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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (15): 100-102.

• 食品 营养 检测 安全 • 上一篇    下一篇

库尔勒香梨采后特征品质的研究

李学文 张辉 逄焕明   

  • 收稿日期:2009-06-25 修回日期:2010-01-25 出版日期:2010-08-05 发布日期:2010-08-05
  • 基金资助:

    国家科技支撑项目

Study on Characteristic Quality of Postharvest Fragrant Pears

  • Received:2009-06-25 Revised:2010-01-25 Online:2010-08-05 Published:2010-08-05

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摘要：

摘要：库尔勒香梨贮藏在0℃、5℃、10℃、15℃、20℃，相对湿度：90～95%的环境中，测定香梨在贮藏过程中果实硬度、可溶性固形物含量及果皮色泽的变化，采用数值的极差及变异系数，研究采后库尔勒香梨的特征品质。结果表明：香梨采后贮藏于不同温度下，其硬度随着果实的成熟均呈现下降趋势，低温贮藏对硬度的下降有明显的抑制作用；可溶性固形物在不同贮藏温度下降不明显，特别是低温贮藏；果品色泽在各贮藏温度下，随着贮藏时间的延长，成熟度增加，有显著的变化。比较香梨果实硬度、可溶性固形物、色差的在整个贮藏期间的变化差异，色差的数值变化最为明显,对香梨采后品质及衰老具有明显的指示作用，可作为评价香梨果实采后品质变化的特征指标及采后衰老的重要指标。

关键词: 水曲柳, 水曲柳, 根系, 叶片, 氮有效性, 生物量分配

Abstract:

Abstract: Fragrant pear (Pyrus sinkiangensis Yu) was stored at refrigeratory room with 0℃、5℃、10℃、15℃、20℃ ,relative humidity 90～95 % to determine the changes in firmness ,soluble solide content(SSC) and hue of fragrant pear fruit during storage. The characteristic quality of postharvest fruit was studied from the range and coefficient of variation of firmness ,SSC and hue. The results indicated that fruit firmness were decrease at ageing of postharvest fruit during storage period. Lower temperature (0℃) inhibited significantly the decline of firmness of fruit. Fruit SSC had a little decrease during storage especial at low storage temperature. Hue of pericarp had a bigger change with ripening of fruit. The hue was regarded as characteristic quality of postharvest pear fruit because the hue ranges were visible compared with that of firmness and SSC during storage.