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当前位置: 首页 > 文章 > 不同温度处理对采后枸杞果实呼吸强度和品质的影响 农业科学研究 2010,31 (4) 34-36+45
Position: Home > Articles > Effect of temperature on respiratory intensity and fruit quality in Lycium barbarum L. post-harvest fruit Journal of Agricultural Sciences 2010,31 (4) 34-36+45

不同温度处理对采后枸杞果实呼吸强度和品质的影响

作  者：
赵游丽;冯美;康建宏
单  位：
银川市园林局风景园林学会;宁夏大学农学院
关键词：
枸杞鲜果;采后;温度;呼吸强度;品质
摘  要：
将采后的枸杞鲜果分别在1、8、20℃条件下处理,研究不同温度下枸杞果实呼吸强度、细胞膜透性、VC含量、可溶性固形物和失水率的变化.结果表明:低温处理(1、8℃)的枸杞果实呼吸强度、细胞膜相对透性和失水率显著低于高温(20℃)处理,VC和可溶性固形物质量比显著高于高温(20℃)处理.随着贮藏时间延长,低温处理的呼吸强度、细胞膜透性和失水率上升较20℃处理缓慢,呼吸高峰延迟,而VC和可溶性固形物含量下降幅度平缓.因此,低温处理有利于枸杞果实保鲜贮藏,以1℃低温贮藏更显著.
译  名：
Effect of temperature on respiratory intensity and fruit quality in Lycium barbarum L. post-harvest fruit
作  者：
Zhao Youli1,Feng Mei2,Kang Jianhong2(1.Gardening office of Yingchuan,Yinchuan 750001,China;2.School of Agriculture,Ningxia University,Yinchuan 750021,China)
关键词：
Lycium barbarnm L.,fresh fruit;post-harvest;temperature;respiratory intensity;quality
摘  要：
The postharvest fresh fruit of Lycium barbarum were stored under 1,8 and 20℃,the changes of respiration,membrane permeability,the contents of VC,soluble solids and the rate of water loss were examined.The results showed that the respiration of fruit increased more slowly under the conditions of 1,8℃ than that under 20℃,and reduce the peak of respiration.The contents of VC and soluble solids decreased at post-harvest,but the treatment of 20℃ decreased quickly than the other treatment.Membrane permeability and the rate of water loss increased,the treatment of 20℃ increased quickly than the other treatment.But at 8,1℃ low temperatures stores may reduced the fruit breath intensity,delayed the fruit to be senile,reduced the fruit weightlessness and the fruit pulp nutrition ingredient changed,maintenance fruit quality,lengthened the fruit to storing time,and stored at 1℃temperatures was the most remarkably.

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