文献类型：期刊文献

中文题名：西洋梨气调贮藏不同时间后货架期品质变化

英文题名：Quality changes in shelf-life of pyrus communis L. after different CA storage period

作者：祝美云[1] 李梅[1,2] 梁丽松[2] 李振茹[3] 亓丽萍[3] 王贵禧[2]

第一作者：祝美云

通信作者：Wang, G.

机构：[1]河南农业大学食品科学技术学院,郑州450002;[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;[3]北京市大兴区林业局,北京102607

年份：2011

卷号：27

期号：8

起止页码：377-382

中文期刊名：农业工程学报

外文期刊名：Transactions of the Chinese Society of Agricultural Engineering

收录：CSTPCD;;EI(收录号：20113814343648);Scopus(收录号：2-s2.0-80052815474);北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；

基金：“十一五”国家科技支撑计划项目“农产品产后综合储藏保鲜技术研究”(2006BAD22B04);北京市农业科技项目“西洋梨贮藏保鲜技术研究与推广”(20080405)

语种：中文

中文关键词：贮藏;品质控制;农产品;阿巴特

外文关键词：storage; quality control; agricultural product; Abate Fetel

分类号：TS255.3;S661.2

摘要：为研究西洋梨不同气调贮藏时间出库后货架期品质的变化,将西洋梨品种"阿巴特"在1.8%±0.2%O2,0.8%±0.2%CO2气体体积分数条件下进行不同时间贮藏。结果表明,与冷藏相比,贮藏期内气调贮藏可显著地抑制西洋梨果实硬度的下降和色泽的变化,降低果实出汁率、淀粉含量和乙烯释放量,并推迟乙烯高峰的出现时间,抑制淀粉酶活性的上升;货架期间,不同贮藏期出库果实自货架6d起气调贮藏与对照相比果实硬度和淀粉含量的下降速率和色泽变化较快,果实的出汁率和淀粉酶活性明显上升,同时果实的乙烯释放明显加快。气调贮藏与对照相比可在一定程度上抑制贮藏期果实品质的下降,其中气调贮藏90d、货架8d的西洋梨果实能获得较好的后熟效果。
In this paper, the quality changes in shelf-life of Abate Fetel （Pyrus communis L.） stored for different time at controlled atmosphere （CA） with the gas volume fraction of 1.8%±0.2% O2, 0.8%±0.2% CO2 were studied. The result showed that, the changes of fruit firmness and color were significantly restrained by CA storage, compared with that in cold storage. CA storage could reduce the fruit juice extraction, starch content and ethylene production, delay the peaks of ethylene release, and restrain the rising of diastatic activities. As for the different shelf-life, the firmness, starch content and color of the fruits with 6 days of shelf-life after CA treatment changed quickly compared with the control, the fruit juice extraction, the activities of amylase and the ethylene production increased obviously. Stored in controlled atmosphere could restrain the quality decline of Abate Fetel compared with the control, and the fruits could gain the best ripeness effect after 90 days of CA storage and 8 days of shelf-life.