摘要
为给梨果的贮藏保鲜提供理论依据和技术支持,研究了低温(4℃)和室温贮藏的梨果实的失重率、可溶性固形物含量和可滴定酸含量等品质随储藏时间的动态变化。结果表明:低温贮藏能明显抑制果实腐烂率,保持果实较高的硬度,低温对硬度的影响随贮藏时间的延长愈加明显,贮藏效果良好,贮藏期以20d为宜。因此,4℃贮藏能较好地保持荆梨一号梨果实的品质。
The tests of fruit weightless rate,soluble solid content and titratable acidity of Jing No.1 pear fruit at the different storage temperatures and different duration were carried out to provide theoretical basis and technical support for storage and refreshment of Jing No.1 pear.The results showed that storing at 4℃ could significantly inhibit pear rot rate,keep high hardness.And the effects became more significant along with the storage period.The 20 d was favorable for Jing No.1 pear fruit storage at 4℃.So the storage conditions of 4℃ can be used to maintain the fruit quality of Jing No.1 pear.
出处
《贵州农业科学》
CAS
北大核心
2012年第5期166-168,共3页
Guizhou Agricultural Sciences
基金
长江大学博士科研启动基金(39999175)
关键词
荆梨一号
低温
贮藏
果实
品质
Jing No.1 pear
low temperature
storage
fruit
quality
