| 周敏,邓后勤,刘华东,朱玲曦,谭成硕.不同低温对柰李果实贮藏品质的影响[J].中国南方果树,2026,55(3): |
| 不同低温对柰李果实贮藏品质的影响 |
| The Effect of Different Low Temperatures on the Storage Quality of Nai Plum Fruits |
| 投稿时间：2025-07-29 修订日期：2025-09-04 |
| DOI：10.13938/j.issn.1007-1431.20250340 |
| 中文关键词: 柰李 温度 贮藏 保鲜 品质 |
| 英文关键词:Nai plum temperature storage preservation quality |
| 基金项目: |
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| 摘要点击次数: 143 |
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| 中文摘要: |
| 摘要 【目的】为探究柰李适宜的采后贮藏温度，明确不同贮藏温度对柰李果实贮藏品质的影响。【方法】以柰李果实为试验材料，研究了不同贮藏温度1、3、5℃对柰李贮藏品质的影响。【结果】随着贮藏时间的延长，果实逐渐由绿转为黄色，果实硬度下降，失重率、腐烂率上升。1 ℃能较好的保持柰李果实的硬度，延缓果实在贮藏期间腐烂率和失重率的上升，抑制果实的呼吸作用以及多酚氧化酶的活性，从而延缓柰李果实的衰老和褐变进程；3 ℃、5 ℃可延缓果实失重率，抑制果实Vc含量的下降，但果实硬度下降，果实软化失去商品价值。【结论】在维持果实商品性的前提下，贮藏25天建议采用5 ℃；贮藏30天建议采用3 ℃；贮藏40天建议采用1 ℃。 |
| 英文摘要: |
| Abstract: 【Objective】This study aims to explore the optimal postharvest storage temperature for Nai plum fruits and clarify the effects of different storage temperatures on their quality.【Methods】Using Nai plum fruits as experimental materials, the effects of three storage temperatures (1°C, 3°C, and 5°C) on fruit quality were investigated.【Results】As storage time extended, the fruit color gradually transitioned from green to yellow, firmness decreased, while weight loss and decay rates increased. Storage at 1°C effectively maintained fruit firmness, delayed the rise in decay and weight loss rates, suppressed respiration and polyphenol oxidase activity, thereby slowing the aging and browning processes. Storage at 3°C and 5°C delayed weight loss and inhibited the decline in vitamin C content, but led to reduced firmness and softening of the fruit, resulting in loss of commercial value.【Conclusion】Under the premise of maintaining commercial quality, a storage temperature of 5°C is recommended for 25 days, 3°C for 30 days, and 1°C for 40 days. |
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