贮藏温度对采后“金艳”猕猴桃品质和后熟的影响

Effect of Different Storage Temperatures on the Quality and Postharvest Ripening of‘Jin Yan'Kiwifruit

以"金艳"猕猴桃为试材,采用不同温度贮藏的方法,研究了温度对果实品质和呼吸强度的影响。结果表明:1℃贮藏可以很好的保持果实品质,呼吸强度峰值出现晚,保持了较高的果肉硬度;5℃和10℃贮藏能够促进果实的后熟,加速呼吸强度峰值的到来、果实硬度的下降和可溶性固形物含量的上升;但35℃贮藏的果实7d后会失去商品价值,发生腐败;16℃贮藏果实后熟品质不佳。在整个贮藏过程中,果实干物质含量在上述温度条件下贮藏变化都不明显,但在一定范围内,干物质含量会随着温度的上升而有所增加。

Kiwifruit of‘Jin Yan＇was used to study the effect of different storage temperatures on postharvest qualities and respiration rate changes of fruits.The results showed that kiwifruit stored at 1℃ had good qualities with a high flesh firmness during the storage process;it also delayed the respiration peak.Storage temperatures 5℃and 10℃accelerated the postharvest ripening,increased the respiration rate,reduced flesh firmness and fruit soluble solid content.At 35℃,rotten of fruits occurred on the 7th day.Fruits had poor taste after ripening at 16℃.In a certain range,the dry matter contents raised along with an increase in temperature.