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研究了 4种变温处理对黑瑚珀李贮藏期间品质及生理特性的影响。结果表明 ,间歇升温处理即- 0 .5～ 0℃恒温贮藏 ,每 15 d升温至 18～ 2 0℃并保持 1d,再降回 - 0 .5～ 0℃ ,连续重复 5次 ,能够延缓李子冷害发生 ,抑制还原糖、可滴定酸及多酚含量的下降 ,推迟多酚氧化酶 (PPO)和过氧化物酶 (POD)活性高峰的出现。贮藏 90 d后果实品质良好 ,货架期达到 2 0 d,为最佳变温模式
The effects of four different temperature treatments on the quality and physiological characteristics of Plum black plum during storage were studied. The results showed that the intermittent temperature-rising process was stored at a constant temperature of -0.5 ℃ to 0 ℃, heated to 18-20 ℃ for 15 days and kept for 1 day, then returned to 0-5 ℃ for 5 times, Chilling injury, inhibition of reducing sugar, titratable acid and polyphenol content decreased, postponed the emergence of polyphenol oxidase (PPO) and peroxidase (POD) activity peak. After 90 days of storage, the fruit quality was good and the shelf life reached 20 days, which was the best temperature change mode