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以甜樱桃品种‘美早’为试材,采用冰水预冷和强制通风预冷2种预冷方式,并以不预冷为对照,比较了2种预冷方式处理后果实降温速度,并测定分析了预冷处理对果实失重率、色泽、果实硬度、可溶性固形物含量、可滴定酸含量、花青素含量、果柄褐变指数、腐烂率和有效货架期等指标的影响。结果表明:预冷处理能够显著降低果实失重率、腐烂率和果柄褐变指数,延缓果实颜色(亮度、色度和饱和度)和果实硬度的下降,保持较高的可溶性固形物、可滴定酸含量,延长了果实有效货架期2~3 d,而对果实花青素含量影响不大;2种预冷处理以冰水预冷效果最佳,冰水预冷较强制通风预冷使果实降温速度快,预冷时间缩短62%,建议生产上甜樱桃采后及时冰水预冷。
Two varieties of pre-cooling method were pre-cooled with ice-water pre-cooling and forced-air pre-cooling with sweet cherry cultivar ’Miezao’. The cooling speed of fruit was compared with two pre-cooling methods The effects of pre-cooling on weight loss, color, fruit firmness, soluble solids content, titratable acid content, anthocyanin content, browning index, decay rate and shelf-life of fruit were analyzed. The results showed that pre-cooling treatment could significantly reduce fruit weight loss, decay rate and brown handle index, retard fruit color (brightness, chroma and saturation) and fruit firmness decline, maintain high soluble solids, titratable acid , Prolonging the effective fruit shelf life of 2 ~ 3 d, but had little effect on the anthocyanin content of fruit. The precooling effect of two kinds of precooling was the best with ice water precooling. Fast, pre-cooling time shortened 62%, the proposed production of sweet cherry ice water pre-harvest after the harvest.