YANG Dan,WANG Qikai,ZHANG Xiaoqin.Effect of Different Storage Temperatures on the Quality and Postharvest Ripening of ‘Jin Yan’ Kiwifruit[J].Northern Horticulture,2016,40(02):126-129.[doi:10.11937/bfyy.201602033]
贮藏温度对采后“金艳”猕猴桃品质和后熟的影响
- Title:
- Effect of Different Storage Temperatures on the Quality and Postharvest Ripening of ‘Jin Yan’ Kiwifruit
- 文献标志码:
- A
- 摘要:
- 以“金艳”猕猴桃为试材，采用不同温度贮藏的方法，研究了温度对果实品质和呼吸强度的影响。结果表明：1℃贮藏可以很好的保持果实品质，呼吸强度峰值出现晚，保持了较高的果肉硬度；5℃和10℃贮藏能够促进果实的后熟，加速呼吸强度峰值的到来、果实硬度的下降和可溶性固形物含量的上升；但35℃贮藏的果实7 d后会失去商品价值，发生腐败；16℃贮藏果实后熟品质不佳。在整个贮藏过程中，果实干物质含量在上述温度条件下贮藏变化都不明显，但在一定范围内，干物质含量会随着温度的上升而有所增加。
- Abstract:
- Kiwifruit of ‘Jin Yan’ was used to study the effect of different storage temperatures on postharvest qualities and respiration rate changes of fruits.The results showed that kiwifruit stored at 1℃ had good qualities with a high flesh firmness during the storage process；it also delayed the respiration peak.Storage temperatures 5℃ and 10℃ accelerated the postharvest ripening，increased the respiration rate，reduced flesh firmness and fruit soluble solid content.At 35℃，rotten of fruits occurred on the 7th day.Fruits had poor taste after ripening at 16℃.In a certain range，the dry matter contents raised along with an increase in temperature.
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备注/Memo
第一作者简介：杨丹（1985-），女，四川蒲江人，硕士，研究方向为果蔬采后生理。E-mail：yangdan@joyvio.com. 基金项目：四川省农业科技创新产业链示范工程资助项目（2014NZ0031）。