摘要
研究了 4种变温处理对黑瑚珀李贮藏期间品质及生理特性的影响。结果表明 ,间歇升温处理即- 0 .5～ 0℃恒温贮藏 ,每 15 d升温至 18～ 2 0℃并保持 1d,再降回 - 0 .5～ 0℃ ,连续重复 5次 ,能够延缓李子冷害发生 ,抑制还原糖、可滴定酸及多酚含量的下降 ,推迟多酚氧化酶 (PPO)和过氧化物酶 (POD)活性高峰的出现。贮藏 90 d后果实品质良好 ,货架期达到 2 0 d。
The influence of four change- temperature treatments on storage quality and physiological changes of“Hei hupo”plums was investigated.The results showed that the treatment of intermittent warming distinctly postponed the symptom and appearingly lightened the degree of chilling injury.The decrease of reducing sugar content and phonemic s titratable acid contentwas inhibited and phenolase was lowered by intermittent warming.Treated plums maintained better quality for 90 d and 2 0 d shelf life.
出处
《西北农业大学学报》
CSCD
北大核心
2001年第2期109-113,共5页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
基金
天津自然科学基金资助项目! (98380 190 1)
杨凌专项基金资助项目 !(99KG18)
关键词
变温处理
冷害
生物特性
品质
黑琥珀李
贮藏保鲜
plums
change- temperature treatment
chilling injury
physiological characteristi
