冷水预冷对芒果贮藏品质的影响

摘要

Mango fruits were subjected to hydrocooling treatment at 0 ℃ and then stored at 13℃ and relative humidity （RH） of 85% -- 90%. The results indicated that hydrocooling treatment retarded the decrease of fruit firmness, delayed weight loss and reduced yellow index, and also maintained the soluble solid content （SSC）. However, hydrocooling treatment could result in an increase in the occurrence of storage diseases.%绿熟芒果于0℃冷却水中预冷10min后,贮藏于13℃冷库中,研究冷水预冷对芒果品质的影响。实验显示,冷水预冷能延缓芒果贮藏期间果实硬度的下降,抑制果实失水率的增加和后熟转黄,对果实可溶性固形物含量的保持也有一定作用。但冷水预冷增加了芒果贮藏期间病害的发生。