不同低温对‘亚特’猕猴桃果实贮藏效果的研究
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陕西省科技统筹创新工程计划项目(2012KTJD03-05)资助。


Effect of different hypothermia on fruits of ‘Yate’ kiwifruit storage effect
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    摘要:

    以‘亚特’猕猴桃果实为试材,研究0℃、1℃ 和2℃ 3种贮藏温度下‘亚特’猕猴桃果实的呼吸速率、乙烯释放速率、硬度和可溶性固形物含量等生理指标的变化情况。结果表明,‘亚特’猕猴桃贮藏于0℃条件下,其果实硬度、可溶性固形物含量均高于其他2个温度;失重率、呼吸速率和乙烯释放速率低于其他2个温度。试验表明,‘亚特’猕猴桃果实在低温下较耐贮藏,且0℃下贮藏效果较好。

    Abstract:

    Fruits of ‘Yate’ kiwifruit were used to study the physiological changes including the respiration rate, ethylene production rate, weight loss rate, firmness, and soluble solid content when stored at 0℃, 1℃, and 2℃. The results showed that the fruit firmness and soluble solid content were higher at 0℃ than those at 1℃ and 2℃. The weight loss rate, respiration rate, and ethylene release rate were lower at 0℃ than than those at 1℃ and 2℃. Results of this research indicate that fruits of ‘Yate’ kiwifruit can relatively tolerate low storage temperature with the storage temperature at 0℃is best in three tested temperatures.

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  • 收稿日期:2014-03-24
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  • 在线发布日期: 2016-12-05