摘要
“白凤”桃果实冷害的感观特征主要是 :果肉干燥、无光泽和不能正常软化 .冷藏前在 3 5℃放置4 2 h或在冷藏期间每隔 9d加温一次 ( 2 0℃ ,2 4 h)都能明显减轻果实的冷害 ,但显著加速了果实的软化过程 .从果肉硬度和出汁率测定可以有效地判断果实冷害的发生程度 .而 CIELAB表色系统则难于判断冷害的程度 .
WT5”BZ]Major visual and textural symptoms due to chilling injury in “Baifeng” peaches were lack of juiciness and bright gloss, and unable to soft normally. Holding in 35 ℃ for 42 h before cold storage or warming in 20 ℃ for 24 h every 9 days of storage highly reduced the appearance of chilling injury, but significantly accelerated the softening process. Fruit firmness and extractable juice content were successful in determining the onset and extent of chilling injury. However, CIELAB color notation system was failed to define the extent of chilling injury. [WT5”HZ]
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2000年第2期137-140,共4页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
国家自然科学基金!(39970 5 30 )
浙江省自然科学基金!(3972 41)
关键词
桃
果实
贮藏
冷害
热处理
peaches
fruit
storage
chilling injury
warming treatment
