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不同低温对‘亚特’猕猴桃果实贮藏效果的研究
张浩,周会玲,张晓晓,田蓉,张红宾
0
(西北农林科技大学园艺学院,杨凌 712100)
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。
关键词:  ‘亚特’  猕猴桃  温度  贮藏  果实品质
DOI:10.13610/j.cnki.1672-352x.20141029.030
投稿时间:2014-03-24
基金项目: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
ZHANG Hao,ZHOU Huiling,ZHANG Xiaoxiao,TIAN Rong,ZHANG Hongbin
(College of Horticulture, Northwest A&F University, Yangling 712100)
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.
Key words:  ‘Yate’ kiwi fruit  temperature  storage  fruit quality

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