研究了冷锻炼对黄冠梨采后果皮褐变以及贮藏和货架期间果肉品质的影响。结果表明:适宜的冷锻炼处理可有效抑制黄冠梨果皮和果心褐变,对贮藏期可滴定酸的下降和货架期MDA的上升也有抑制作用,还可有效抑制贮藏后期和货架期黄冠梨乙醇含量的积累,有利于黄冠梨货架期果肉品质的保持。常温货架期24d,各冷锻炼处理加重了果实外部腐烂,但减轻了果肉组织溃败。试验中,黄冠梨最佳冷锻炼时间为6 d。

The experiment studied the influence of low temperature conditioning on postharvest browning and fruit quality of Huangguan pear during the storage and shelf life.The results showed that appropriate cold temperature can inhibit the browning effectively,restrained the decline of titratable acid in storage and increased MDA in shelf life.It had significant effect on the inhibition of ethanol accumulation in storage and shelf life and benefit for the maintaining of fruit quality.After 24 days at room temperature,fruit with cold conditioning treatment were worse on the outside rotting but less inside damage.The optimum time for cold conditioning is 6 days.