【摘要】 金冠苹果采用38℃,72h或96h热空气处理,可降低0℃贮藏中果实的呼吸强度和乙烯释放量,延缓非溶性果胶的降解,维持较高的硬度、脆度,同时也会加速果皮的褪绿变黄和固酸比的上升,尤其是38℃96h处理的作用效果更为明显,显著提高了货架期后(20℃7d)苹果的质地品质和可接受程度,延缓衰老。苹果分别接种扩展青霉、灰葡萄孢霉,0℃和20℃条件下其病害发生率和腐烂均很严重,采用38℃96h热空气处理可以完全控制病害的发生,避免腐烂。可见,热空气处理一方面能延缓金冠苹果的后熟衰老,另一方面还能控制贮期病害的发生。更多还原

【Abstract】 Golden Delicious apples were treated with hot air for 72 h or 96 h at 38℃, and then stored at 0℃ for 16 weeks. Upon removal from cold storage, fruit were kept for 7 days at 20℃ (shelf life). Compared with the untreated apples, the treatment could decrease the fruit respiration rate and ethylene production, maintain more non-water soluble pectin content and firmness. At the same time, the background color of the fruit skin showed more yellow, and the SSC/TA rate higher. Especially the treatments with 96 h maintained the best texture quality and improved the acceptability. The decay incidence were very severe for unheated apple inoculated with Penicillium expansum and Botrytis cinerea stored at 0℃ or 20℃. Heating apple fruit inoculated with fungi for 96 h at 38℃ completely inhibited decay development. From above we can see that heat treatment could reduce the progress of ripeness, and control the disease during the storage.更多还原