不同贮藏温度对湘南梨果实品质和乙烯释放量的影响

以湘南梨为试材，对不同贮藏温度条件下的梨果实可溶性固形物含量、失重率、乙烯释放量进行了测定，结果表明低温贮藏可以减小果实可溶性固形物的变化幅度，降低果实失重率，降低果实及各部位的乙烯释放量，改善梨果贮藏保鲜效果，但不改变各指标在贮藏过程中的变化趋势；不同贮藏条件下乙烯生成和乙烯峰值出现的先后顺序均依次为果心、果肉、果皮，贮藏中后期果皮的乙烯释放量明显高于果肉和果心。

Effects of different storage temperatures on fruit quality and ethylene releasing volume of "Xiangnan" pear

Soluble solid content, mass loss ratio and ethylene releasing volume during fruit storage in pear ( Pyrus Pyriforlia Nakai cv Xiangnan) were analyzed The results showed that low temperature had some effects on fruit storage, which could reduce the content of fruit soluble solids variation, fruit mass loss and ethylene releasing volume; The peak of ethylene in fruit peel was the highest contrasted to the other parts, the formation time of ethylene releasing and peak occurring were different among tissues, in both temperature storages, fruit core was the first one, then the flesh, and the peel was the last