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以“金艳”猕猴桃为试材,采用不同温度贮藏的方法,研究了温度对果实品质和呼吸强度的影响。结果表明:1℃贮藏可以很好的保持果实品质,呼吸强度峰值出现晚,保持了较高的果肉硬度;5℃和10℃贮藏能够促进果实的后熟,加速呼吸强度峰值的到来、果实硬度的下降和可溶性固形物含量的上升;但35℃贮藏的果实7d后会失去商品价值,发生腐败;16℃贮藏果实后熟品质不佳。在整个贮藏过程中,果实干物质含量在上述温度条件下贮藏变化都不明显,但在一定范围内,干物质含量会随着温度的上升而有所增加。
The effects of temperature on fruit quality and respiratory intensity were studied using “Jinyan” Kiwifruit as test material and storage method at different temperatures. The results showed that the storage of fruits at 1 ℃ could maintain the fruit quality well, the peak of respiration intensity appeared later and maintained a higher firmness of flesh. Storage at 5 ℃ and 10 ℃ accelerated the ripening of fruits and accelerated the peak of respiration intensity. And the content of soluble solids increased. However, the fruits stored at 35 ℃ lost their value after 7 days, causing spoilage. The quality of stored fruits at 16 ℃ was poor after ripening. During the whole storage period, the dry matter content of fruits did not change significantly under the above temperature conditions, but within a certain range, the dry matter content increased with the increase of temperature.