低温贮藏对油㮈果实采后贮藏品质的影响

Effects of low temperature storage on the postharvest storage quality of “Younai” fruits

中文关键词:  油㮈  低温贮藏  贮藏品质

英文关键词:“Younai” fruits  low temperature storage  storage quality

中文摘要:

      目的 研究适宜低温贮藏对油?果实采后综合贮藏品质的影响。方法 以室温为对照, 测定采后贮藏期间各项理化指标变化, 评价低温贮藏对油?果实采后贮藏品质的影响。结果 与室温贮藏相比, (4±1) ℃低温贮藏能显著抑制果实采后腐烂率和质量损失率上升, 有效延缓贮藏中后期果实硬度下降和丙二醛含量积累; 可延缓果实贮藏后期可滴定酸、总糖和维生素C含量下降, 维持蔗糖含量。结论 低温贮藏可有效延缓油?果实采后贮藏品质劣变。

英文摘要:

      Objective To study the effects of suitable low temperature storage on postharvest comprehensive storage quality of “Younai” fruit. Methods Taking room temperature as a control, the changes of physical and chemical indexes during postharvest oily fruit storage were measured, and the effects of low temperature storage on postharvest storage quality of oily loquat fruit were evaluated. Results Compared with room temperature storage, low temperature storage at (4±1) ℃ could significantly inhibit the increase of postharvest rot rate and mass loss rate, effectively delayed the decline of fruit hardness and the accumulation of malondialdehyde in the middle and late storage period. It could delay the decline of titratable acid, total sugar and vitamin C in the late stage of fruit storage and maintain sucrose content. Conclusion Low temperature storage can effectively delay the deterioration of postharvest storage of “Younai” fruit.