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目的:研究缓慢降温和急速降温方式对不同采收成熟度鸭梨生理及抗冷性的影响。方法:用物理或化学方法测定鸭梨贮藏过程中呼吸强度、乙烯、硬度、可溶性固形物、还原糖、维生素C含量、果心和果实褐变指数等指标。结果:晚采收提高了果肉和果心的可溶性固形物、还原糖和维生素C含量,但采后呼吸强度和乙烯含量较高,代谢旺盛,使得果肉硬度、可溶性固形物、还原糖和维生素C含量下降较快,导致晚采果比早采果容易褐变。与缓慢降温比较,急速降温使得早采鸭梨呼吸乙烯代谢增强,上述相关指标下降较快,且果心部分各指标下降更快,褐变较早发生;缓慢降温使得晚采果褐变较为严重。结论:晚采鸭梨更容易发生衰老和褐变;急速降温加速了早采鸭梨果实代谢,降低了抗冷性,导致果心褐变。
Objective: To study the effects of slow cooling and rapid cooling on the physiological and chilling resistance of pear cultivated at different maturity. Methods: The indexes of respiratory intensity, ethylene, hardness, soluble solids, reducing sugar, vitamin C content, fruit center and fruit browning index during storage were determined by physical or chemical methods. Results: The late harvest improved the soluble solids, reducing sugars and vitamin C contents in pulp and fruit core, but the postharvest respiration intensity and ethylene content were higher and the metabolism was exuberant, which made the firmness, soluble solids, reducing sugar and vitamin C The content decreased rapidly, resulting in late picking fruit easier than the early fruit picking browning. Compared with the slow cooling, the rapid cooling makes early pear harvest ethylene metabolism increased, the above-mentioned indicators decreased rapidly, and the core part of the indicators decreased faster, browning occurred earlier; slow cooling makes the late-picking fruit browning is more serious . Conclusion: The late pear harvest is more prone to aging and browning; rapid cooling accelerated early pear fruit metabolism, reducing cold resistance, resulting in browning of fruit.