| 刘玉莲,刘洒洒,雷宁,杨雨航,潘庭杰,甘元之,方林.‘脆红李’采收期判断及冷藏保鲜对果实生理的影响[J].中国南方果树,2025,54(4): |
| ‘脆红李’采收期判断及冷藏保鲜对果实生理的影响 |
| Influence of picking time and cold storage on fruit quality of 'Chuihongli' |
| 投稿时间：2024-11-25 修订日期：2025-02-06 |
| DOI： |
| 中文关键词: ‘脆红李’ 采收期 冷藏 保鲜 生理 |
| 英文关键词:Key words: 'Chuihongli' Harvesting period Refrigerate Retain freshness Physiology |
| 基金项目:达州市重点研发项目（21ZDYF0020），中国校园健康行动·教育教学研究项目（EDU1686） |
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| 中文摘要: |
| 【目的】确定‘脆红李’适宜的采收期及不同冷藏温度对果实品质的影响。【方法】对‘脆红李’近成熟过程中的4个阶段和1℃、3℃和5℃低温处理条件下果实的果形、色泽、硬度、可溶性固形物、可滴定酸和呼吸强度等生理指标进行测定。【结果】综合产量、果形、色泽、口感和耐贮性等多方面的因素，如鲜食且不长距离运输的情况下可选择在八分到九分熟期间（盛花期后188~196 d）采收，其采收品质指标为：单果重在21.89~22.12g，纵径3.45~3.69cm，果皮L*在37.19~41.05，果皮b*在4.95~6.30，去皮硬度在3.49~4.37 Kg/cm2，可溶性固形物含量在13.30~13.53%，可滴定酸在3.25~3.71%；若冷藏或长距离运输的情况可选择接近八分熟时（盛花期后188 d）采收。冷藏处理中1℃、3℃和5℃低温处理均可显著延长果实的贮藏时间和品质，其中1℃保鲜效果最优，不仅有效地抑制了果实的呼吸，长时间保持较高的果实硬度及果皮和果肉原有色泽，延缓了果实衰老和果肉红化进程，贮藏时间可延长至75 d，其次为3℃，贮藏时间为60 d，5℃保鲜效果最差，贮藏时间仅为50 d。【结论】鲜食且不长距离运输的情况下可选择在八分到九分熟期间（盛花期后188~196 d）采收，冷藏或长距离运输的情况可选择接近八分熟时（盛花期后188 d）采收。冷藏处理中，1℃处理可效地延缓衰老进程，保持果实原有品质，具有最长的保鲜期。 |
| 英文摘要: |
| 【Objective】To determine the appropriate harvesting date and the effects of different cold storage temperatures on fruit quality of 'Chuihongli '. 【Methods】 The fruit shape, color, hardness, soluble solid, titrable acid and respiratory intensity of 'crisp red plum' were measured at 4 stages during the near ripening process and under the conditions of low temperature treatment at 1℃, 3℃ and 5℃. 【Results】 Comprehensive yield, fruit shape, color, taste, storability and other factors, such as fresh food and not long distance transport can be selected during the eighth to ninth maturing period (188 to 196 days after the full flowering period), the harvest quality index is as follows: The single fruit weight is 21.89~22.12g, the vertical diameter is 3.45~3.69cm, the peel L* is 37.19~41.05, the peel b* is 4.95~6.30, the peel hardness is 3.49~4.37 Kg/cm2, and the soluble solid content is 13.30~13.53%. Titrable acid ranges from 3.25 to 3.71%; If refrigerated or transported over long distances, the harvest can be selected close to 80% ripening (188 d after the flowering period). Cold storage at 1℃, 3℃ and 5℃ can significantly prolong the storage time and quality of fruits, among which 1℃ has the best preservation effect, which not only effectively inhibits the respiration of fruits, maintains high fruit hardness and the original color of skins and flesh for a long time, delays the process of fruit senescence and flesh reddening, and the storage time can be extended to 75 days, followed by 3℃. The storage time was 60 d, the preservation effect was the worst at 5℃, and the storage time was only 50 d. 【Conclusion】 In the case of fresh food and no long distance transport, harvest can be selected during the eighth-ninth ripe period (188-196 d after the full flowering period), and in the case of cold storage or long distance transport, harvest can be selected near the eighth-ripe period (188d after the full flowering period). In cold storage treatment, 1℃ treatment can effectively delay the aging process, maintain the original quality of fruit, and have the longest shelf life. |
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