flowering,which could make Yuanhuan Pear to be storeged at 0℃ for 120d with good quality.