摘要
选用黑莓品种"Chester"不同成熟度的果实,在常温和低温条件下进行贮藏实验,研究黑莓鲜果的贮藏性能。结果显示:不同成熟度和贮藏温度对黑莓果实贮藏期长短的影响十分显著,表现为成熟度越低、温度越低(大于0℃),贮藏期越长。黑莓完熟果极易腐烂,贮藏期短,常温储藏仅为2～3d,在贮藏过程中,果实的品质下降快,不适宜作鲜果销售;黑莓初熟果极耐贮藏,低温储藏期为15～18d,但果实小、品质低下,也不适宜作鲜果销售;黑莓适熟果在低温贮藏条件下,贮藏期较长,为8～11d,且贮藏期间经后熟作用,品质指标基本上能达到完熟果水平,适宜作鲜果销售。
Fresh ‘Chester’ blackberry fruits with different degrees of maturity（DM） were stored at 20-25 ℃ or 2-5 ℃ and the changes in their physical and chemical quality characteristics were determined at 3-day intervals during a storage period of 24 days.Results showed that DM and storage both had a remarkable effect on the storage life of ‘Chester’ blackberry fruits.‘Chester’ blackberry fruits with lower DM stored at lower temperatures（more than 0 ℃） displayed longer storage life.Fully ripe blackberry fruits were most easy to decay,had a very short storage life,which only was 2-3 days at 20-25 ℃,and exhibited rapidly deteriorated quality characteristics during storage.Therefore,they are unsuitable to be sold in the market.Initially ripening blackberry fruits displayed perfect storage resistance and a storage life of 15-18 days at 2-5 ℃,whereas their appearance was small in size and their quality was bad.Thus,they are also unsuitable to be sold in the market.Blackberry fruits with a medium DM had a storage life of 8-11 days at around 4 ℃,and post-ripening occurring during storage made their main quality parameters basically reach the levels of fully ripe blackberry fruits.So,they are suitable to be sold in the market.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期280-284,共5页
Food Science
基金
江苏省农业高科技项目(BG2007311)
江苏省科技基础设施建设计划项目(BM2008101
BM2009041)
