| 摘要: |
| 研究了4种变温处理对黑瑚珀李贮藏期间品质及生理特性的影响。结果表明，间歇升温处理即-0.5～0 ℃恒温贮藏,每15 d升温至18～20 ℃并保持1 d，再降回-0.5～0 ℃，连续重复5次，能够延缓李子冷害发生，抑制还原糖、可滴定酸及多酚含量的下降，推迟多酚氧化酶（PPO）和过氧化物酶（POD）活性高峰的出现。贮藏90 d后果实品质良好，货架期达到20 d，为最佳变温模式。 |
| 关键词: 李子 变温处理 冷害 生理特性 |
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| 基金项目:天津自然科学基金资助项目(983801901)；杨凌专项基金资助项目 |
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| Study on physiological characteristic and change-temperature storage technology of plums |
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| Abstract: |
| The influence of four change-temperature treatment onstorage quality and physiological changes of “Hei hupo” plums was investigated.The results showed that the treatment of intermittent warming distinctly postponed the symptom and appearingly lightened the degree of chilling injury.The decrease of reducing sugar content and phonemic’s titratable acid content was inhibited and phenolase was lowered by intermittent warming.Treated plums maintained better quality for 90 d and 20 d shelf life. |
| Key words: plums change-temperature treatment chilling injury physiological characteristi |
