不同处理对皇后黑李贮藏保鲜效果的影响

Effects on the Queen Black Plums Made by Using Different Preservative Methods

以皇后黑李为试验材料,研究了不同贮藏温度、包装材料和采前喷洒药剂对皇后黑李果实硬度、可溶性固形物(TSS)含量及其贮藏品质变化的影响。结果表明,低温、包装处理及采前喷洒赤霉素或志信钙硼钙均有助于延长果实采后贮藏期。其中4℃贮藏可有效延缓果实硬度、TSS含量的下降,0℃可更有效延缓果实腐烂率及褐变的发生。在包装材料上,硅窗袋装果+乙烯吸收剂的处理明显优于其他包装材料,且采前喷洒赤霉素2次或志信钙硼钙2次可以降低果实在贮藏期间的腐烂率。

Taking American plums Queen as the experiment material, the effects of different storage temperatures,packaging materials and whether spraying agent before harvest on firmness,Total Soluble Solid （TSS） contents as well as the changes of storage quality of American plums Queen were studied. The results indicated that low temperature,package treatment and Spraying gibberellin or ＂Zhixin＂ calcium boron calcium before harvest are helpful to prolong the storage time of postharvest fruits. The storage at four degree Celsius can effectively delay the decline of fruit fii^nness and TSS contents, and it can more effectively delay the rate of fruit decay as well as the occurrences of browning at zero degree Celsius. On the packaging material,the treatments of silicone window bagged fruits plus ethylene absorbent are superior to others,furthermore, spraying gibberelIin or ＂Zhixin＂ calcium boron calcium twice before harvest is contribute to reducing the decay rate of fruits during storage.