临猗梨枣在冷藏与常温环境中果实品质变化的观察

对冷藏临猗梨枣果实外观形态观察表明，低温显著抑制果实水分蒸发和果面转红速度，保持了果实外观的鲜美状态。对内含物质含量测定表明，冷藏前期果实的可溶性固形物、有机酸、乙醇和蛋白质含量变化基本上与常温裸放果实差异不大，维生素Ｃ含量略高于常温裸放果实。只要果实保持鲜嫩状态，可溶性固形物、有机酸、维生素Ｃ和蛋白质含量均保持较高含量水平，乙醇保持较低含量水平。从常温裸放果实测定看出，一旦果实变质软烂，维生素Ｃ含量即急剧下降，乙醇含量大幅度增加。

Effect of Cold Storage on Morphology and the Changes of Internal Substances in Lizao Jujube Variety

According to the observation on the fruit morphological characters of Lizao jujube variety, cold storage inhibited significantly fruit transpiration and red color change ratio, and could keep its freshness very well. The resuhs of its internal substances analysis showed that the soluble solids, organic acids, alcohol and protein content did not change significantly comparing with the fruit stored in room temperature during the early storage period; while the Vc content in cold storage was higher than that in room temperature. It could maintain high content of soluble solids, organic acids, Vc and protein, low con- tent of alcohol in fresh-keeping fruit. When the flesh became soft in room temperature, the Vc content fell significantly and the alcohol content increased rapidly.