包装和贮藏温度对丽江雪桃贮藏效果的影响

Effect of Packaging and Storage Temperature on Lijiang Snow Peach

以丽江雪桃为实验材料,分析比较了包装和贮藏温度对果实硬度、可溶性固形物、可滴定酸以及褐变和腐烂的影响。结果表明,包装处理和低温贮藏后果实硬度均无明显变化,但包装处理和低温贮藏均能显著抑制可溶性固形物和可滴定酸的上升;此外,保鲜袋包装处理还可显著降低丽江雪桃的褐变和腐烂,低温贮藏对丽江雪桃的褐变和腐烂无明显抑制效果。实验结果可为延长丽江雪桃贮藏期相关研究提供参考。

Studies were carried out on the effects of storage temperature and packaging on the Lijiang snow peach. The fruit firmness, soluble solids, titratable acid, browning index and decay index was compared among with and without packaging treatment storage at between room temperature and low temperature. The results showed that the fruit firmness had no significant differences. However, the increase of soluble solids content and titratablc acid content were significantly inhibited under packaging treatment storage and under storage at low temperature. In addition, packaging treatment had significantly decreased the browning and decaying of Lijiang snow peach, but low temperature treatment had no obvious effects. The results could be reference for studies of prolong storage period of Lijiang snow peach.