【摘要】 以木洞杨梅为试材,研究了不同的贮藏温度对木洞杨梅贮藏效果和生理变化的影响。设置不同的贮藏温度(0±0.5)℃、(2±0.5)℃、(5±0.5)℃和(24～28)℃,测定果实贮藏期间的呼吸强度、相对电导率、丙二醛(MDA)、可溶性固形物(TSS)、可滴定酸(TA)及Vc等各项生理生化和品质指标。结果表明:(2±0.5)℃贮藏与(0±0.5)℃、(5±0.5)℃和24～28℃相比,能较好保持木洞杨梅果实TSS和TA的含量,明显抑制果实贮藏过程中呼吸强度的增加,延缓果实膜脂过氧化的发生,表现出较好的贮藏效果。木洞杨梅较适宜的贮藏温度为(2±0.5)℃。更多还原

【Abstract】 Take Mudong Red Bayberry as the test material and study the effects on storage quality and physiological changes of Mudong Red Bayberry at different storage temperatures. Set different temperatures,(0±0.5) ℃、(2±0.5) ℃、(5±0.5) ℃ and 24-28℃,to determine the indexes of Physiology and biochemistry as well as quality,such as respiratory intensity,relative conductivity,malonaldehyde( MDA) ,total soluble solids(TSS) ,titratable acid(TA) ,Vitamin C and so on. The results indicate that compared with(0±0.5) ℃、(5±0.5) ℃ and(24～28) ℃,the storage temperature at(2±0.5) ℃ can maintain higher content of total soluble solids and titratable acid,inhibit the respiratory intensity and postpone the process of membrane lipid peroxidizing. With a good performance,the temperature at(2±0.5) ℃is proved to be the optimal storage temperature for Mudong Red Bayberry.更多还原