不同贮藏温度对黑宝石李果实品质的影响

探讨不同低温(5.0℃、2.0℃、0℃和-0.7℃)贮藏对黑宝石李果实品质的影响.结果表明:不同温度处理对李果实品质的影响存在差异,贮藏至30 d时,5.0℃处理果实的硬度显著低于2.0 ℃、0 ℃和-0.7℃处理,后3个处理之间的差异不显著;此时5.0℃处理果实的腐烂率为4.17%,而2.0℃、0℃和-0.7℃处理果实的腐烂率均为0;然而在贮藏45 d至75 d时,2.0℃和0℃处理果实出现腐烂症状,两者间腐烂率的差异不显著,但均显著低于5.0℃处理,同期这两个处理的果实硬度也明显下降;-0.7℃处理果实在整个贮藏过程中未出现腐烂症状,且贮藏至75 d时仍保持果实较高的硬度和总糖含量;但4个低温处理对李果实TA含量的影响不显著.综合考虑不同贮藏温度对黑宝石李果实贮藏品质的影响,可将-0.7℃作为黑宝石李果实较适宜的贮藏温度.

Effects of Different Storage Temperatures on the Quality of Fraiar Plum Fruit

The quality of Fraiar plum fruit was studied at low temperatures(5.0℃,2.0℃,0℃ or-0.7℃).The results showed that there were significant differences in the quality of plum fruit under different temperature treatments.There were no significant differences in the firmness offruit at 2.0℃,0℃ or-0.7℃ for 30 d.However,compared with other treatments,the firmness of fruit at 5.0℃ was significantly lower.The rot rate of fruit at 5.0 ℃ was4.17%,while the rot svmptoms of fruit at 2.0 ℃,0℃ or-0.7℃ were 0.The rot symptoms of fruit at 2.0 ℃ or 0℃ for 45-75 d were no significant differences.but this two treatments were significantly lower than that at 5.0℃.Meanwhile,the fruit firm-ness at 2.0℃ or 0℃ decteased obviously.Plum fruit at-0.7℃ had no rot symptoms,and had high firmness and total sugar content.No significant differences were found at the titratabh acid content of plum fruit under these treatments-Taken together.these results suggest that-0.7℃ is the better storage temperature for Fraiar plum fruit.