减压贮藏对杨梅果实采后品质的影响

Effects of Hypobaric Storage on Postharvest Qualities of Chinese Bayberry(Myrica rubra)Fruits

为探讨杨梅果实在减压条件下的贮藏效果,以“安海变”杨梅为试材,对其进行减压(0.05 MPa)处理,并于2~4℃下贮藏,定期观察杨梅果实采后品质的变化,同时对果实呼吸强度、可溶性固形物(TSS)、总糖、可滴定酸、pH、失重率、好果率进行分析对比。结果表明:减压处理能有效抑制杨梅果实冷藏期间的呼吸强度,延缓其TSS、总糖、可滴定酸含量的下降和失重率的上升,提高采后杨梅贮藏效果,使其在贮藏第16天时好果率仍保持在90%以上。这说明减压贮藏能较好地保持杨梅果实采后品质,延长其贮藏期、供应期。

In order to study the effects of hypobaric storage on red bayberry fruits,the‘Anhaibian’bayberry fruits were used as materials and treated under low atmospheric pressure(0.05 MPa)at 2~4℃,then the quality changes of postharvest fruits were observed every four days,and their respiration intensities,TSS,total sugar,titratable acid contents,pH,weight loss rates and good fruits rates were contrastively analyzed.The result showed that hypobaric treatment could effectively inhibit the respiration intensity,slow down the decrease of TSS,total sugar,titratable acid contents and the increase of weight loss rate,and improve the storage effects of postharvest red bayberry fruits,leading to the good fruit rate remained above 90%on the 16th day of cold storage.The result indicated that hypobaric storage could efficaciously keep the postharvest quality and prolong the storage and supply period of red bayberry fruits.