低温贮藏后出库温度对货架期酥梨果实品质及生理指标的影响

Effects of out-store temperature after low-temperature storage on quality and physiological index of ‘Suli' pear fruits

【目的】探明低温贮藏后不同出库温度对货架期酥梨果实的防褐保鲜效果以及适宜的出库(货架)温度。【方法】以山西运城和太谷地区的酥梨果实为试材,研究了在低温(0±0.5)℃条件下贮藏210 d(运城果)和194 d(太谷果)后,4种出库温度对货架期酥梨果实的贮藏品质和虎皮病以及相关指标的影响。【结果】与对照(出库后将果实直接放在20℃)相比,出库后将果实直接放在5℃(模拟低温冷链)、10℃和15℃环境下能明显抑制(运城酥梨货架8 d)和完全控制(太谷酥梨货架15 d)酥梨的虎皮病,能明显降低果实的腐烂率;相对低的出库(货架)温度5℃和10℃能明显降低2个地区果实的呼吸强度、果皮的PPO活性、总酚含量和运城梨果(果皮、果肉和果心)的相对电导率,还能较好保持运城梨果实的维生素C含量和果肉硬度。【结论】建议酥梨长途运输和适宜货架(8~15 d)温度应低于15℃,温度越低(0~10℃),货架期间抑制虎皮病的效果和品质维持越好。

【Objective】To explore the effect of out- store temperature after low- temperature storage onbrowning-preventing and freshness-keeping in‘Dangshansu'pear.【Method】‘Dangshansu'pear fruitswere collected from Yuncheng and Taigu,Shanxi as experimental materials to study the influence of fourkinds of out- store temperature on the quality,superficial scald and the related indicators of the fruitsstored in low temperature( 0±0.5) ℃ for 210 d(Yuncheng) and 194 d(Taigu).【Result】The results showedthat compared to the contrast(out-store fruits kept in 20 ℃ directly after storage),the out-store fruits putin 5 ℃(simulating low temperature cold chain),10 ℃ and 15 ℃ directly could significantly inhibit(Yuncheng,shelf 8 d) and completely control(Taigu,shelf 15 d) the superficial scald and obviously reducethe decay rate of the fruits; Relative low out-store(shelves) temperature,5 ℃ and 10 ℃,could obviouslyreduce the respiration intensity of the fruits,PPO activity and total phenol content in peel from the two sitesand the relative conductivity(peel,flesh and core) of fruits from Yuncheng. Meanwhile,it was helpful tokeep Vc content and firmness of fruits from Yuncheng.【Conclusion】The results suggested that long-dis-tance transportation and appropriate shelf(8~15 d) temperature should be lower than 15 ℃. The lower thetemperature(0~10)℃,the better the effect of inhibition of superficial scald and quality maintenance dur-ing shelf-life will be.