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鸭梨果实采后在20±1℃常温下具有典型的呼吸跃变过程,跃变峰过后,果实硬度有所下降,可溶性固形物及可滴定酸含量在常温下23天无显著变化。 采用缓慢降温(12→0℃)结合 7-10%O_2+0%CO_2进行气调贮藏,可以显著减少鸭梨果实晚期黑心病的发生率,经213天贮藏后,7%O_2+0%CO_2,10%O_2+0%CO_2和空气对照果的果心褐变指数分别为0.075,0.075和0.192;与对照相比,气调处理可以维持较高的果肉硬度和可滴定酸含量,减少失重率,延长货架寿命,对可溶性固形物无显著影响。7%O_2+0%CO_2处理优于10%O_2+0%CO_2处理。
After harvesting, the pear fruit had a typical respiratory transition at normal temperature of 20 ± 1 ℃. After the transition peak, the hardness of fruit decreased. The content of soluble solids and titratable acid had no significant change at room temperature for 23 days. Atmospheric storage with slow cooling (12 → 0 ℃) combined with 7-10% O 2 + 0% CO 2 could significantly reduce the incidence of late black heart disease in pear fruits. After 213 days of storage, 7% O 2 + 0% CO 2 , 10% O_2 + 0% CO_2 and air control were 0.075,0.075 and 0.192, respectively. Compared with the control, air-conditioned treatment could maintain high firmness and titratable acid content and reduce weight loss rate , Extend shelf life, no significant effect on soluble solids. 7% O2 + 0% CO2 was better than 10% O2 + 0% CO2.