热空气处理对‘白玉’枇杷品质及冷害的影响

为研究热空气处理对“白玉”枇杷贮藏品质及冷害的影响，本文以“白玉”枇杷为试材，探索了46℃热空气处理对蛋白组分含量变化的影响，并对各处理（6±1）℃冷藏期间果实冷害指数、可溶性固形物、可滴定酸、失重率、腐烂率和果实硬度进行测定。试验结果表明：冷藏及货架期间，46℃热空气处理果实可维持较高的可溶性蛋白和热稳定蛋白含量；抑制了冷藏期间果实可溶性固形物、可滴定酸含量的下降，保持了较高的果实硬度，显著降低了果实的腐烂率、失重率和冷害指数，其中以46℃热空气处理30min后冷藏效果最好。以上结果显示，果实蛋白组分含量的变化与果实采后冷藏过程中抗冷性有关，且热空气处理提高了果实的贮藏品质。

Effect of Hot-air Treatment on Quality and Chilling Injury

In order to research the effect of hot-air treatment on quality and chilling injury of loquat fruits,changes of chilling injury index, total soluble solids, titratable acidy contents, weight loss, bad fruit rate and firmness of loquat fruits were studied during storage at （6±1）℃, the relations between 46℃ hot-air treatment and protein constitution content were discussed during cold-storage and shelf-lifeas as well. The results showed that the fruits treated at 46℃ hot-air had maintained higher content of soluble and hot-stable protein,46℃ hot-air treatment could decline total soluble solids, titratable acidy and rot rate, maintain higher firmness,weight loss and chilling injury index obviously. Loquat fruits treated at 46℃ for 30 min could receive good storage effect. All these proved that cold-resistance was close related to changes of protein constitution content and, hot-air treatment could also improve the storage quality of loquat fruits （Eriobotrya japonica lindl.cv.Baiyu）.