| 摘要: |
| 研究了甜樱桃品种‘拉宾斯’(Prunus aviumL.cv.Lapins)经冰水预冷、0℃强制通风预冷以及15%CO2短时处理后在近生物冰点(-1.0±0.5℃)贮藏条件下果实的风味品质、腐烂率和贮藏过程中的果汁冰点变化。结果表明,近生物冰点贮藏条件下,除对照外,各处理均能有效保持果实硬度(0.6~0.7 kg)、可溶性固形物含量(13%~14%)、可滴定酸含量(0.9%~0.6%)和果皮花青苷含量(70~100 U);贮藏60 d,冰水预冷和冰水预冷+CO2处理果实腐烂率分别达到25.5%和18.4%,而对照和强制通风预冷则只有7.7%和3.6%,其中以强制通风预冷+CO2短时处理+聚乙烯袋效果最佳,在贮藏过程中未出现果实腐烂现象;除对照外,各处理在贮藏过程中的果汁冰点一直维持在-1.5℃左右,变化不大。说明近生物冰点贮藏技术能最大程度的延长甜樱桃的贮藏期。 |
| 关键词: 甜樱桃 生物冰点 冰水预冷 强制通风预冷 贮藏 |
| DOI：10.11841/j.issn.1007-4333.2009.02.038 |
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| 基金项目:北京市科委重大资助项目(D0706002000091) |
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| Effects of different treatments on controlled biological freezing-point storage of sweet cherries |
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| Abstract: |
| To address problems of the continuously expanding area of cultivation of sweet cherries Prunus avium L.cv.Lapins) and consequent increases in yields as well as its short shelf life,we studied the Controlled Biological Freezing-point Storage(CBFS) for sweet cherries.The changes in quality,rot and juice freezing point of sweet cherry under different treatments of controlled freezing-point storage were investigated.Each of the CBFS treatments significantly maintained fruit firmness,soluble solids content,titra... |
| Key words: sweet cherry biological freezing point ice water pre cooling forcibly ventilated pre cooling storage |
