不同温度下桃贮藏效果及冷害症状的发生

本实验研究了不同温度 (8℃、 5℃、 2℃ )下 ,桃果大久保和明星的贮藏效果与冷害发生的情况。结果表明 :8℃下 ,桃果能正常后熟。大久保的贮藏期限只有 16天左右 ,明星为 19天左右 ;5℃下大久保贮至第 7天 ,明星第 10天 ,桃果肉组织即出现糠化 ,失去弹性。随着贮期延长 ,汁液减少 ,桃风味下降 ,可以判定桃果已受到低温伤害 ;2℃下 ,大久保第 7天 ,明星第 10天 ,桃风味开始变淡。随贮期延长 ,果实质地硬化而失去弹性。大久保贮至 2 5天 ,风味损失严重。

Study of Low-temperature Storage Effect and Chilling Injury in Peach

Storage effects and the relationship between some physiological and bio chemical variations and chilling injury in Peach (Dajiubao and Mingxing) at different temperature (8℃, 5℃and 2℃)were studied, The results indicated that at8℃ peach can normally post-ripe with normal flavor and rich fragrance, but higher temperature , quick physiological metabolism, shortened storage, life (Dajiubao 16 days, Mingxing19 days).The flesh tissue of peach got spongy and loss elasticity at 5℃ at the 7th and 10th day separatively.The juice and flavor of peach reduced as storage period prolonged, thus it is at 2℃ at the 7th and 10th day separatively.The texture became harden and lost elasticity after wards. The flavor seriously lost at the 25th day at 2℃,but the surface of peach didn't show distinct symptoms of chilling injury within 30 days.