1-MCP和CO2高透性保鲜袋气调包装对富士苹果贮藏品质的影响

以富士苹果为试材,研究1-MCP和CO2高透性保鲜袋气调包装（MAP）对富士苹果贮藏品质的影响。结果表明：1-MCP和CO2高透性保鲜袋气调包装均能有效抑制富士苹果贮藏过程中呼吸强度的增加,减缓果实硬度、SSC和TA含量的下降,抑制果实失重率的增加。其中,1-MCP结合CO2高透性保鲜袋气调包装处理效果更佳,更好地保持果实的品质。     

苹果采后包装的作用与技术要求

苹果因营养价值高被认为是"全方位的健康水果",国内需求量和产量呈逐年上升趋势,包装作为果品商品化生产中增值最高的一个环节,是提高苹果市场竞争力的重要手段。现从包装与苹果采后生理及品质的关系入手,提出了苹果采后贮藏、运输和销售过程中包装的技术要求,以期为提高苹果采后商品化处理水平、减少苹果采后损失、促进苹果产业发展提供理论和技术参考。     

冷库贮藏苹果谨防果实霉心病和苦痘病

正2015年是贮藏苹果病害发生最严重的一年,果农自存的苹果次果率平均在30%左右,给果农和果品贮藏商造成极大的经济损失。2015年秋季,烟台苹果获得丰收,但受收购价格和走货量偏低的影响,大多数的苹果入库贮存,给今年贮藏苹果的销售造成极大的压力。同时,2015年异常的天气,增加了果实病害发生率。冷库贮藏的苹果仍要谨防霉心病和苦痘病等病害的发生,以避免造成更大的经济损失。     

改良式通风库贮藏红香蕉苹果

利用改良式通风库将元帅系苹果(红香蕉)采用聚乙烯薄膜袋包装上架贮藏,贮存220天,好果率达92%以上,并保持良好的品质,为元帅系苹果的简易贮藏提供了新技术。     

喷钙及不同贮藏处理对‘金冠’苹果保鲜效果的影响

以‘金冠’苹果为试材,研究了喷施不同钙肥的苹果在聚乙烯保鲜膜包装(MAP)、果蜡涂膜、壳聚糖涂膜等不同贮藏条件下果实贮藏品质的变化。结果表明:‘金冠’苹果在不同贮藏方式下,随贮藏时间的延长,果实的腐烂、失重、硬度降低,可溶性固形物、可滴定酸含量的下降程度均有一定的延缓效果,同时抑制了维生素C的降解。适宜的贮藏处理对苹果果实具有良好的保鲜作用,其中1%浓度的壳聚糖处理效果最好。     

不同保鲜处理对“嘎啦”苹果常温贮藏效果的影响

本试验以"嘎啦"苹果为试材,采用1-MCP处理和保鲜膜袋包装进行常温贮藏试验。结果表明,经过1-MCP处理和保鲜膜袋包装的贮藏效果均好于对照,而且1-MCP处理在硬度、可溶性固形物含量、可滴定酸含量以及抑制乙烯释放等方面均好于保鲜膜袋包装。     

不同包装方式对1-MCP处理“富士”苹果保鲜效果的影响

以"富士"苹果为试材,研究了冷藏(0℃)条件下不同包装方式对1-MCP处理"富士"苹果采后贮藏品质的影响。结果表明:不同包装方式1-MCP都能降低贮藏期间果实的乙烯释放量和呼吸强度,能较好地保持果实硬度,保鲜效果均优于CK。且纸箱+内衬、衬内1-MCP熏蒸效果最好,纸箱+内衬、衬外1-MCP熏蒸和纸箱+内衬、衬内1-MCP熏蒸+外密闭2种包装方式效果次之。     

苹果贮藏期间主要病害及其防治

由于我国苹果产量在逐年增加,而鲜销和加工的比例较小,因此,在苹果果实采摘后大部分果实需要进行贮藏保存.在果实贮藏甚至生长期间,如果管理和预防措施不到位,就会导致一些病害的发生,造成果实腐烂和经济损失.现将苹果果实贮藏期间发生的主要病害及其防治方法介绍如下,以供参考.     

晚熟苹果的简易贮藏保鲜技术

晚熟苹果成熟一般在10月份以后．较耐贮藏,自然通风降温的简易贮藏法具有设备简单、容量大、用工少、成本低、损耗少、效益高等特点。但是贮藏不当容易发生病害、鼠害、冻害等,造成经济损失。现介绍几种实用的苹果简易贮藏法。     

苹果窑洞贮藏库

优质的新鲜水果,是人们日常生活的重要食品之一。在我国北方苹果产区,苹果的采收多集中在八、九、十三个月,为了使丰收的果品尽可能地降低损耗,周年供应国内外市场,除了正确地做好果品采收、分级、包装和运输工作外,在大力发展果树生产的同时,还必须十分重视发展果品的产地贮藏。利用窑窖贮藏水果,是我目古老的贮藏     

Ca storage and hypobaric storage of white peach ‘Okubo’

White peach ‘Okubo’ fruits were stored for 3 weeks at 1°C in cold storage, controlled atmosphere (CA) storage (3% CO₂ + 3% O₂ and 0% CO₂ + 3% O₂) and hypobaric storage ($\text{1}\text{7}\text{and}\text{6}\text{7}\text{atm}\text{.}$) After removal from storage, fruits were ripened at 20°C. In cold-stored fruits, low temperature injuries (flesh browning, mealy breakdown and abnormal peeling) developed. When O₂ was maintained at 3% without CO₂, the ripening rate after storage was faster than that of fruits which had been held at 20°C directly, and low temperature injuries were not controlled. Under the atmospheric conditions of 3% O₂ and 3% CO₂, ripening rate after storage was not different from that of directly ripened fruits, and injuries were almost completely controlled. In the fruits kept in hypobaric storage of $\text{1}\text{7}\text{atm}\text{.}$, the ripening rate after storage was slower than that of fruits stored in air at 1 atm. (cold storage). Mealy breakdown was reduced, but no effect was found on the flesh browning nor on the abnormal peeling. No significant differences were found between hypobaric-stored fruits of $\text{6}\text{7}\text{atm}\text{.}$ and cold-stored ones.     

板栗的防腐贮藏

板粟收获后用一定浓度的化学防腐剂处理，或用一定剂量的Ｃｏγ─射线辐射处理，可以明显地抑制板栗的霉烂，降低贮藏损失。     

Controlled-atmosphere storage of kiwifruit. I. Effect on fruit firmness and storage life

The effect of atmospheres containing high CO₂ and low O₂ on the firmness of kiwifruit (Actinidia chinensis Planch.) during cool storage at 0°C has been studied. Atmospheres containing above 4% CO₂ with 15–20%O₂ caused a retardation in the softening of kiwifruit. This effect increased as the CO₂ content of the atmosphere increased from 4 to 10%, but additional CO₂ above 10% had no further effect on fruit firmness. Low O₂ (2–3%) with 3–5% CO₂ further delayed the rate of kiwifruit softening and increased storage life up to 3–4 months beyond normal air-storage life. Although controlled-atmosphere storage increases storage life of kiwifruit, the magnitude of the effect was found to vary from year to year. Contamination of the storage atmosphere by as little as 0.1 μl^?1 ethylene severely reduced the effectiveness of controlled-atmosphere storage in maintaining kiwifruit firmness, even at 0°C.     

Short-term storage of Discovery apples

Summary

The effects of store temperature and atmosphere, picking date and ethephon application on the quality of the early apple cv Discovery after storage for up to 42–44 days were investigated. Quality deterioration during storage was retarded by the use of low O₂ or high CO₂ atmospheres and low temperatures. Quality declined with advancing maturity, and pre-harvest ethephon application markedly increased flesh breakdown post-storage, particularly in later-picked fruit.     

Long-term storage of yam pollen

During 1978–1979, viability of mixed hand-collected pollen from 6–10 genotypes of white yam (Dioscorea rotundata Poir.), stored under various combinations of relative humidity (Rh) and temperature, as well as the relation of pollen germination in vitro with fruit set were investigated.Yam pollen stored at 0% RH, ?5°C, remained highly viable for over one year (from one flowering-season to the next). Fluctuations in storage conditions accelerated loss of pollen viability. Pollen germination in vitro was not significantly correlated with the degree of fruit set, and pollen samples with low percent germination did give satisfactory fruit set.     

Papaya pollen viability and storage

Papaya pollen viability, tube growth and storage were studied. Pollen germination on a drop of modified Brewbaker medium at 22–26°C closely reflected in vivo germination. Two vital stains gave pollen viability estimates that correlated closely with pollen germination percentage. The time from pollination to first ovule penetration was 25 h at 28°C, no in vitro pollen germination was observed at 5°C and at 40°C pollen tube growth was retarded. High relative humidity (70–80%) hastened the process compared with low relative humidity (30–40%).

Pollen could be stored successfully for 6 months when kept at − 18°C in a deep-freezer. Storage of pollen for the winter months, during which no or very little viable pollen is formed in the coastal area of Israel, seems a practical means to ensure adequate fruit set.     

Effect of different temperatures on the storage of papaya fruits and respirational activity during storage

Mature papaya fruits were stored at 10 and 15°C to study the effect of these temperatures on the storage and of respirational activity during storage. Percentage weight loss of fruits increased with prolonged storage period, and the increase was greater in fruits stored at 15 than at 10°C. The decay percentage was greater at the higher temperature than at the lower temperature. Total soluble solids showed a slight and gradual increase upto the end of the storage period. The high storage temperature accelerated colour development in the peel and total chlorophyll diminished. There was an increase in total carotenoids in both the peel and the pulp as the storage period increased, and the rate of increase was greater at the higher temperature.The respiration rate was relatively low at the beginning of ripening and tended to level off until the 11th and 12th day of storage, which were followed by a striking increase until it reached its maximum rate at the over ripe stage.     

Preventing cold storage disorders in nectarines

A storage experiment was aimed at preventing low temperature storage disorders in nectarine fruits, of cvs July Red and Autumn Grand. Fruit was either cooled immediately after harvest or kept at 20°C for 48 h, before transfer to controlled atmosphere (CA) conditions at 0°C. Combinations of 0, 10, 15 and 20% C02 with 8 and 16% 02 were assayed. The fruit was evaluated following cold storage, 31 days after harvest, and after four and eight days under ‘shelf conditions’ (ripening at 15-18 °C). Warming of the fruit at 20°C before cold storage prevented woolliness in the absence of elevated C02 levels but did not affect internal browning and increased reddish discoloration; further, it enhanced water loss and ripening, increasing fruit softening markedly. Conversely, high C02 delayed fruit ripening in CA storage, keeping the fruit firmer, and preventing the development of woolliness, internal browning and reddish discoloration during ripening, the best results being mostly obtained with 20% C02. 02 levels assayed did not show clear effects, but decreased 02 concentration in absence of high C02 showed some benefit in ‘July Red’. No deleterious effect of C02 concentrations even as high as 20% could be detected. Thus, even though high C02 in CA conditions showed promise for controlling disorders and preventing over-ripening, further work is needed on other cultivars, and lower 02 concentrations should be investigated before making a general recommendation.     

葡萄保鲜技术研究进展

综述了近年来葡萄贮藏的主要技术现状和研究状况,包括冷藏、气调贮藏、保鲜剂应用、臭氧处理等方面,提出了葡萄贮藏保鲜技术的研究方向。     

Subatmospheric pressure storage of mango fruits

Ripening of mango fruit is markedly delayed when the pressure in the storage chamber is reduced below 100 mm Hg, and fruit storage life is thus prolonged. The prolongation of storage life is inversely related to the pressure; control fruit stored at 760 mm Hg started to ripen after 16 days in storage at 13°C, while fruit stored at 100 and 75 mm Hg after 25 and 35 days, respectively. Fruit stored at 50 mm Hg remained unripe for 35 days. No effect on ripening was recorded at pressures above 250 mm Hg, while at pressures below 50 mm Hg the fruit desiccated. All fruits stored at subatmospheric pressure ripened 3–4 days after transfer to shelf life at 25°C. However, green mango fruits of the colored cultivars like ‘Haden’ and ‘Maya’, stored at subatmospheric pressure for a prolonged period, did not develop the proper red or orange color during shelf-life, but turned pale yellow instead. Treatment with ethylene upon removal from storage slightly improved color development in these fruits.