论文部分内容阅读
以山西太谷和临猗地区的砀山酥梨果实为材料,研究了-1.0、0、1.5和5.0℃低温对贮藏后20℃货架期砀山酥梨虎皮病、果心褐变以及果实品质的影响。结果表明,砀山酥梨虎皮病主要出现在低温贮藏后期出库的货架期果实上,而且贮藏温度越低,货架期间虎皮病越严重。在-1.0和5.0℃贮藏条件下砀山酥梨的果心褐变指数明显高于0和1.5℃。0和1.5℃能较好保持果实的硬度和可溶性固形物含量,保持果实较好的口感和风味;5.0℃果实硬度最低,腐
The effects of low temperature of -1.0, 0, 1.5 and 5.0 ℃ on the skin lesions, fruit browning and fruiting of Dangshansu pear during storage at 20 ℃ were studied using the fruit of Dangshan Suli pear in Taigu and Linqu of Shanxi Province. influences. The results showed that Dangshansu pear tiger skin disease mainly appeared in shelf-life of low-temperature storage, and the lower the storage temperature, the more severe the skin-scald during the shelf life. Under the storage conditions of -1.0 and 5.0 ℃, the fruit browning index of Dangshan Pear was obviously higher than 0 and 1.5 ℃. 0 and 1.5 ℃ can better maintain the hardness and soluble solids content of fruit to maintain a good taste and flavor of fruit; 5.0 ℃ lowest fruit hardness, rot