东魁杨梅热处理-冷藏研究

Study on Heat Treatment and Cold Storage of Dongkui Red Bayberry

对东魁杨梅进行了4℃冷藏和60℃1.5h热处理后再于4℃下冷藏的对比试验.结果表明:冷藏能明显降低其呼吸强度,可由24℃下的190.5mgCO2/(kg·h)降到4℃下的75.2mgCO2/(kg·h),其中Q10为1.59,热处理-冷藏比冷藏更能有效地降低其呼吸作用和腐烂率,延迟霉变.但由于其呼吸强度的基值很大,贮藏期只有4～8d.

Dongkui red bayberry fruit is stored at 4 ℃ and heat-treatment at 60 ℃ 1.5 h then stored at 4 ℃.The result shows that the respiration rate can be reduced from 190.5 mg CO_2/((kg·h)) at 24 ℃ to 75.2 mgCO_2/(kg·h) at 4 ℃ by the cold storage. Its Q_(10) is 1.59.The respiration rate and the rot rate can be reduced more effectively by the hear treatment-cold storage than by the cool storage at 4 ℃.Because its basic respiration rate is very high,the storage period is only 4～8 days.