摘要
桃果实经贮前加温 [(35± 1)℃、 2 4h]、中途加温 [(2 0± 1)℃、 2 4h]处理和未加温 (对照 )的于 (0±1)℃冷藏 14d左右 ,对照就开始出现冷害症状。主要特征是果肉变硬 ,不能正常软化 ,且果肉质地粗糙、干燥、色泽暗淡呈灰色 ,无红晕 ,果汁粘稠 ,难以挤出。随后 4d的完熟过程中 ,对照的呼吸强度表现异常的高 ,乙烯释放却异常的低 ,冷害症状大量显露 ,以致丧失食用价值。中途加温和贮前加温均明显降低果实硬度、电解质渗漏率 ,同时提高了果肉出汁率 ,减轻果实的冷害 。
No respiratory climacteric and ethylene peak was observed in peaches subjected to pre heating [(35±1)℃?24h],intermittent warming [(20±1)℃?24h] and no heat treatment (conterol) during cold storage at (0±1)℃, but the respiration rate and ethylene production were higher in the treated peaches than those in the control.During subsequent ripening for 4 days (20±1℃),the abnormally higher respiration rate and lower ethylene production in the control were observed, indicating the metabolism was irreversibly injured in the control.However,the respiration rate and ethylene production in the pre heated and intermittently warmed peaches were harmonious and normal, indicating the normal ripening and lower degree of chilling injury in these treated fruits.After 14 days of storage at (0±1)℃,the fruit firmness, the membrane permeability of peaches treated with pre heating and intermittent warming were significantly decreased compared with the control,and the extractable juice content was also improved in the heat treated peaches.
出处
《福建果树》
2001年第3期1-4,共4页
Fujian Fruits
