| 王志华,王文辉,佟 伟,杭 博,杜艳民,贾晓辉.采收期对红香酥梨果实采后生理和常温贮藏品质的影响[J].中国南方果树,2015,44(6): |
| 采收期对红香酥梨果实采后生理和常温贮藏品质的影响 |
| Effects of Different Harvesting Time on Postharvest Physiology and Storage Quality at Room Temperature of ‘Hongxiangsu’ Pear |
| 投稿时间：2015-04-15 修订日期：2015-06-05 |
| DOI： |
| 中文关键词: 红香酥梨 采收期 呼吸强度 乙烯释放量 果皮颜色 品质 |
| 英文关键词:‘Hongxiangsu’ pear harvest date respiration intensity ethylene release rate peel color quality |
| 基金项目:公益性行业（农业）科研专项经费项目（201303075） |
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| 摘要点击次数: 2338 |
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| 中文摘要: |
| 以北京地区的‘红香酥梨’为试材，研究了3个采收期果实在20℃常温贮藏过程中呼吸强度、乙烯释放量、组织膜透性、果皮色泽、果肉硬度、可溶性固形物、可滴定酸、Vc含量以及果实腐烂等指标的变化规律。结果表明：随着采收期推迟，果实呼吸强度和乙烯释放量的峰值出现的时间提前；采收越晚，果肉和果心的相对电导率越高。9月1日（盛花期后138天）采收的果实，果肉硬度、TA和Vc含量保持较高，但单果重低，果面着色差，果皮的膜透性强；9月19日（盛花期后156天）采收的果实，SSC和固酸比高，果皮颜色亮（L值高）、着色好，但贮藏后期，果实Vc含量下降明显，腐烂率较高，贮藏时间短。9月10日（盛花期后147天）采收的果实（种子颜色3/4左右变褐、SSC为 11.04%、果肉硬度6.36kg/cm2），能保持果实相对较高的硬度、Vc含量和固酸比，口感较好，贮藏30天时，果实腐烂率相对较低，贮藏效果最好，商品性最高，可以作为红香酥梨长期贮藏最适宜的采收期。 |
| 英文摘要: |
| Using ‘Hongxiangsu’ pears as test materials to study the variation of respiratory intensity, ethylene release rate, membrane permeability, peel color, firmness, soluble solids, titratable acid, vitamin C and rot index of fruits collected at three harvesting time during storage at 20 ℃. The results showed that with delay of harvest time, the peak of respiratory intensity and ethylene release were advanced, and with the later harvest time, the relative conductivity of pulp and core were higher. The firmness, TA and Vc were high of fruits harvested on September 1st （138 days after full bloom）, while the weight of the fruits was low, the coloring of fruit surface was poor and the membrane permeability was high. Fruits harvested on September 19th （156 days after full bloom） had high SSC and tss-acid ratio, the peel color was bright （L was high）and coloring of fruit surface was good. However, the Vc content of the fruits decreased significantly, the decay rate was high and the storage time was short at the late of storage. Fruits harvested on September 10th （147 days after full bloom, almost three quarters of seeds browning, SSC 11.04%, firmness 6.36 kg/cm2）could maintain relatively high firmness, Vc content and tss-acid ratio, and the taste was great. Stored for 30 days, fruit rot rate was relatively low, and the storage effect was best. So September 10th （147 days after full bloom）could be used as the optimal harvest time of long time storage for ‘Hongxiangsu’ pears. |
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