采收成熟度对酥梨常温贮藏品质及保鲜效果的影响

Effects of Harvest Maturity on Storage Quality and Preservation of Suli Pear Fruits at Ambient Temperature

研究晋南和晋中地区4个梨园不同采收成熟度酥梨果实的常温（20℃）贮藏品质、采后生理以及保鲜效果,以探讨山西地区不同产地酥梨果实的最佳采收成熟度和适宜采收期。结果表明：随着采收成熟度的增加（即采收期的推迟）,酥梨果实可溶性固形物含量（SSC）先升高后降低,硬度下降明显,酸度较低,果皮颜色L＊和a＊较高,h°较低,种子颜色指数和单果重较高,贮藏期间腐烂率和果心褐变指数较高,而且发生时间较早,果实呼吸强度和乙烯释放高峰提前。硬度、SSC、种子颜色指数及果实发育时间可作为判断酥梨采收成熟度的标准。酥梨适宜采收成熟度为盛花期达150-162 d,硬度5.5-6.0 kg/cm2,种子颜色指数为60-75,建议晋中地区酥梨适宜采收期为9月15—27日,SSC〉12.5%,晋南地区为9月7—19日,SSC〉11.5%。

In order to identify the optimum harvest maturity and harvest date of Suli pear in Shanxi province,the effects of harvest maturity on storage quality,postharvest physiology and preservation of Suli pear had been studied at normal temperature（20 ℃）,the fruit materials were harvested in four different orchards in the southern and central part of Shanxi province.The results showed that,with the delaying of harvest date,the SSC increased at first and then decreased,firmness and TA showed a dramatically decrease.For the fruit color index,the later the fruits harvest,the higher L＊and a＊values,while h° value becomed lower.At the meanwhile,the fruits harvested later seemed more easily become decay and browning heart during the storage which had higher seed color index and single fruit weight.We also found that,those fruits harvested late took shorter time to reach to peak respiration rate and ethylene production.Finally we suggested using the firmness,SSC,seeds color index and fruit development days to indentify the optimum maturity.The main parameter were showed as follows：for Suli pear,the optimum maturity was that the fruit kept growing for 150-162 days after full bloom,the firmness reached to 5.5-6.0 kg/cm2,the seeds color index was 60-75,in the central part of Shanxi,the optimum harvest date was 15th-27th September,and SSC〉12.5%,while for the southern part of Shanxi,the optimum harvest date was 7th-19th September,SSC〉11.5%.