短时减压处理对红南阳樱桃贮藏品质的影响

Short-term Hypobaric Treatment Impact on Storage Quality of Hongnanyang Cherry

以“红南阳”樱桃为原料,研究短时减压处理对冷藏樱桃腐烂及贮藏品质的影响。结果表明,在1℃条件下贮藏28 d,在20℃条件下放置2 d后,与对照处理相比,短时减压处理具有降低樱桃果实腐烂、减轻果皮褪色、抑制果实硬度升高、保持可溶性固形物含量和可滴定酸含量的作用。通过对比不同时间减压处理对冷藏樱桃品质效果可知,60 kPa压力下处理樱桃60~90 min适于作为樱桃采后前处理方式,可应用于果实的长期贮藏中。

In this paper,the effects of short-term hypobaric treatment on the decay and storage qualities of Hongnanyang cherry fruit were studied.The results showed that after storing 28 d at 1℃and then placing 2 d at 20℃,the short-term hypobaric treatment had the effect of reducing the decay of cherry fruit,reducing the fading of the peel,inhibiting the increase of fruit firmness,maintaining the content of soluble solids and the content of tittable acid.By comparing the effect of short-term hypobaric treatment at different times,it could be seen that 60~90 min of the cherries treated under 60 kPa hypobaric press was suitable for application to the long-term storage of the fruit as a method of cherry harvest and treatment.