文献类型：期刊文献

中文题名：不同贮藏温度及成熟度对杏果实品质的影响

英文题名：Effects of Storage Temperatures and Maturity on the Quality of Apricot

作者：胡花丽[1] 李鹏霞[1] 梁丽松[2] 王贵禧[2]

第一作者：胡花丽

机构：[1]江苏省农业科学院农产品加工研究所,江苏南京210014;[2]中国林业科学研究院林业研究所国家林业局林木培育实验室,北京100091

年份：2009

期号：1

起止页码：182-185

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD;;北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；

基金：“十一五”国家科技支撑计划“农产品产后综合保鲜技术研究”(No.2006BAD22B04)

语种：中文

中文关键词：杏果实;贮藏温度;成熟度;品质

外文关键词：apricot fruit, storage temperature, maturity, quality

分类号：TS255.3;S661.1

摘要：以"北寨红"杏果实为试材,研究了不同贮藏温度及成熟度(高、低2个成熟度果实表面转红面积分别为2/4～3/4和1/4～2/4)对杏果实贮藏品质的影响。结果表明,-0.5℃和0.5℃贮藏条件可延缓2个成熟度杏果实硬度的快速下降,而1.5℃贮藏果实的硬度下降较快;这3个贮藏温度对高成熟度果实SSC(可溶性固形物)的影响差异不显著,但-0.5℃和0.5℃贮藏条件可缓解低成熟度果实SSC的下降;与-0.5℃贮藏条件相比,0.5℃和1.5℃可使2个成熟度果实保持较高的TA(可滴定酸)含量。然而,1.5℃贮藏条件加重了2个成熟度果实的腐烂症状,且低成熟度果实腐烂情况较其高成熟度严重。分析认为"北寨红"杏适宜的贮藏温度为0.5℃,且高成熟度果实的贮藏效果较理想。
The influence of different storage temperatures and maturity（the area of red color of high--maturity fruit was 2/4-3/4, and the low--maturity fruit was 1/4-2/4） on the quality of ＇Beizhaihong＇apricot was studied. The results showed that the firmness decreased sharply under 1.5℃ but slowing down under --0.5℃ and 0.5℃. The storage temperatures had little effect on soluble solid content（SSC） of high-maturity fruit, but it decreased SSC in low--maturity fruit under--0.5℃ and 0.5℃. Compared to --0.5℃, Total acid（TA） content of the two maturity fruit was in a higher level 0.5℃ and 1.5℃. However, fruits got rotten more severe under 1.5℃, low-maturity ones was worse than the higher ones. The results showed that 0.5℃ was best storage temperature for＇Beizhaihong＇apricot and the high--maturity fruits was better preserved.