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中国农学通报

中国农学通报 ›› 2013, Vol. 29 ›› Issue (34): 192-196.doi: 10.11924/j.issn.1000-6850.2013-0949

• 林学 园艺 园林 • 上一篇    下一篇

热空气处理对‘白玉’枇杷品质及冷害的影响

周慧娟 叶正文 张雪英   

  • 收稿日期:2013-04-02 修回日期:2013-05-03 出版日期:2013-12-05 发布日期:2013-12-05
  • 基金资助:
    上海市青年基金

Effect of Hot-air Treatment on Quality and Chilling Injury

  • Received:2013-04-02 Revised:2013-05-03 Online:2013-12-05 Published:2013-12-05

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摘要： 为研究热空气处理对“白玉”枇杷贮藏品质及冷害的影响，本文以“白玉”枇杷为试材，探索了46℃热空气处理对蛋白组分含量变化的影响，并对各处理（6±1）℃冷藏期间果实冷害指数、可溶性固形物、可滴定酸、失重率、腐烂率和果实硬度进行测定。试验结果表明：冷藏及货架期间，46℃热空气处理果实可维持较高的可溶性蛋白和热稳定蛋白含量；抑制了冷藏期间果实可溶性固形物、可滴定酸含量的下降，保持了较高的果实硬度，显著降低了果实的腐烂率、失重率和冷害指数，其中以46℃热空气处理30min后冷藏效果最好。以上结果显示，果实蛋白组分含量的变化与果实采后冷藏过程中抗冷性有关，且热空气处理提高了果实的贮藏品质。

关键词: 本底值, 本底值

Abstract: Inorder to research the effect of hot-air treatment on quality and chilling injury of Loquat Fruits , Changes of chilling injury index, total soluble solids, titratable acidy contents, weight loss, bad fruit rate and firmness of Loquat Fruits were studied during storage at （6±1）℃, the relations between 46℃ hot-air treatment and protein constitution content were discussed during cold-storage and shelf-lifeas as well. The results showed that the fruits treated at 46℃ hot-air had maintained higher content of soluble and hot-stable protein, 46℃ hot-air treatment could decline total soluble solids, titratable acidy and rot rate, maintain higher firmness, weight loss and chilling injury index obviously， Loquat Fruits treated at 46℃ for 30min could receive good storage effect. All these proved that cold-resistance was close related to changes of protein constitution content and, hot-air treatment could also improve the storage quality of Loquat Fruits（eriobotrya japonica lindl.cv. Baiyu）.