采后热处理对枇杷果实冷藏期间品质的影响

以解放钟枇杷为材料,研究热水和热空气处理对枇杷冷藏(4℃)期间品质的影响。结果表明,38℃36h和48h热空气处理均能够延缓枇杷果实可溶性固形物和出汁率的下降,阻止木质素、硬度、细胞膜透性以及果心褐变指数的上升,显著抑制枇杷果实腐烂的发生,冷藏后枇杷保持较好的食用品质。2组处理相比38℃热空气处理48h的效果较好一点,但是该处理出现了轻微的热伤害。50℃10min、20min热水处理导致严重的热伤害,加剧了枇杷果实的腐烂,在冷藏14d后失去了商品价值,该热水处理不适合枇杷果实的采后保鲜。

Effect of postharvest heat treatment on the quality of loquat fruit in cold storage

The effects of pre-storage hot water and hot air treatments on the quality of loquat(Eriobotrya japonica Lindl.cv.Jiefangzhong) stored at 4 ℃ was investigated.The results showed that 38 ℃ 36 h and 48 h hot air treatments delayed the decrease of soluble solid content(SSC) and the extractable juice content,prevented the increase of lignin,firmness,membrane leakage and internal browning index,reduced the rot occurrence of loquat fruit,and maintained the eating quality.Comparing these two treatments,38 ℃ and 48 h was better than 38 ℃, 36 h,but 38 ℃ 48 h treatment caused slight heat damage to fruits.The 50 ℃ 10 min and 20 min hot water treatments led to serious heat damage,and accelerated the decay of loquat fruit,and the commercial value was lost after 14 day of cold storage.Such hot water treatment was not suitable for preserving the loquat fruit after harvest.