色泽、硬度变化对“京白梨”后熟进程中综合品质的影响

Effect of Color and Hardness Changes on the Comprehensive Quality of 'Jingbai' Pear During the Ripening Process

以＂京白梨＂为试材,通过控制后熟的进程,感官检测＂京白梨＂的色泽、硬度变化规律,探讨＂京白梨＂的色泽、硬度变化与果实的综合品质变化和达到最佳食用品质的时期。结果表明：果实色泽由绿转黄并持续3-5d时间,硬度在（3.9-5.9）×10^5 Pa范围内是＂京白梨＂的质地、糖酸比、香气、风味等综合品质最佳时期;出库早,后熟的时间长;采后立刻出库,需要13-15d达到最佳食用品质;随着贮藏时间的延长,出库后需要后熟的时间不断缩短,贮藏90d,后熟9-12d;贮藏120d,后熟7-9d;贮藏150d,后熟6-8d,即可达到最佳的食用品质。

Taking‘Jingbai＇pear as experimental material,by controlling the ripening process,color and hardness changes were determined though sensory detection,the changes of color,hardness,quality and the best eating quality period of‘Jingbai＇pear were discussed.The results indicated that when fruit color changed from green to yellow and last3-5days,hardness ranged from（3.9-5.9）×10^5 Pa,the comprehensive quality of‘Jingbai＇pear including texture,sugar acid ratio,aromas and flavors achieved the best.The earlier pears were delivered,the longer ripening time needed.After picking out,pears needed 13-15days to reach the best eating quality.With the extension of storage time,ripening time was obviously shortened,specific condition respectively was：after 90days of storage,9-12days ripening;after120days of storage,7-9days ripening;after 150days,6-8days ripening.