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在-1.1℃下贮藏的Bosc梨,其贮藏寿命比Anjou梨短得多(Bosc梨为110—120天,Anjou梨为180—220天)。这种差异的生理基础尚不清楚。果实含酸量、可溶性糖、细胞壁材料和淀粉是果实成熟度、品质和贮藏寿命的常用指标。气调贮藏果实保持有机酸含量总是与延长贮藏寿命有关。采收时含酸量和含糖量高的Anjou梨比含酸量、含糖量低的Anjou梨有较好的贮藏品质。Anjou梨在采收时和在贮藏中蛋白质含量较高与贮藏寿命较短有联系。
Bosc pears stored at -1.1 ° C have a much shorter shelf life than Anjou pears (Bosc pears 110-120 days, Anjou pears 180-220 days). The physiological basis of this difference is not clear. Fruit acid content, soluble sugar, cell wall material and starch are commonly used indicators of fruit maturity, quality and shelf life. Atmospheric storage of fruits to maintain the organic acid content is always related to extending the shelf life. Anjou pears with high acidity and sugar content during harvest had better storage quality than Anjou pears with low acidity and low sugar content. Anjou pear is associated with higher protein content and shorter shelf life at harvest and during storage.