| 王志华,姜云斌,王文辉,姜修成,杭博,杜艳民,佟伟,贾晓辉.货架温度对采收期以及不同低温贮藏酥梨果实虎皮病和品质的影响[J].中国南方果树,2014,43(5): |
| 货架温度对采收期以及不同低温贮藏酥梨果实虎皮病和品质的影响 |
| Effects of Shelf Temperature on Superficial Scald and Quality of ‘Suli’ Pear Fruits in Response to Different Harvest Time and Low Temperatures |
| 投稿时间：2014-05-05 修订日期：2014-05-09 |
| DOI： |
| 中文关键词: 酥梨 采收期 低温贮藏 货架温度 虎皮病 品质 |
| 英文关键词:‘Suli’ pear harvest time low temperature storage shelf temperature superficial scald quality |
| 基金项目: |
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| 摘要点击次数: 2959 |
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| 中文摘要: |
| 以山西祁县的砀山酥梨果实为试材，从虎皮指数、果皮色泽、果肉硬度、SSC、乙醇含量等方面研究了4个采收期（9月8日、9月17日、9月26日和10月5日）果实在0?.5℃条件下以及9月26日采收的果实在4种（-1℃、0℃、1.5℃和5℃）低温条件下贮藏至翌年4月1日出库后在4种货架温度下（20℃、15℃、10℃和5℃）放置9天时果实虎皮病的发病规律和品质变化规律。结果表明，太早采收（盛花后139天）和较低温度（-1℃）贮藏的酥梨果实出库后在20℃常温（对照）条件下货架期间硬度较高，但果皮颜色暗，虎皮严重，果实有异味；太晚采收（盛花后166天）和较高温度（5℃）贮藏的果实出库后在4种货架温度下虎皮病虽然轻，但果实有腐烂，有异味。建议山西晋中地区酥梨采收期为9月17日至26日，盛花期为148～157天（可适当晚采2～3天），贮藏温度为0～1.5℃，出库后货架（9天内）温度应低于15℃，货架温度越低（5～10℃），货架期间抑制虎皮病的效果和品质维持越好。 |
| 英文摘要: |
| The superficial scald’s occurrence and quality change of ‘Suli’ pear fruits harvested from Qixian in Shanxi at four shelf temperature (20℃、15℃、10℃ and 5℃) after storage for 9 days were investigated, by testing superficial scald index, peel color, firmness, SSC and the ethanol content. One treatment of pear fruits were harvested on 4 different time (Sep 8th, Sep 17th, Sep 26th and Oct 5th) and stored at 0?.5℃ while the other one were harvested on Sep 26th and stored at four different low temperatures (-1℃、0℃、1.5℃ and 5℃). The results showed that the fruits harvested earlier (139 days after flowering) and stored at low temperature (-1℃) were firmer during shelf life storage at 20℃ (control), with darker peel, more serious superficial scald, and more smelly. The fruits harvested later (166 days after flowering) and stored at higher temperature (5℃) had lighter superficial scald, decay and peculiar smell. It was suggested that, for the central part of Shanxi province, the best harvest date of ‘Suli’ pear fruits should be Sep 17th～26th, 148～157 days after flowering (might be appropriate to 2～3 days later), the best storage temperature 0～1.5℃, and the shelf temperature below 15℃ during the shelf life (9 days). The lower temperature (5～10℃) on shelf life, the better effects on superficial scald inhibition and quality maintenance of ‘Suli’ pear fruits. |
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