采收期对砀山酥梨果实品质和黑皮病的影响

以渭南地区砀山酥梨为试材,分5个采收期,研究采收期对其生理和品质的影响,旨在确定砀山酥梨的最适宜采收期。结果表明,随着采收期的延迟,砀山酥梨可溶性固形物(TSS)质量分数增加,果肉硬度和可滴定酸(TA)质量分数下降,风味变好。在冷藏过程中,采收期Ⅳ的砀山酥梨能保持相对较高的硬度和TSS质量分数(12.19%),黑皮病发病率和腐烂率也是最低的,仅为13.89%和5%。采收期Ⅳ贮藏效果最好,商品性最高,为最合适的采收期。

Effects of Harvesting Stage on Fruit Quality and Superficial Scald of Dangshansu Pear in Weinan Area

The effects of harvesting period on physiological property and quality of Dangshan pears were studied to determine the most suitable harvesting period.These Dangshan pears in Weinan region were harvested from five different harvesting periods.Result indicated that with the delay of harvest,total soluble solid(TSS) mass fraction increased,the flesh firmness and titratable acid(TA) mass fraction decreased,the flavor became better.In the refrigeration process,the Dangshan pears at the harvesting stage Ⅳ maintained relatively higher hardness and TSS mass fraction was 12.19%,with the lowest superficial scald incidence and decay rate,only 13.89% and 5% respectively.In the most suitable harvesting period,Dangshan pears had the best storage effects and commodity.