贮藏温度对芙蓉李采后保鲜效果的影响

目的研究室温和低温贮藏对芙蓉李果实采后保鲜效果的影响,为芙蓉李果实采后贮藏保鲜技术提供理论基础依据。方法以室温为对照,测定采后贮藏期间各项理化指标变化来评价不同温度对芙蓉李果实采后保鲜效果的影响。结果低温贮藏可有效抑制芙蓉李果实采后贮藏期间腐烂率和失重率上升,延缓果实硬度下降、可滴定酸含量下降和丙二醛含量的积累。结论低温贮藏可提高芙蓉李采后保鲜效果。

The effects of storage temperature on the postharvest preservation of Furong plum

Objective To research the effects of storage temperature on postharvest preservation of Furong plum and to provide a theoretical basis for the postharvest storage and preservation technology of Furong plum. Methods Taking room temperature as a control, the changes of physical and chemical indexes during postharvest oily fruit storage were measured, and the effects of low temperature storage on the postharvest preservation of oily loquat fruit were evaluated. Results Compared with room temperature storage, low temperature storage can effectively inhibit the increase of rotten ratio and weight loss ratio of Furong plum, delay the decline of firmness, delay the decrease of titratable acid content and the accumulation of malondialdehyde content. Conclusion Low temperature storage is beneficial to the postharvest preservation of Furong plum.