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以小白杏为试材,在分别对其进行-3℃冷激处理1 h和3 h、-5℃冷激处理1 h后,将果实置于常温(25~30℃)下7 d,研究冷激处理对小白杏货架期品质的影响,探索对小白杏贮藏最有利的冷激处理条件。结果表明,冷激处理可以延长小白杏的货架期,延缓硬度、可溶性固形物含量及有机酸含量的下降。其中以-3℃冷激处理3 h的杏果货架7 d时的硬度最高,腐烂率最低,货架期的品质最好。
The experiment was carried out under cold shock at -3 ℃ for 1 h and 3 h and at -5 ℃ for 1 h. The fruits were placed under normal temperature (25-30 ℃) for 7 days, To study the effect of cold shock treatment on the shelf life of Xiaobai apricot, and to explore the most favorable condition for cold shock treatment. The results showed that cold shock treatment could prolong the shelf life, delayed hardness, soluble solids content and organic acid content of P. millet. Among them, the apricot fruit shelves treated with -3 ℃ cold shock for 3 h had the highest hardness and the lowest rotten rate at shelf life of 7 d, and the best shelf life.