ZHANG Fang,QIN Fei,QIN Ling,et al.Effects of Different After-ripening Temperatures on the After-ripening Quality of ‘Lanzhou Ruan′er Li’[J].Northern Horticulture,2024,(5):17-23.[doi:10.11937/bfyy.20233657]
不同后熟温度对“兰州软儿梨”后熟品质的影响
- Title:
- Effects of Different After-ripening Temperatures on the After-ripening Quality of ‘Lanzhou Ruan′er Li’
- 文章编号:
- 1001-0009(2024)05-0017-07
- Keywords:
- ‘Lanzhou Ruan′er Li’; ripening temperature; respiration intensity; ripening quality; texture; color difference value
- 分类号:
- S 661.2
- 文献标志码:
- A
- 摘要:
- 以“兰州软儿梨”为试材，采用单因素试验方法，研究了不同后熟温度条件对“兰州软儿梨”后熟过程中果实呼吸强度、乙烯释放量、质构及色差的影响，以期探明“兰州软儿梨”的后熟规律，并为其后熟过程的调控提供参考依据。结果表明：低温处理能延缓“兰州软儿梨”的后熟进程，而随着后熟温度增加，“兰州软儿梨”后熟进程加快。16 ℃处理下，“兰州软儿梨”果实的呼吸高峰出现在后熟第20天，而19、22、25 ℃处理下果实的呼吸高峰均出现在第12天；不同温度处理果实乙烯释放高峰期均为第12天，且随着后熟温度提高，果实乙烯释放量依次增加；不同后熟温度处理对“兰州软儿梨”果实质构有显著影响，果实硬度呈现“先迅速下降，后缓慢下降”的变化，且后熟温度越高，硬度下降越快；果实肉质的胶着性、咀嚼性变化呈现为16、19 ℃处理下缓慢下降，22、25 ℃处理下先迅速下降后缓慢下降；后熟处理温度对“兰州软儿梨”果皮色差影响明显。
- 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.
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备注/Memo
第一作者简介：张芳（1977-），女，本科，副研究员，现主要从事果蔬干燥机理及果蔬精深加工技术等研究工作。E-mail：513505089@qq.com.责任作者：胡生海（1972-），男，本科，副研究员，现主要从事果蔬干燥及农产品精深加工技术等研究工作。E-mail：27440672@qq.com.基金项目：兰州市科技局科技计划资助项目（2021-1-175）；甘肃省农业科学院重点研发计划资助项目（2023GAAS16）。收稿日期：2023-10-25