采收成熟度对‘盖县李’果实低温贮藏效果的影响

王睿; 王姣; 焦文晓; 刘帮迪; 李丽莉; 曹建康

doi:10.13386/j.issn1002-0306.2015.22.057

采收成熟度对‘盖县李’果实低温贮藏效果的影响

Effect of maturity on postharvest cold storage of ‘Gaixian' plums

摘要

摘要: 为了探究不同采收成熟度对‘盖县李’果实低温贮藏效果的影响,研究了低熟（硬度10.7 kg·cm-2、SSC 8.9%）、中熟（硬度7.6 kg·cm-2、SSC 9.2%）、高熟（硬度4.1 kg·cm-2、SSC 9.8%）3个采收成熟度‘盖县李’果实在低温（0±0.5）℃,相对湿度80%⁹0%环境下的贮藏品质变化和组织褐变情况。结果表明,在低温贮藏过程中,低熟李果实果肉硬度、出汁率、可滴定酸（TA）含量和失重率均显著高于中熟和高熟果实（p<0.05）;高熟李果实p H、可溶性固形物含量（SSC）和SSC/TA比值、乙烯释放速率和转色指数显著高于低熟和中熟果实（p<0.05）。但是,高熟果实果肉的褐变指数显著高于其他采收成熟度的果实（p<0.05）。结果表明,低熟^中熟李果实适于10周左右的长期贮藏;中熟^高熟李果实适于8周左右中长期贮藏。

Abstract: To study the effects of maturity on postharvest cold storage of ‘Gaixian' plums.The fruit quality and tissue browning of ‘Gaixian' plum with different maturity was investigated during storage at(0±0.5) ℃ with relative humidity 80%~90%. Results showed that firmness of flesh,juice yield,titratable acid(TA) content and weight loss rate of the fruit picked at low maturity were significantly higher than those of fruit picked at medium and high maturity during storage at low temperature(p<0.05). Meanwhile,p H value,soluble solid content(SSC)and SSC/TA ratio,ethylene releasing rate and index of color turning of the fruit picked at high maturity were distinctly higher than those of one picked at low or medium maturity(p<0.05). However,flesh browning index of the high mature plum fruit was obviously higher than those of fruit at other two kinds of maturity(p<0.05). It was suggested that ‘Gaixian' plum harvested at low to medium maturity was suitable for long-term storage up to10 week,and fruit harvested at medium to high maturity was suitable for 8 week storage.