不同采收成熟度对‘青脆李’常温贮藏品质的影响

‘青脆李’是四川、重庆、贵州和陕西主栽的李品种之一，其果实清脆爽口，酸甜适度，深受消费者喜爱。然而，脆李果实，软化速度快，货架期短，严重制约着脆李产业的发展。本文研究不同成熟度‘青脆李’其采摘品质及常温贮藏期间主要指标的变化，确定其最佳采收期，为‘青脆李’的贮藏、保鲜和加工提供理论和实践参考。研究表明: 七分熟果实与八分熟、九分熟和十分熟果实相比，可溶性固形物（TSS）含量和单果重最低、硬度和可滴定酸（TA）含量最高，叶绿素含量高，果实翠绿，常温贮藏期间能维持较高的硬度;九分熟和十分熟果实TSS含量和单果重最高，硬度和TA含量最低，叶绿素含量高，类胡萝卜素含量低，果实已不再呈现翠绿色，贮藏期间果实软化速度快;八分熟果实TSS 和TA含量与成熟果实接近，果实颜色翠绿，贮藏后期仍能维持较高的硬度和较好的风味;八分熟‘青脆李’果实为贮藏最佳采收成熟度。

Effects of Different Harvesting Maturities on Storage Quality of ‘Qingcui Plum’ at Room Temperature

‘Qingcui Plum’ is one of the main varieties of plum cultivated in Sichuan, Chongqing, Guizhou and Shaanxi, and its fruit is crisp and refreshing, deeply loved by consumers. However,‘Qingcui Plum’ belongs to the category of climacteric fruits, characterized by rapid softening and short shelf life, which significantly hampers the development of‘Qingcui Plum’ industry. Therefore, this study took‘Qingcui Plum’ at different maturities as test material to investigate its picking quality and the changes in main quality indexes during room temperature storage, and determine the optimal harvest time, providing theoretical and practical reference for storage and processing of‘Qingcui Plum’. The results showed that compared with the 80% maturity fruits,those at 70% maturity exhibited the lowest soluble solid (TSS) content and single fruit weight, highest hardness and titratable acid (TA) content, higher chlorophyll content, maintaining green color and higher hardness during room temperature storage. Fruits at 90% and 100% maturity had the highest TSS content and single fruit weight, lowest hardness and TA contents, high chlorophyll content, low carotenoid content, loss of bright green color, and rapid softening during storage. Fruits at 80% maturity displayed TSS and TA contents similar to mature fruits, maintaining green color, and retaining higher hardness and better flavor during late storage. It was concluded that the optimal harvest maturity of ''Qingcui Plum'' is at 80% maturity.