不同温度和外源乙烯处理对软肉梨后熟的作用效果研究

以早红考密斯、阿巴特和京白梨为试材,采用0.015 mm厚的PE包装袋包装,研究不同温度（20℃,26℃）及100μL·L-1浓度的乙烯熏蒸24 h（贮于20℃下）处理对果实乙烯释放量、呼吸强度及后熟品质的影响。结果表明,适当的低温可提高果实的乙烯释放量,降低呼吸强度,促进果实硬度的下降,20℃的贮藏温度条件可使该三种软肉梨果实后熟均匀一致,并保持较低的病果率和失重率。最佳食用期早红考密斯为贮藏6~8 d,阿巴特为9~12 d,京白梨为12~15 d,辅助以100μL·L-1浓度的乙烯处理可加快果实的后熟软化。

Effects of Different Temperatures and Exogenous Ethylene Treatment on Ripening of Soft Pear

In this study, we chose Red clapp＇s, Abate and Jingbai pear as experimental materials, packaging with the 0.015 mm thick PE bags, in order to investigate the effects of different temperatures（20 ℃ and 26 ℃）, exogenous ethylene treatment（the concentration was 100 μL·L-1and sealed for 24 h storage at 20 ℃） on ethylene production, respiratory intensity and ripening quality. The results show that, the moderate low temperature could enhance the ethylene production, reduce respiration intensity, and increase the drop speed of fruits hardness. The ripening of three kinds of soft pear fruit was uniform and the diseased fruit rate and weight loss rate were low when the storage temperature was 20 ℃. The best edible period of Red clapp＇s was storage for 6~8 d, Abate for 9~12 d, Jingbai for 12~15 d, auxiliary by 100 μL·L-1 concentration of ethylene treatment could accelerate the ripening of soft peer fruit.