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云南农业大学学报(自然科学) 2017, Vol. 32 Issue (4) :691-696    DOI: 10.16211/j.issn.1004-390X(n).2017.04.018
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不同贮藏温度对‘紫红龙’火龙果品质变化和生理代谢的影响
袁启凤1, 严佳文1, 张绿萍1, 简学群2, 姚本兰3, 罗德水3, 苏州2, 马玉华1
1. 贵州省农业科学院果树科学研究所, 贵州 贵阳 550006;
2. 罗甸县果业产业化发展办公室, 贵州 罗甸 550100;
3. 罗甸县罗悃镇农业技术综合服务中心, 贵州 罗甸 550100
Effects of Different Storage Temperature on the Fruit Quality, Physiology and Peel Color of ‘Zihonglong’ Pitaya in Guizhou Province
YUAN Qifeng1, YAN Jiawen1, ZHANG Lyuping1, JIAN Xuequn2, YAO Benlan3, LUO Deshui3, SU Zhou2, MA Yuhua1
1. Institute of Pomology Science, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China;
2. Luodian Fruit Industry Development Office, Luodian 550100, China;
3. Luokun Agricultural Technical Service Center of Luodian County, Luodian 550100, China

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摘要 

[目的]研究不同贮藏温度对‘紫红龙’采后品质和生理的影响,为不同温度条件下火龙果贮藏效果提供依据。[方法]通过模拟常温25℃(空调房)和低温5℃(恒温培养箱)的环境贮藏‘紫红龙’(红皮红肉)保鲜试验。[结果]与常温25℃相比,低温5℃贮藏条件下,可抑制‘紫红龙’果实的呼吸强度和相对电导率上升;降低果实的失重率和果皮含水量导致的损失;同时其贮藏期间的可溶性糖、可滴定酸、可溶性固形物和Vc含量较常温25℃变化缓慢,能有效保持果实贮藏过程中的品质和风味;果皮色泽L*值(亮度值)低于常温条件,a*值(红色程度)、b*值(黄色程度)和C*值(色饱和度)高于常温条件。[结论]‘紫红龙’在低温5℃贮藏环境下保鲜效果更好。

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袁启凤
严佳文
张绿萍
简学群
姚本兰
罗德水
苏州
马玉华
关键词火龙果   ‘紫红龙’   品质   生理   色泽     
Abstract

[Purpose] The objective of this study was to optimize the storage conditions of pitaya(Hylocereus undulatus ‘Zihonglong’) and to provide a reference for pitaya storage and fresh-keeping technology.[Method] Storage experiments were performed with commercially mature ‘Zihonglong’ pitaya fruits using two storage methods, including room temperature storage (25℃, air conditioner), low temperature storage (5℃, in the incubator), and sampled once every two days.[Results] The respiratory intensity was inhibited and the relative permeability was reduced in low temperature storage condition. The contents of total sugar, total acid and Vc in fruit at low temperature changed slower than room temperature, which could keep the quality and flavor of fruit during storage. The change of L* value in low temperature was slower than that at room temperature, while the a*, b* and C* value showed the opposite trends. Under the low temperature condition, the fruit brightness was reduced, but the color of the skin was maintained.[Conclusion] This study demonstrated that the storage effects is better in low temperature storage condition(5℃).

Keywordspitaya   ‘Zihonglong’   quality   physiological   chromaticity     
Received 2016-10-20;
Fund:

贵州省科技厅基金(黔科合J字[2015]2083号);贵州省改革转制项目(黔科合体Z字[2014]4003号);贵州省科研机构服务企业行动计划项目(黔科合服企[2014]4007)。

Corresponding Authors: 马玉华(1979-),女,河南开封人,博士,研究员,主要从事果树生理及生物技术研究。E-mail:myh7q@163.com     Email: myh7q@163.com
About author: 袁启风(1983-),女,四川德昌人,硕士,助理研究员,主要从事果树栽培研究。E-mail:yuanqfeng1983@21cn.com
引用本文:   
袁启凤, 严佳文, 张绿萍, 简学群, 姚本兰, 罗德水, 苏州, 马玉华.不同贮藏温度对‘紫红龙’火龙果品质变化和生理代谢的影响[J]  云南农业大学学报(自然科学), 2017,V32(4): 691-696
YUAN Qifeng, YAN Jiawen, ZHANG Lyuping, JIAN Xuequn, YAO Benlan, LUO Deshui, SU Zhou, MA Yuhua.Effects of Different Storage Temperature on the Fruit Quality, Physiology and Peel Color of ‘Zihonglong’ Pitaya in Guizhou Province[J]  Journal of Yunnan Agricultural University, 2017,V32(4): 691-696
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