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本试验以莱阳产黄金梨为试材,在气调贮藏条件下采用厚度为0.013mm、0.02mm的PE保鲜袋、双层纸袋和裸放四种处理,研究不同包装方式对梨果实品质相关生理指标,如果实硬度、可溶性固形物、呼吸强度、乙烯生成、维生素C(Vc)、果皮叶绿素含量、以及褐变指数、腐烂指数、好果率和失重率变化的影响。试验结果表明,0.013mmPE保鲜袋单果包装处理的贮藏效果明显优于其他处理。主要表现在能有效减缓果实硬度降低,延迟果实软化;维持较高的可溶性固形物含量,降低和延迟乙烯释放和呼吸高峰;Vc与果皮叶绿素含量损失也较少,并且一定程度抑制果心组织褐变和降低腐烂率;在贮藏180d时好果率达到93.63%,失重率维持在4.32%。
In this study, Laiyang pear-rich pear was used as test material, under the condition of air-conditioned storage, PE thickness of 0.013mm, 0.02mm PE fresh bags, double paper bags and bare four treatments to study the different packaging methods on pear fruit quality-related physiology Indicators such as hardness, soluble solids, respiration rate, ethylene production, vitamin C (Vc), pericarp chlorophyll content, and browning index, decay index, good fruit rate and weight loss rate changes. The test results showed that the storage effect of 0.013mmPE fresh bag packaging was significantly better than other treatments. Mainly in the effective reduction of fruit firmness reduction, delayed fruit softening; to maintain a higher soluble solids content, reduce and delay the release of ethylene and respiratory peak; Vc and peel chlorophyll content loss is less, and to some extent, inhibition of fruit tissue browning Change and reduce the rotten rate; good fruit rate reached 93.63% after 180d storage, the weight loss rate remained at 4.32%.