蓝莓贮藏适宜温湿度条件研究

蔡宋宋; 岳清华; 韩澄; 廖甜甜

doi:10.13386/j.issn1002-0306.2015.18.063

蓝莓贮藏适宜温湿度条件研究

Study on suitable temperature and humidity conditions of blueberry storage

摘要

摘要: 以蓝莓为试材,研究其贮藏适宜温湿度条件,分析蓝莓冰点与可溶性固形物含量的相关性,并探讨适宜温湿度条件下的耐贮性。研究发现,公爵、蓝丰、布里吉塔、埃利奥特、杰兔五个品种的果实冰点范围无显著差异,即-4.2^-0.4℃,而相对湿度由85%⁹5%每下降10%,日失重率增加0.2%⁰.5%,得出贮藏适宜温湿度为0⁰.5℃、85%⁹5%;不同品种冰点与可溶性固形物含量呈极显著（p<0.01）负相关,Pearson系数为0.552。蓝莓贮藏于0⁰.5℃、85%⁹5%条件下冷藏期可达30⁴0 d,贮藏后于10℃暂存7 d和25℃货架2 d好果率均控制在90%。

Abstract: Suitable temperature and humidity conditions of blueberries storage were studied. Correlation between freezing point temperature and soluble solid content was discussed,and also storage time of blueberries under suitable temperature and humidity was researched. Results showed that the range of freezing point temperature among “Duke” “Bluecrop” “Brigitta” “Elliot” and “Premier” varieties was no significant difference,and that was-4.2~-0.4 ℃. The relative humidity from 85% to 95% for every 10% decline,and the weight loss rate increased by 0.2%~0.5%. Consequently,suitable conditions for blueberry storing were obtained,as 0~0.5 ℃ and 85%~95%. There was very significant(p<0.01) negative correlation between freezing point temperature and soluble solid content,and pearson coefficient was 0.552. With the storage condition at the temperature of 0 ~0.5 ℃,humidity of 85% ~95% prolonged cold storage to 30 ~40 days. After 30 ~40 days of cold storage,temporary storage of 7 d at 10 ℃ or 2 d at 25 ℃,the rate of good fruit reached to 90%.