贮藏温度对黑宝石李生理及品质变化的影响

研究了不同贮藏温度对黑宝石李采后生理及品质变化的影响。结果表明．贮藏过程中黑宝石李果肉相对电导率和丙二醛含量呈不断增长的趋势；贮至一个月时，果实硬度和可滴定酸含量下降，可溶性固形物含量升高；（0±0．5）℃和（8±0．5）℃处理果皮、果肉无明显冷害症状，综合品质较好，出库后分别有10天与5天的货架期；（5±1）℃处理果实冷害较严重，果肉有水浸斑，口感有水煮（异酸）味，果实商品性下降。

Effect of Storage Temperature on Physiologies and Changes of Fruit Quality of Friar Plum During Post-harvest

Effect of the storage temperature on physiologies and changes of fruit quality of friar plum during storaging were studied in this paper. After 30 days of being storaged,the fruit firmness and the titratable acidity declined,the soluble solid content rised compared with before being storaged. The fruit of (0±0.5) ℃ and (8±0.5) ℃ had no obvious chilling injury,the shelf life could be up to 10 and 5 days after being storaged. The chilling injury of the plum was relatively severer at the temperature of (5±1) ℃,its pulp was translucency with the strange acid flavor as been poached.