为了探讨常温储运中不同品种桃果实品质的变化,以同时期成熟的4个桃品种'福岛桃王''秋红''美香''绿化久'为试材,测定了运输及储放过程中桃果实的去皮硬度、可溶性固形物含量、失重率、腐烂率、机械损伤率等指标.结果表明:(1)果实去皮硬度在采后2d迅速下降,果实的可溶性固形物含量呈先降后升的变化趋势,其中'福岛桃王'硬度最大,可溶性固形物含量最高,口感最好,是比较耐储放的品种;(2)果实失重率呈快-慢-快的变化趋势,'秋红'和'福岛桃王'失重率低于其余两个品种;(3)果实腐烂率在采后2—4d迅速上升,采后4 d,各品种的腐烂率依次为'福岛桃王'(26.83%) >'绿化久'(18.60%)'秋红'(18.18%) > '美香'(6.06%);(4)运输后桃果实机械损伤率大小依次为'福岛桃王'(8.62%) >'绿化久'(7.01%) >'美香'(2.56%) >'秋红'(0).综合评价,'福岛桃王'的货架期10—11 d,最长,'秋红''绿化久''美香'的货架期是2—3d.%In order to investigate the effects of normal-temperature storage and transport on different-variety peach fruits' shelf lives,4 peach varieties—'Fudaotaowang','Qiuhong','Meixiang','Lühuajiu'—were used as test materials,and their fruit qualities were determined during normal-temperature storage and transport in terms of flesh hardness,soluble solid content,weight loss rate,rotting rate and mechanical damage rate. The results were as follows:(1)Their flesh hardness rapidly decreased at 2 days after harvest,and their fruits' soluble solid content firstly decreased and then increased.Among those varieties'Fudaotaowang' was the highest in both flesh hardness and soluble solid content and had the best taste,being relatively tolerant to storage.(2) Their weight loss rate presented a fast-slow-fast variation,and 'Qiuhong' and 'Fudaotaowang' were less in weight loss rate.(3)Their rotting rate rose quickly at 2—4 days after harvest,and at 4 days after harvest the descending order of rotting rate was'Fudaotaowang' (26.83%),'Lühuajiu' (18.60%),'Qiuhong' (18.18%) and 'Meixiang' (6. 06%). (4) The descending order of post-transport mechanical damage rate was'Fudaotaowang' (8. 62%),'Lühuajiu' (7. 01%),'Meixiang' (2. 56%)and 'Qiuhong' (0). The comprehensive evaluation indicated that 'Fudaotaowang' had the longest shelf life (10—11 d),and 'Qiuhong','Lühuajiu' and 'Meixiang' were 2—3 d in shelf life.
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