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南京农业大学学报 2006

贮前温度处理对草莓果实贮藏特性的影响

DOI: 10.7685/j.issn.1000-2030.2006.01.007, PP. 31-34

钱玉梅,高丽萍,张玉琼,高贵珍,徐德聪,袁维风,段红

Keywords: 草莓果实,温度处理,贮藏,软化

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Abstract:

研究了贮前不同温度处理对草莓果实贮藏特性及软化的影响。结果表明,以贮前50℃预热处理30min和5℃预冷处理30min的果实腐烂率最低;2种处理均能抑制果实呼吸强度的上升、果实中脱落酸(ABA)的生成、生长素(IAA)的下降、纤维素酶活性的上升,并延缓果实硬度的下降。

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