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研究了杧果采收熟度对不同低温条件贮藏的影响以及低温贮藏对贮藏后的果实在高温下后熟的影响。杧果的耐藏性决定于采收季节、采收熟度和贮藏温度。“Amelie”、“Tommy Atkins”和“Keitt”杧果在12℃下21天贮藏期间,果皮和果肉着色、可溶性固形物含量、pH、以至果实软化等都逐步发展。根据在12℃下贮藏的杧果的后熟变化,未熟果实的耐藏性远比生理熟度较高的果实强。然而,一旦移到催熟温度(25℃),未熟果实后熟不良。成熟和半熟果实在12℃下轻度后熟,其程度随采收季节的采收时间后推而加强。根据后熟表现,所有采收期的果实在8℃下均出理冷害。中后期采收的果实在10℃下贮藏优于12℃,没有发现冷害迹象。经低温贮藏的杧果后熟之后其风味不如采收后立即催熟的。建议,整个采收季节分次采收,通过控制采收熟度和贮藏温度,最大限度地发挥果实的贮藏潜力。
The effects of harvest maturity on the storage under different low temperature conditions and the effect of low temperature storage on the ripening of stored fruits at high temperature were studied. Mango storage resistance depends on the harvest season, harvesting and storage temperature. “Amelie”, “Tommy Atkins”, and “Keitt” mangosteen During the 21 days of storage at 12 ° C, the peel and pulp color, soluble solids content, pH, and even fruit softening were progressively evolved. According to the late ripening change of mango stored at 12 ℃, the unripe fruit has better storage resistance than the fruit with higher physiological maturity. However, the immature fruit is poorly ripe after being transferred to ripening temperature (25 ° C). Mature and underdeveloped fruits are lightly ripened at 12 ° C and their degree increases with the harvesting time of the harvesting season. According to late-maturing performance, all the harvested fruits at 8 ℃ were chilling injury. The fruits harvested in middle and later stages were better than 12 ℃ at 10 ℃, and no signs of chilling injury were found. After the cold storage of mango after the flavor is not ripe as soon as after harvest ripening. It is suggested that harvesting should be carried out in different stages throughout the harvesting season to maximize the storage potential of the fruit by controlling the harvesting and storage temperatures.