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鸭梨黑心病是一种生理病害,根据发生的时间可划分为二种类型。一种是前期黑心,多发生在入贮后30～50天内,果心发生不同程度的褐色,果肉仍为白色,果皮保持青绿或黄绿色,不影响梨外观。此痛在冷藏中最易发生。另一种是后期黑心,发生在次年2～3月,果心变褐,果皮色泽暗淡,果肉组织松散。严重时部分果肉也褐变且有酒精味。防止鸭梨的黑心病有以下方法:(1)逐步降温贮藏。为保持鸭梨果肉的洁白及果皮的翠绿,入库温度一般在10℃以上,每一周左右降低1℃,降至7～8℃以后,再降低1℃,直至降到0℃左右。也可以从鸭梨采收时
Black pear heart disease is a physiological disease, according to the time of occurrence can be divided into two types. One is pre-black heart, occurred in storage 30 to 50 days, the fruit of varying degrees of brown, flesh is still white, peel to keep green or yellow-green, does not affect the appearance of pear. This pain is most likely to occur in cold storage. The other is the later black heart, occurred in the next 2 to 3 months, browning fruit, peel color bleak, loose pulp tissue. Part of the flesh is also brownish and alcoholic in severe cases. Prevention of black pear heart disease are the following methods: (1) gradually cooling storage. In order to maintain the white and peel green of Yali pear, the storage temperature is generally above 10 ℃, decrease 1 ℃ every week or so, and then decrease it to 1 ℃ until it drops to 0 ℃. Can also be harvested from the pear