不同低温贮藏对砀山酥梨货架期组织褐变和品质的影响精选.docVIP

园艺学报，（）：– 2014411223932401 http: // www. ahs. ac. cn Acta Horticulturae Sinica E-mail: yuanyixuebao@126.com 收稿日期：2014–07–15；修回日期：2014–10–24 基金项目：公益性行业（农业）科研专项经费项目（201303075）；国家现代农业产业技术体系建设专项资金项目（CARS-29-19） 不同低温贮藏对砀山酥梨货架期组织褐变和品 质的影响 王志华，姜云斌，王文辉*，杭 博，杜艳民，佟 伟，贾晓辉 （中国农业科学院果树研究所，辽宁兴城 125100） 摘 要：以山西太谷和临猗地区的砀山酥梨果实为材料，研究了–1、0、1.5和5 ℃低温对贮藏后 20 ℃货架期砀山酥梨虎皮病、果心褐变以及果实品质的影响。结果表明：砀山酥梨虎皮病主要出现在低 温贮藏后期（200 d以后）出库的货架期果实上，而且贮藏温度越低，货架期间虎皮病越严重。在–1和 5 ℃贮藏条件下砀山酥梨的果心褐变指数明显高于0和1.5 ℃。0和1.5 ℃能较好保持果实的硬度和可溶 性固形物含量，保持果实较好的口感和风味；5 ℃果实硬度最低，腐烂率最高；–1 ℃虽然可以降低果实 的腐烂率，但贮藏后期果实硬度和可溶性固形物含量下降，果实风味异常。山西太谷和临猗两个地区生 产的砀山酥梨在不同低温条件下品质变化规律基本一致。研究结果表明，酥梨中长期贮藏温度以0 ~ 1.5 ℃ 为宜，中短期贮藏（120 d之内）可采用1.5 ~ 5 ℃。 关键词：梨；贮藏；低温；货架期；虎皮病；果心褐变；品质 中图分类号：S 661.2 文献标志码：A 文章编号：0513-353X（2014）12-2393-09 Effects of Different Low Storage Temperatures on Tissue Browning and Quality of‘Dangshan Suli’Pears During Shelf-life WANG Zhi-hua，JIANG Yun-bin，WANG Wen-hui*，HANG Bo，DU Yan-min，TONG Wei，and JIA Xiao-hui （ Institute of Pomology ， Chinese Academy of Agricultural Sciences ， Xingcheng ， Liaoning 125100， China ） Abstract：The effects of cold storage temperature（–1，0，1.5 and 5 ℃）on superficial scald，core browning and fruit quality of‘Dangshan Suli’pears（shelf-life at 20 ℃）harvested from Taigu and Linyi districts in Shanxi Province were investigated. The results showed that the superficial scald was mainly detected during shelf-life at 20 ℃ after 200 days cold storage，and the lower the storage temperature，the worse the superficial scald disease. The core browning index of fruit stored at–1 ℃ and 5 ℃ was obviously higher than that at 0 ℃ and 1.5 ℃. The fruit firmness and soluble solids content（SSC）kept well when stored at 0 ℃ and 1.5 ℃，as well as the taste and flavor. For the fruit stored at 5 ℃，the fruit firmness was the lowest and the decay rate was the highest. While for that stored at–1 ℃，the fruit