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当前位置: 首页 > 文章 > ‘香水梨’和‘嘉宝梨’后熟期间呼吸强度及品质指标的变化及其比较 食品科学 2016,37 (16) 299-303
Position: Home > Articles > Comparative Changes in Respiration Rate and Quality Parameters of ‘Xiangshui' and ‘Garber' Pears during Postharvest Ripening FOOD SCIENCE 2016,37 (16) 299-303

‘香水梨’和‘嘉宝梨’后熟期间呼吸强度及品质指标的变化及其比较

作  者：
马朝玲;毕阳;张忠;张文利;魏永波
单  位：
甘肃农业大学食品科学与工程学院;百璐通瓜果专业合作社;兰州市农业科技研究推广中心
关键词：
秋子梨;‘嘉宝梨’;品质;后熟
摘  要：
以商业成熟的‘香水梨’和‘嘉宝梨’为试材,经室温(20±3)℃、相对湿度85%~90%条件下后熟,测定后熟期间的生理和品质指标的变化。结果表明,‘香水梨’后熟期间的呼吸强度呈典型的跃变型变化,显著高于‘嘉宝梨’,且‘香水梨’在第5天出现呼吸高峰,‘嘉宝梨’虽在第15天时有呼吸高峰出现,但变化不显著;‘嘉宝梨’的可溶性固形物含量和固酸比显著高于‘香水梨’,两者的可溶性固形物含量分别在第15天和第10天时达到最大,‘香水梨’可滴定酸含量显著高于‘嘉宝梨’,后熟期间均逐渐下降;果实色泽变化为a*值变化最明显,‘香水梨’显著高于‘嘉宝梨’,后熟期间均逐渐上升;2种梨后熟期间石细胞含量基本不变,硬度逐渐减小,质量损失率逐渐增大,均为‘香水梨’高于‘嘉宝梨’。综上所述,‘香水梨’和‘嘉宝梨’均属于跃变型果实,后熟期间果实色泽和质地等品质性状均显著提升。
译  名：
Comparative Changes in Respiration Rate and Quality Parameters of ‘Xiangshui' and ‘Garber' Pears during Postharvest Ripening
作  者：
MA Chaoling;BI Yang;ZHANG Zhong;ZHANG Wenli;WEI Yongbo;College of Food Science and Engineering, Gansu Agricultural University;Center of Research and Extension of Agricultural Science and Technology of Lanzhou;Bailutong Melon and Fruit Farmer Cooperatives;
关键词：
Pyrus ussuriensis Maxim;;‘Garber' pears;;quality;;ripening
摘  要：
‘Xiangshui' pear is a traditional cultivar of Pyrus ussuriensis Maxim, and ‘Garber' pear is a hybrid of P. communis × P. pyiflia. Both cultivars become more delicious after ripening and freeze-thwa. However, no report is available on the physiological and quality of ‘Xiangshui' and ‘Garber' pears during postharvest ripening. In this study, ‘Xiangshui' and ‘Garber' pears harvested from the same orchard and under the commercial maturity stage were stored for ripening at room temperature((20 ± 3) ℃), relative humidity(RH) of 85%–90%, and the changes in physiological and quality parameters were determined. The results showed that respiration rates of ‘Xiangshui' and ‘Garber' pears belonged to typical climacteric fruits, reached the maximum after 5 and 15 days of storage, respectively. Moreover, the content of total soluble solids of ‘Garber' pears was higher than that of ‘Xiangshui' pears, and reached the maximum after 15 days and 10 days of storage, respectively. The content of titratable acid was decreased gradually for both cultivars during storage, with ‘Xiangshui' pears having a significantly higher level than ‘Garber' pears. Among color parameters investigated, a* value increased most significantly during storage and was higher in ‘Xiangshui' pears than in ‘Garber' pears. The content of stone cell in two cultivars kept stable, while the firmness decreased and weight loss increased during storage; levels of all three parameters in ‘Xiangshui' pears were higher than in ‘Garber' pears. It is suggested that both ‘Xiangshui' and ‘Garber' pears belong to climacteric fruits, and their color, taste and texture become better during after-ripening.

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