不同品种枇杷果实采后低温贮藏品质研究

Research on postharvest quality in loquat fruit of different varieties during low temperature storage

中文关键词:  枇杷  品种  品质劣变  低温贮藏

英文关键词:loquat fruit  variety  quality deterioration  low temperature storage

中文摘要:

      目的 明确不同品种枇杷果实采后低温贮藏期间腐烂和品质变化的差异, 为枇杷果实贮运技术的开发提供理论依据。方法 研究了“洛阳青”、“宁海白”和“大红袍”3个品种枇杷果实5 ℃贮藏35 d期间失重率、腐烂指数、果皮和果肉颜色变化、可溶性固形物、维生素C、类胡萝卜素和总酚含量的变化。结果 “洛阳青”和“大红袍”枇杷果实采后可溶性固形物、维生素C含量和L值下降, 失重率和腐烂指数上升, 果实贮藏品质发生劣变。枇杷果实贮藏前期果皮和果肉b值升高, 类胡萝卜素和总酚含量增加。但随着贮藏时间的延长, 果实中类胡萝卜素和总酚含量逐渐下降。结论 与“宁海白”枇杷果实相比, “洛阳青”和“大红袍”枇杷果实采后5 ℃贮藏期间易发生腐烂, 品质劣变严重, 耐贮性低。

英文摘要:

      Objective To explore the difference in fruit quality changes between different loquat varieties during postharvest low temperature storage, and provide theoretical data for transport and storage technology of postharvest loquat. Methods The changes of fruit weight loss, fruit decay, peel and flesh color, total soluble solids, vitamin C, total carotenoids, and phenolics content of three loquat varieties stored at 5 ℃ for 35 days were analyzed. Results Fruit quality deteriorated as the total soluble solids, vitamin C, and L value decreased, and weight loss and decay incidence increased in ‘Luoyangqing’ and ‘Dahongpao’ loquat fruit. The b values of all fruit peel and flesh, total carotenoids and phenolics contents increased during the initial period of storage. With the prolongation of storage, total carotenoids and phenolics contents decreased significantly. Conclusion As compared to ‘Ninghaibai’ fruit, ‘Luoyangqing’ and ‘Dahongpao’ were more sensitive to low temperature storage and promoting fruit quality deterioration and decay incidence.