早酥梨销地缓慢降温结合冰温贮藏适宜条件的研究

摘要

Through set up 2 temperature level:0.5℃,-0.7℃;2 humidity level:85%,90%,the effects of ice-temperature technology combined with Short-term slow cooling on Fresh-keeping of Zaosu pear were studied in this paper. The results showed that-0.7℃treatment restrained ethylene release and respiratory rates intensively , slowed the trend of the fruit yellowing,delayed fruit soluble solids content and titratable acid content decreased and good fruit rate was higher than 90%.90%RH lowered the transpiration of Zaosu pear,reduced the quality loss. The best storage conditions is-0.7℃+90%RH.%通过设置2个温度：0.5℃，-0.7℃；2个湿度：85%，90%，研究冰温结合短期缓慢降温的方式对早酥梨的贮藏保鲜效果。结果表明：-0.7℃处理降低了呼吸速率和乙烯释放量，减缓了果实由绿转黄的趋势，延缓了果实可溶性固形物含量和可滴定酸含量的下降，且好果率均在90%以上。90%RH降低了果实的蒸腾作用，减少失重。早酥梨销地贮藏适宜条件为：-0.7℃+90%RH。