摘要
以酸樱桃为试材,在1℃和4℃条件下贮藏,测定不同成熟度酸樱桃采后贮藏期间腐烂率、褐变率、还原糖、总酸、原花青素、黄酮等生理指标随时间的变化,筛选酸樱桃贮藏最佳条件。结果表明:在贮藏期间,酸樱桃腐烂率和褐变率均增加,还原糖含量呈先增加后下降趋势,总酸、原花青素和黄酮含量呈下降趋势,高成熟度酸樱桃衰老速度比低成熟度快,1℃比4℃更有利于酸樱桃贮藏。
Taking Prunus cerasus as test material,different maturity Prunus cerasus were placed at 1℃and 4℃storage temperature,the physiological change of rotting,browning index,reducing sugar,total acid,procyanidine,polyphenol with time during storage postharvest were measured,to screening out suitable storage temperature for Prunus cerasus.The results showed that rotting rate and browning rate were increased gradually during storage,the reducing sugar was increased and then decreased gradually,the total acid,procyanidine and polyphenol were a decreased trend.Aging speed of high maturity Prunus cerasus was faster than low maturity.1 ℃ was better storage temperatures than 4℃for Prunus cerasus.
出处
《北方园艺》
CAS
北大核心
2017年第4期116-119,共4页
Northern Horticulture
关键词
酸樱桃
成熟度
贮藏特性
Prunus cerasus
maturity
storage characteristics
