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当前位置: 首页 > 文章 > 贮藏温度对“宁海白”和“大红袍”枇杷果实品质的影响 食品科学 2010,31 (20) 481-484
Position: Home > Articles > Effect of Storage Temperature on Quality of Loquat Fruits from Different Cultivars FOOD SCIENCE 2010,31 (20) 481-484

贮藏温度对“宁海白”和“大红袍”枇杷果实品质的影响

作  者：
杨震峰;王臻哲;金鑫
单  位：
浙江万里学院生物与环境学院
关键词：
枇杷果实;品种;贮藏温度;木质化败坏;品质
摘  要：
研究不同贮藏温度(0℃和25℃)对红肉枇杷"大红袍"和白肉枇杷"宁海白"果实贮藏期间果实可溶性固形物、可滴定酸、出汁率、相对电导率、总酚和木质素含量的影响。结果发现,枇杷果实采后贮藏期间可溶性固形物和可滴定酸含量减少,果肉出汁率快速下降,果实贮藏品质发生劣变。低温(0℃)贮藏可维持较高含量的可溶性固形物和可滴定酸含量,却促进贮藏后期总酚含量的减少和木质素的积累,导致果实木质素败坏的发生,降低了果实的食用品质。在25℃贮藏期间,枇杷果实木质素含量也呈增加趋势。表明枇杷果实采后木质化败坏是一种衰老现象,不适当的低温贮藏会加剧这种衰老现象的发生。
译  名：
Effect of Storage Temperature on Quality of Loquat Fruits from Different Cultivars
作  者：
YANG Zhen-feng,WANG Zhen-zhe,JIN Xin (College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China)
关键词：
loquat fruit;cultivars;storage temperature;flesh lignification;quality
摘  要：
The effects of different storage temperatures (0 ℃ and 25 ℃) on the contents of total soluble solids,total titratable acids,juice productivity,relative conductivity,total phenols and lignin in Dahongpao and Ninghaibai loquat fruits were investigated. Results indicated that the quality of loquat fruits was deteriorated due to the decrease in the contents of total soluble solids,total titratable acids and juice productivity during storage. Low temperature storage (0 ℃) could maintain relatively higher levels of total soluble solids and total titratable acids,but accelerate the reduction of total phenols and result in flesh lignification. The content of lignin exhibited an obvious increase in the fruits during storage at 25 ℃. These results suggested that flesh lignification was a senescence phenomenon in postharvest loquat fruits,and inappropriate chilling storage will promote the incidence of flesh lignification.

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