成熟度对‘红香酥’梨冷藏及货架期品质的影响

Effect of different harvest maturity on quality of ‘Hongxiangsu’ pear during cold storage and subsequent shelf life

中文关键词:  红香酥梨  成熟度  贮藏品质  耐贮性

英文关键词:‘Hongxiangsu’ pear  maturity  storage quality  storability

中文摘要:

      目的 比较不同采收成熟度‘红香酥’梨果实低温贮藏及货架期品质的差异。方法 基于吸光度差值(IAD)将‘红香酥’梨果实成熟度分为3个等级(低、中、高)。将果实置于(0±0.5) ℃条件下冷藏210、300 d 后在(20±1) ℃货架下放置7 d, 比较冷藏及常温货架条件下, 低(1.30~1.63)、中(0.98~1.30)、高成熟度(0.65~0.98)‘红香酥’梨果实的果皮色差(L值和ho)、硬度、可溶性固形物含量(soluble solids content, SSC)、可滴定酸(titratable acid, TA)含量、固酸比、感官分值、果心褐变指数指数和腐烂率。结果 随着贮藏期的延长, 各成熟度果实的硬度、可滴定酸含量、感官分值下降; 固酸比、果心褐变指数、腐烂率升高。低成熟度果实色度角(ho)降低, L值和SSC升高; 中成熟度果实ho、SSC降低; 高成熟度果实SSC降低。高成熟度果实SSC、固酸比(SSC/TA)、果心褐变指数显著高于中、低成熟度(P<0.05), 可滴定酸含量、果皮ho显著低于中、低成熟度(P<0.05)。3个成熟度果实硬度无显著差异(P>0.05), 低、中成熟度果实的果实果心褐变指数显著低于高成熟度果实(P<0.05), 但低、中成熟度果实间无差异(P>0.05)。至冷藏300 d后货架7 d时, 相比较高成熟度果实, 低、中成熟度果实果心褐变指数分别低19.83%、23.67%，固酸比低35.48%、30.62%, 中成熟度果实腐烂率显著低于低、高成熟度果实63.66%、57.14% (P<0.05), 但低、高成熟度间无差异(P>0.05)。结论 采摘成熟度对‘红香酥’梨贮藏效果的影响较大, 低成熟度果实适合中期贮藏, 中成熟度果实更适合长期贮藏, 高成熟度果实适合短期贮藏。

英文摘要:

      Objective To compare the difference in low-temperature storage and shelf life quality of 'Hongxiangsu' pears with different harvest maturities. Methods The ‘Hongxiangsu’ pear fruit were firstly divided into 3 grades of maturity (low, medium and high) based on the absorbance difference (IAD) value. The fruit was stored at (0±0.5) ℃ for 210 d and 300 d, and then put on shelf at (20±1) ℃ for 7 d. The peel color difference (L value and ho), firmness, soluble solids content (SSC), titratable acid (TA), solid acid ratio, sensory score, core browning index and decay rate of ‘Hongxiangsu’ pear fruits of low (1.30-1.63), medium (0.98-1.30) and high maturity (0.65-0.98) were compared under cold storage and ambient temperature shelf conditions. Results The firmness, titratable acid content and sensory score of different maturity fruit decreased with the prolongation of storage, while the solid acid ratio, core browning index and decay rate increased gradually. Peel ho low maturity fruit decreased, while the L value and SSC increased. Peel ho and SSC of medium maturity fruit displayed downward trend. The SSC of high maturity fruit appeared downward trend. The SSC, the solid acid ratio and core browning index of high maturity fruit were distinctly higher than those of low and medium maturity (P>0.05), but the TA content and peel ho were significantly lower than those of low and medium maturity (P<0.05). There was no significant difference in firmness among the 3 maturities fruit (P>0.05), the core browning index of high maturity was significantly higher than other maturity fruit, but there was no obviouse difference between low and medium maturity fruit (P>0.05). Until 300 d of cold storage and 7 d at shelf life, compared with high maturity, the core browning index reduced by 19.83% and 23.67% in low and medium maturity fruit, and the solid acid ratio reduced by 35.48% and 30.62% in low and medium maturity fruit. The decay rate of middle maturity fruit was significantly lower (P<0.05) than those of low and high maturity fruits by 63.66% and 57.14%, but there was no difference between low and high maturity fruit (P>0.05). Conclusion The harvest maturity is an important factor for the storage of ‘Hongxiangsu’ pear fruit. The fruit of low maturity is suitable for medium-term cold storage. The fruit with middle maturity is suitable for long-term cold storage, while the fruit with high maturity is suitable for short-term storage.