冷激处理对小白杏货架期品质的影响

Effects of Cold Shock Treatment on the Shelf-life Quality of Xiaobai Apricots

以小白杏为试材,在分别对其进行-3℃冷激处理1 h和3 h、-5℃冷激处理1 h后,将果实置于常温（25~30℃）下7 d,研究冷激处理对小白杏货架期品质的影响,探索对小白杏贮藏最有利的冷激处理条件。结果表明,冷激处理可以延长小白杏的货架期,延缓硬度、可溶性固形物含量及有机酸含量的下降。其中以-3℃冷激处理3 h的杏果货架7 d时的硬度最高,腐烂率最低,货架期的品质最好。

To explore the most favorable cold shock treatment conditions for the storage of Xiaobai apricot, the effects of cold shock treatment on shelf-life quality of Xiaobai apricot were studied. The Xiaobai apricots were treated with -3 ℃ cold shock treatment for 1 hour and 3 hours, and -5 ℃ cold shock treatment for 1 hour separately and then stored at normal temperature （25~30 ℃） for 7 days. The results showed that, cold shock treatment could prolong the shelf-life of Xiaobai apricot, and delay the decrease of hardness, soluble solid content and organic acid content. The apricot fruit treated with -3 ℃ cold shock for 3 hours had the highest hardness, lowest decay rate and best shelf-life quality.