预冷温度对李果实冷藏及货架期品质的影响.pdfVIP

644 江苏农业学报(Jiangsu J. 0/Agr. Sci. ) ,2011 ,27(3) :644 -647 李鹏霞，胡花丽，王毓宁，等.预冷温度对李果实冷藏及货架期品质的影响[J] .江苏农业学报，2011 ， 27(3):644毛47. 预冷温度对李果实冷藏及货架期晶质的影晌 李鹏霞， 胡花丽， 王毓宁， 王炜 (江苏省农业科学院农产品加工研究所，江苏南京 21∞14 ) 摘要: 以李果实安哥诺为试验材料，探讨-3 t:、 -5 t:和-10 t:预冷处理对李果实贮藏及货架期品质的影响。 结果表明，与对照相比，-10 t:预冷处理达到预冷终温(1 t:)的时间最短，可减缓货架期李果实硬度与可滴定酸含 量的降低，显著降低冷藏及货架期李果实的腐烂率;-3 t:预冷处理能在一定程度上维持李果实贮藏及货架期品 质; -5 t:预冷处理引发了李果实的冷害症状。综合考虑认为-10 t:为李果实采后快速预冷的适宜温度。 关键词: 预冷温度;冷藏;货架期;品质;李果实 中固分类号: 面62.1;TS255.3 文献标识码: A 文章编号: l(削-4440 (2011 ) 03拍44-04 EfTects of precooling temperatures on storage quaIity of refrigerated and shelved plum fruit LI Peng-xia , HU Hua-li , WANG Yu-ning , WANG Wei (lnstitute 0/ Farm Product p~町essing ， Jiangsu Academy 0/Agricultural ScieM白， Nanjing 210014 , China) Abstract: The effects of precooling temperatures (-3 t:, -5 t: and -10 t:) on storage 年lalities of refrigerated and shelved plum fruits Angeleno were investigated. The results showed that precooling at -10 t: could drop fruit tempera- ture to 1 t: in the shortest time , slow down the decrease of firmness and titratable acid content of shelved fruit , and signifi- canùy reduce the rot rate of refrigerated and shelved fruits compared with conttol. Precooling at -3 t: could also keep Ùle qualities of refrigerated and shelved fruits to some extent. Precooling at -5 t: caused chilling injury. Considering Ùle com- prehensive effects of precooling temperatures on qualities of refrigerated and shelved plum fruits , -10 t: was su昭ested for precooling of plum fruit. Key words: precooling temperature; refrigeration; shelf life; quality; plum fruit 采后温度过高是果蔬品质快速下降的一个主要 现，尽早预冷可显著降低桃果实的腐烂和失重，且保