不同贮藏温度对杏梅贮藏品质的影响

本实验以杏梅果实为供试材料,采用不同贮藏温度(0、2、4、6℃),以杏梅果实腐烂率、失重率、可溶性固形物含量、可滴定酸含量等为参考指标,研究贮藏温度对杏梅果实采后贮藏期间品质的影响。结果表明:不同贮藏温度对杏梅贮藏品质的影响效果不同。与4℃和6℃贮藏相比,0℃和2℃可以显著降低杏梅果实贮藏期间腐烂率和失重率,同时较好地维持杏梅果实贮藏期间的硬度、可溶性固形物含量(TSS)、可滴定酸含量(TA),也有效抑制了杏梅果肉总酚含量和VC含量的下降,使其抗氧化活性保持在较高水平。 

Effects of storage temperature on post- harvest quality of Pruns armeniaca L.fruit during storage

Taking the fruits of Pruns armeniaca L. as testing material, the effect of storage temperature on post-harvest preservation quality was studied. The decay rate, weight loss, soluble solids content and titratable acid content were measured at 0, 2, 4, 6 ℃. The results showed that the quality of fruits of Pruns armeniaca L. varied remarkably with temperatures of storage. Compared with storage at 4 ℃ and 6 ℃, the storage at 0 ℃ and 2 ℃could significantly reduce the decay rate and weight loss rate of the fruit, and could maintain the preferable firmness, soluble solid content and titratable acid of the fruits during storage. The total phenol and VCwere also effectively inhibited.Thus, the antioxidation activity can be maintained in a comparably high level.