QI Xiu-dong,WEI Jian-mei.Effect of Different Storage Temperatures on Postharvest Physiology and Shelf Life of Jingbai Pear Fruit[J].Northern Horticulture,2014,38(23):117-120.
贮藏温度对京白梨果实后熟生理和货架期的影响
- Title:
- Effect of Different Storage Temperatures on Postharvest Physiology and Shelf Life of Jingbai Pear Fruit
- 文章编号:
- 1001-0009(2014)23-0117-04
- 分类号:
- S 661.2
- 文献标志码:
- A
- 摘要:
- 以京白梨果实为试材，研究了4种不同贮藏温度下京白梨果实后熟过程中的生理变化情况，以探讨环境温度对果实后熟进程的影响。结果表明：0℃下京白梨果实不能完成后熟；6℃下果实能够正常后熟，货架期可延长1个月以上，但后熟品质差；12℃和20℃下的京白梨果实正常后熟，表现出其特有的风味，12℃下后熟启动比20℃延迟3 d左右，果实货架期延长6～9 d。
- Abstract:
- Taking Jingbai pear as material，the physiological change of Jingbai pear fruit under different storage temperatures during fruit ripening were studied，in order to study the effects of storage temperatures on postharvest physiology and shelf life.The results showed that ripening processes were not completed at 0℃.The fruits cloud complete ripening at 6℃，shelf life of the fruits prolong for a month than the other treatments，but the fruit quality became poor.The fruits showed normal ripening process and had the special flavor quality at 12℃ and 20℃,the starting of ripening at 12℃ delay three days than at 20℃，the shelf life at 12℃ prolonged about six to nine days.
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备注/Memo
第一作者简介：齐秀东（1970-），男，河北昌黎人，硕士，副研究员，现主要从事果实发育生理与贮藏保鲜技术等研究工作。Email：pxbqxd@126.com.