不同贮藏温度对阿克苏骏枣贮藏效果的研究

【目的】筛选适宜阿克苏骏枣的贮藏温度。【方法】将阿克苏骏枣分别贮藏于0、-1和-2℃下,从贮藏温度与阿克苏骏枣采后硬度、可滴定酸、总糖含量、VC含量及果肉细胞膜透性等关系方面进行试验。【结果】阿克苏骏枣贮藏于-2℃条件下,其果实硬度、可滴定酸、总糖含量、VC含量及抑制组织相对电导率升高的效果均高于其它2个温度。【结论】-2℃贮藏温度使枣果果实在整个贮期失水率和转红率较低,好果率和脆果率较高。为了进一步探究阿克苏骏枣贮藏的临界温度,将继续降低温度,对其进行观察和研究。

Research on Storage Effect of Different Temperature on Akesu Junzao Quality

【Objective and Method】Set the temperature at 0,-1 and-2℃ respectively for the storage temperature test of Akesu Junzao,study the relation between storage temperature and hardness,soluble solids content,total sugar content,Vitamin C content and pulp cell membrane permeability of the post-harvest fruit.【Result】At the temperature of-2℃ Akesu Junzao has greater hardness,soluble solids content,total sugar content,Vitamin C content and suppression organization relative conductivity than fruits stored under the other two temperatures.At the temperature of-2℃,water loss rate and turn red rate of Akesu Junzao's fruit are relatively lower and fine fruit rate and crisp fruit rate are relatively higher during storage.【Conclusion】In order to study the critical temperature for the storage of Akesu Junzao,the temperature will be continued to be decreased for further observation and study.