李子冷藏中间歇加温处理对果实低温伤害、呼吸及乙烯的影响

本试验研究了不同的间歇加温温度和加温时间对低温下贮藏的李子呼吸强度、乙烯释放量的影响，通过这些生理生化变化规律，结合货架期果肉褐变及腐烂的观察，对李子的冷害发生规律进行了探讨。结果表明：间歇加温可有效地降低呼吸、乙烯的产生，减轻或延缓了果实的低温冷害。但加温的温度不同对李子的腐烂影响不一致．３０℃加温虽可减轻冷害，但由于温度过高，软化、腐烂严重；而２０℃加温处理不但可减轻冷害，有利于品质保持，而且腐烂轻。因此，李子在低温下贮藏的最佳间歇加温处理为：每隔１５天，在２０℃中加温１～２天。

EFFECTS OF INTERMITTENT WARMING ON CHILLING INJURY,RESPIRATION AND ETHYLENE OF PLUM FRUITS DURING COLD STORAGE

The effects of intermittent warming on the respiratory rate and ethylene productions of plum fruits stored at cold temperature were studied in relationto duration and temperature of warming. Based on these physiological and biochemical variations and shelf observations of both internal browning and decay of the fruits.The patterns of chilling injury for plum fruits were searched.The results showed that intermittent warming treatment could considerably reduce the respiratory rate and ethylene production, alleviate or retard chilling injury.However,the effect of different temperature of warming on the decay of plum fruits was different.Intermittent warming treatment at 30℃ for 1 or 2 days could accelerate softening and decay.The treatmene at 20℃ for 1 or 2 days could reduce decay and maintain good quality.Therefore,the intermittent warming treatment at 20℃ for 1￣2 days after every 15 days is suggested for long-term storage of plum fruits at low temperature.