不同品种(系)梨贮藏过程果实失重率与果皮叶绿素、蜡质含量的变化

Changes of Weight Loss Rate,Chlorophyll and Wax Content in Different Pear Varieties(Lines) During Storage

以香梨、‘早酥’梨及其11个杂交后代为材料,在冷库和室温条件下贮藏,研究贮藏过程梨果实失重率与果皮蜡质、叶绿素含量的变化规律。结果表明:冷库和室温条件下贮藏,果实失重率、烂果率呈上升趋势,品种(系)间差异较大,冷库贮藏果实失重率和烂果率明显低于室温下贮藏;果皮叶绿素含量呈下降趋势,冷库贮藏果实的果皮叶绿素含量明显高于室温贮藏;不同贮藏条件不同品种(系)果皮蜡质含量的峰值出现时间不同,冷库贮藏的蜡质含量明显高于室内贮藏。冷库贮藏效果好。

With fragrant pear,‘zaosu’pear and 11 hybrids showed early and its material,storage in cold storage and room temperature,the storage process of pear fruit weightlessness rate change rule,peel wax content,pericarp chlorophyll,the results show that storage in cold storage and room temperature,fruit weight loss rate,rotten fruit rate is on the rise,the differences between varieties(lines),cold storage storage fruit weight loss rate and the rotten fruit rate is significantly lower than the room temperature storage;The content of chlorophyll in the pericarp decreased,and the content of chlorophyll in the pericarp stored in cold storage was significantly higher than that stored at room temperature.The peak time of wax content in peel of different varieties(lines) was different under different storage conditions. The content of wax in cold storage was significantly higher than that in room temperature storage,and the storage effect was better.