摘要
测定了青梅采后室温贮藏下生理和品质的变化 ,研究了采后处理对梅果室温和冷藏后转入常温的贮藏效果。结果表明 ,采后果肉急速软化 ,可滴定酸迅速下降。各处理对青梅果实的保鲜效果以乙烯吸收剂处理效果最好 ,其次是GA3处理。CaCl2 处理浓度以 2 %为宜 ,热空气处理的时间不能超过
The postharvest physiology and quality changes of green mume( Prunus mume Sieb.et Zucc.)were investigated at room temperature and from cold temperature shifting to room temperature.The results indicated that the respiration pattern of green mume was a climacteric one.The decreases of flesh firmness and titratable acid were rapid in mume fruit.The application of ethylene absorbent to mume fruit was the most effective on keeping storage life,and GA 3 treatment was the se cond. CaCl 2 treatment was suitable at 2% concentration and the time of hot air treatment could not exceed 2 days.
出处
《园艺学报》
CAS
CSCD
北大核心
2000年第5期326-330,共5页
Acta Horticulturae Sinica
基金
浙江省自然科学基金资助项目! (399490 )
关键词
青梅
采后处理
乙烯
生理指标
品质
贮藏
Green mume
Postharvest treatment
Ethylene
Physiological index
Quality
Storage
