|Table of Contents|

Effects of Different After-ripening Temperatures on the After-ripening Quality of ‘Lanzhou Ruan′er Li’

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年5
Page:
17-23
Research Field:
Publishing date:

Info

Title:
Effects of Different After-ripening Temperatures on the After-ripening Quality of ‘Lanzhou Ruan′er Li’
Author(s):
ZHANG Fang1; 2; QIN Fei2; QIN Ling3; ZHANG Jihong1; LI Mingze1; HU Shenghai1
(1.Institute of Agricultural Product Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070;2.Gansu Weishuiyuan Pharmaceutical Technology Co.Ltd.,Dingxi,Gansu 748200;3.School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang,Hebei 050018)
Keywords:
‘Lanzhou Ruan′er Li’; ripening temperature; respiration intensity; ripening quality; texture; color difference value
PACS:
S 661.2
DOI:
10.11937/bfyy.20233657
Abstract:
Taking ‘Lanzhou Ruan′er Li’ as test material,the effects of different temperatures on the respiratory rate,ethylene release rate,texture and color difference of ‘Lanzhou Ruan′er Li’ during post-ripening were studied by single factor experiment,in order to find out the post-ripening law of ‘Lanzhou Ruan′er Li’ and provide reference for the regulation of post-ripening process.The results showed that low temperature treatment could delay the post-ripening process of ‘Lanzhou Ruan′er Li’,and with the increase of temperature,the post-ripening process of ‘Lanzhou Ruan′er Li’ was accelerated.The respiratory peak of ‘Lanzhou Ruan′er Li’ appeared on the 20th day at 16 ℃,while the respiratory peak appeared on the 12th day at 19 ℃,22 ℃ and 25 ℃.The peak of ethylene was all at the 12th day at 4 different temperatures,and with the increase of temperature,the ethylene release rate of fruits increased in turn.Different post-ripening temperatures had obvious effects on the fruit texture.The hardness had a tendency to rapid decrease first and then slow increase,and the higher the post-ripening temperature rise,the faster the hardness decrease.The changes of adhesiveness and chewiness of pear pulp showed a downward trend.The post-ripening temperature had obvious influence on the color of pear peel.

References:

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Last Update: 2024-03-28