番石榴最适贮藏温度的筛选研究

【作者】 张艳； 王则金； 黄莹；

【机构】 福建农林大学食品科学学院； 福建省农副产品保鲜技术开发基地；

【摘要】 本文通过对4℃、6℃、8℃、10℃条件下贮藏的番石榴硬度、呼吸强度、可溶性固形物含量、可滴定酸含量、可溶性糖含量、失重率、好果率随时间变化的对比。对番石榴的最适贮藏温度进行筛选。实验结果表明低温可以抑制番石榴采后的生理代谢,从而良好的维持其贮藏品质。而过低的温度会导致番石榴发生冷害现象,从而影响其贮藏品质。6℃贮藏的番石榴贮藏品质要好于其他组,且不发生冷害现象。故6℃是番石榴的最适贮藏温度。更多还原

【Abstract】 In this paper,the changes of hardness,respiration intensity,soluble solid content,titratable acid content,soluble sugar content,weight loss rate,good fruit rate with storage time at 4℃,6℃,8℃ and 10℃.The optimal storage temperature of guava was screened.The experimental results show that low temperature can inhibit the physiological metabolism of guava after harvest to maintain its good storage quality.The low temperature would lead to chilling injury of guava,thus affecting its storage quality.The quality of guava stored at 6 ℃ was better than that of other groups,and chilling injury did not occur.Therefore,6 ℃ is the optimum storage temperature of guava.更多还原