摘要
以山西祁县的砀山酥梨果实为试材,从虎皮指数、果皮色泽、果肉硬度、可溶性固形物、乙醇含量等方面研究了4个采收期（9月8日、9月17日、9月26日和10月5日）果实在（0±0.5）℃低温下贮藏,以及9月26日采收的果实在4种（-1、0、1.5和5℃）低温条件下贮藏,两者翌年4月1日出库后在4种货架温度下（20、15、10和5℃）放置9天时果实虎皮病的发病规律和品质变化规律。结果表明,太早采收（盛花后139天）和较低温度（-1℃）贮藏的酥梨果实出库后在20℃常温（对照）条件下货架期间硬度较高,但果皮颜色暗,虎皮严重,果实有异味;太晚采收（盛花后166天）和较高温度（5℃）贮藏的果实出库后在4种货架温度下虎皮病虽然轻,但果实有腐烂,有异味。建议山西晋中地区酥梨采收期为9月17日至26日,盛花期后148～157天（可适当晚采2~3天）,贮藏温度为0～1.5℃,出库后货架（9天内）温度应低于15℃,货架温度越低（5～10℃）,货架期间抑制虎皮病的效果和品质维持越好。
Occurrence regularity of superficial scald and quality change of ＇Suli＇ pear fruits harvested from Qixian county in Shanxi after storage for 9 days at four shelf temperatures （20 ℃ ,15 ℃, 10 ,℃ and 5 ℃） were investigated by testing superficial scald index, peel color, flesh firmness, total soluble solids （TSS） and the content of ethanol. Some pear fruits were harvested on 4 different times （Sep 8th, Sep 17th, Sep 26th and Oct 5th） and stored at （0＋0. 5） ℃. Pear fruits harvested on Sep 26th were stored at four dif- ferent low temperatures （-- 1 ℃, 0 ℃, 1.5 ℃ and 5 ℃）. The results showed that the fruits harvested early （139 days after flowering） and stored at low temperature （--1 ℃） were firmer during shelf life at 20 ℃ （control）, with darker peel, more serious superficial scald, and stronger smelly; The fruits harvested late （166 days after flowering） and stored at higher temperature （5 ℃） had less serious superficial scald, decay and peculiar smell. It was suggested that, for the central part of Shanxi province, the best harvest time of ‘Suli’ pear fruits should be at Sep 17th～26th, 148～157 days after flowering （or delay for 2～3 days）. The best storage temperature of ‘Suli’ pear was 0～1. 5 ℃, and the shelf temperature after storage （within 9 days） was below 15 ℃. The lower the shelf temperature （5～10 ℃）, the better effects on inhibition of superficial scald and maintenance of the quality of ‘Suli’ pear fruits.
出处
《中国南方果树》
北大核心
2014年第5期15-20,共6页
South China Fruits
基金
国家现代农业产业技术体系(CARS-29-19)
公益性行业(农业)科研专项经费项目(201303075)资助
关键词
酥梨
采收期
低温贮藏
货架温度
虎皮病
品质
‘Suli＇ pear
harvest time
low temperature storage
shelf temperature
superficial seald
quality
