秋香梨在自然催熟和人工催熟条件下的成熟特性

The ripe characteristics of qiuxiang pear under natural ripening and artificial ripening

为使梨果提前上市 ,对本省主要的梨果品种——秋香梨进行自然催熟和乙烯利浸果的人工催熟处理 ,经催熟的秋香梨乙烯大量产生 ,可溶性固形物、总糖、可滴定酸的含量上升 ,果肉软化、果皮黄化、果实散发出浓郁的香气。随采收期不同 ,呼吸强度表现出不同的变化趋势 ;果实品质和耐贮性亦随采收期不同而存在差异。人工催熟能加快果实的成熟进程 ,催熟效果优于自然催熟。秋香梨于

To put the pear into market earlier people often ripened the picked pear naturally or artificially in ethylene solution.After qiuxiang pear were ripened,a great dear of ethylene was produced,the content of soluble solid,total sugar and titrable acidity were increased.The flesh was softened,the skin of fruit turned yellow,and the fruit was of aromatic favor.At different harvest time respiration intending appeared different changing trend;the fruit qualities and the storage pride were influenced too.Artificial ripening promoted fruit ripe and had a better effect than natural ripening quixiang pear which were artificially ripened in the middle or late of august can achieved better fruit qualities and economic value.$$$$