| 王志华,姜云斌,王文辉,杭博,姜修成,杜艳民,佟伟,贾晓辉.急速降温对砀山酥梨冷藏和模拟货架期采后生理和保鲜效果的影响[J].中国南方果树,2015,44(3): |
| 急速降温对砀山酥梨冷藏和模拟货架期采后生理和保鲜效果的影响 |
| Effects of Rapid Cooling on Postharvest Physiology and Preservation of ‘Dangshansu’ Pear during Cold Storage and Simulant Shelf-life Period |
| 投稿时间：2014-07-03 修订日期：2014-10-22 |
| DOI： |
| 中文关键词: 砀山酥梨 急速降温 缓慢降温 贮藏品质 褐变 |
| 英文关键词:‘Dangshansu’ pear rapid cooling gradual cooling storage quality browning |
| 基金项目:公益性行业（农业）科研专项经费项目（201303075）；国家现代农业产业技术体系（CARS-29-19） |
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| 中文摘要: |
| 研究了采后急速降温和缓慢降温对冷藏和模拟货架期砀山酥梨果实呼吸强度、乙烯释放量、虎皮病指数和果心褐变指数以及果皮色泽和果实内在品质（硬度、SSC和TA）等指标的影响。结果表明：砀山酥梨果实贮藏210d，20℃模拟货架9d，与缓慢降温处理相比，急速降温处理既能明显降低果实虎皮病和果心褐变的发病程度，又能降低果实腐烂率和果柄干枯褐变程度，而且还保持了果实较高的SSC。急速降温处理还能降低模拟货架9d期间果实呼吸强度和乙烯释放量，从而延缓果实的衰老，但对贮藏及货架期间果皮颜色的亮度（L值）和TA影响不大。结果表明，急速降温不会加重酥梨果实虎皮病和果心褐变的发生，在实际应用中可将酥梨的缓慢降温贮藏改为急速降温贮藏，如果长期（210d左右）贮藏，建议货架时间低于9d。 |
| 英文摘要: |
| Treatments of rapid and gradual cooling were applied to ‘Dangshansu’ pear during cold storage and simulant shelf-life period. Effects of these on the respiration intensity, ethylene production, superficial scald index, core browning index, peel color, firmness, soluble solids content（SSC）and TA of ‘Dangshansu’pear fruit were investigated in this paper. The results showed that compared with gradual cooling, rapid cooling could reduce the incidence of superficial scald and core browning, decreased the rotting rate and the browning of carpopodium, and maintained the higher soluble solids content. Rapid cooling could delay the senescence of fruits during the stimulant shelf-life period through reducing the respiration intensity and ethylene production, while it had slight impacts on L and TA. The results also showed that rapid cooling would not aggravate the occurrence of superficial scald and core browning. Therefore, gradual cooling could be replaced by the rapid way in practical use, and the suggested shelf-life is less than 9d in long term storage（210d）. |
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