不同贮藏方式对红香酥梨采后生理及品质的影响

Effects of Different Storage Methods on the Postharvest Physiology and Quality of Hongxiangsu Pear

以红香酥梨为试材,分别采取采后急速降温入库、缓慢降温入库、急速降温套PE打孔袋、缓慢降温套PE打孔袋4种方式贮藏,测定贮藏中硬度、失质量率、可溶性固形物和可滴定酸含量、果皮色泽、乙烯释放速率、呼吸速率、腐烂率、果心褐变指数的变化,研究不同降温方式和套PE打孔袋对低温下红香酥梨采后生理及品质的影响。结果表明,缓降温处理较急速降温处理对可溶性固形物含量的波动程度小,使果皮亮度略有增加、底色变黄,且贮藏前期乙烯释放速率较高,180 d后缓降温套PE打孔袋处理0AⅠ的乙烯释放速率下降至低于其他3个处理;套PE打孔袋处理可有效降低红香酥梨的失质量率,其贮藏前期(180 d前)的呼吸强度较裸果处理高,180 d后处理0AⅠ的呼吸强度下降至与其他处理趋同;缓降温和套PE打孔袋都可有效降低红香酥梨的腐烂率和果心褐变指数。缓降温套PE打孔袋处理0AⅠ显著降低了红香酥梨的失质量率、腐烂率和果心褐变指数,促进果皮变亮变黄,且在贮藏后期乙烯释放速率和呼吸强度明显降低,虽然对果皮色泽无有益影响,但其长期贮藏的综合品质最好。

This experiment studied the effects of 4 combinations of different cooling methods and bagging perforated PE bags or not on the physiological and quality traits of Hongxiangsu pear during low temperature storage.The combinations included non-gradual cooling,gradual cooling,non-gradual cooling combined with bagging perforated PE bags and gradual cooling combined with bagging perforated PE bags.Hongxiangsu pear was stored to observe the changes of its physicochemical and quality indexes,such as firmness,quality loss rate,contents of soluble solids and titrable acid,peel color,ethylene production,respiration rate,decay rate and core browning index.The result showed that the fluctuation of soluble solids content in the gradual cooling treatment was smaller than that in the non-gradual cooling treatment,the brightness of peel increased slightly,the background color turned yellow,and the release rate of ethylene was higher in the early stage of storage.After 180 d,the ethylene release rate of 0AⅠin the gradual cooling treatment with PE punching bag decreased to lower than that of the other three treatments.The quality loss rate of Hongxiangsu pear was effectively reduced by using perforated PE bags,and its respiration intensity was higher in the pre-storage period than that of unbagged fruits,the respiratory intensity of 0A I decreased to almost the same as other treatments after 180 d.The decay rate and core browning index of Hongxiangsu pear could be effectively reduced by gradual cooling and using perforated PE bags.The results showed that the treatment of 0AⅠwith PE punching bag in gradual cooling significantly reduced the quality loss rate,decay rate and core browning index of Hongxiangsu pear,and the ethylene release rate and respiration rate decreased significantly at the later stage of storage.Although it had no beneficial effect on peel color,the comprehensive quality of Hongxiangsu pear during long-term storage was the best.