共查询到18条相似文献，搜索用时 343 毫秒
1.
延迟和缩短苹果气调处理时间对贮藏效果的影响 总被引：3，自引：1，他引：3
以新红星苹果为试材探讨延迟和缩短低氧气调新组合(10 ℃, 2 %O2 + 7. 5 %CO2) 处理时间对其贮藏效果的影响。结果表明, 贮藏123 d 时, 冷藏对照(0 ℃, 空气) 和常规气调处理(0 ℃, 3 %O2 + 3 %CO2) 果实的虎皮病果率分别为25. 6 %和1. 02 % , 果肉硬度分别为5. 79 和6. 52 kg/ cm2, 而低氧新组合处理无虎皮病, 果肉硬度(6. 63 kg/ cm2) 显著高于冷藏对照, 而与常规气调处理无显著差异。10 ℃空气中放15 d 后再用低氧新组合处理108 d 的果实虎皮病果率6. 67 % , 果肉硬度(4. 8 kg/ cm2) 显著低于冷藏对照和常规气调处理。这些结果说明果实采后及时进行低氧气调处理是必要的。冷藏对照、常规气调处理和在10 ℃下低氧新组合处理123 d 的果实再于0 ℃空气中放58 d , 其虎皮病果率分别为46. 9 %、36. 4 %和0 , 果肉硬度分别为5. 28 、5. 21 和4. 5 kg/ cm2。在10 ℃下低氧新组合处理96 d 再冷藏的苹果, 在贮后50 d 时无虎皮病果, 果肉硬度为4. 67 kg/ cm2 。综合来看, 计划贮期约5 个月时, 10 ℃下低氧新组合处理的时间可由4 个月缩短为3. 3 个月。低氧气调新组合处理的苹果在气调期间α2法尼烯和共轭三烯的形成受到显著抑制。 相似文献
2.
以玫瑰红苹果为试材研究０℃和１０℃温度下２％Ｏ2与３％、７．５％、１２％ＣＯ２不同气调组合处理的效果。选出在０℃和１０℃下气调新组合２％Ｏ２＋７．５％ＣＯ２，其特点是Ｏ２浓度在低氧气调范围内，ＣＯ２浓度明显高于国外低氧气调。低氧气调新组合处理果实 １２１ｄ，果肉硬度和果皮叶绿素含量高于对照（Ｏ℃＋空气），果皮α－法尼烯和共轭三烯含量显著低于对照。其中 １０℃＋ ２％ Ｏ２＋７．５％ＣＯ２处理果实再在２０℃空气中放７ ｄ或在５－７℃空气中放 １２２ ｄ后，未发现虎皮病果，０℃＋２％Ｏ２＋７．５％ＣＯ２处理果实则在５－７℃空气中再放３０ ｄ后也未发生虎皮病，说明低氧气调新组合处理可防止果实在贮后一段时间内发生虎皮病，应注意低氧气调新组合处理败后效应的利用。 相似文献
3.
苹果低氧气调新组合及其防治虎皮病的效果 总被引：6，自引：0，他引：6
以玫瑰红苹果为试材研究０℃和１０℃温度下２％Ｏ２与３％、７．５％、１２％ＣＯ２不同气调组合处理的效果。选出在０℃和１０℃下气调新组合２％Ｏ２＋７．５％ＣＯ２，其特点是Ｏ２浓度在低氧气调范围内，ＣＯ２浓度明显高于国外低氧气调。低氧气调新组合处理果实１２１ｄ，果肉硬度和果皮叶绿素含量高于对照（０℃＋空气），果皮α－法尼烯和共轭三烯含量显著低于对照。其中１０℃＋２％Ｏ２＋７．５％ＣＯ２处理果实再在２０℃ 相似文献
4.
5.
6.
苹果是呼吸跃变型水果,气调贮藏(CA)效果极佳。我国目前仍以自发气调贮藏(MA)为主,即塑料小包装贮藏。在没有气调库的条件下,塑料小包装或大帐加冷库贮藏是最优方法,其贮藏效果优于单独的气调贮藏或冷藏。具体操作规程如下。1采收果实采收时间对耐藏性有很大影响。采收太早,果实外观色泽和风味不够好,且易发生生理病害;采收太迟,贮藏中衰老快,果肉发绵易褐变等。因此,短期贮藏的可延迟几天采收,长期贮藏的可提前几天采收。总的来说,应在果实充分成熟、果肉紧密而不软、果面有良好的蜡质时采收为宜。采收时一定要避免机械损伤。2药剂处理用… 相似文献
7.
以东魁杨梅为试材,研究简易自发气调贮藏(MA)和充氮气调贮藏(NA)条件下,杨梅贮藏小环境中气体成分的变化和对贮藏效果的影响。结果表明:在MA中,乙烯浓度在2d达到高峰;O2前4d浓度急剧下降,后维持在2.48%至1.78%;CO2一直呈上升趋势,试验过程浓度提高了124.3%。在NA中,乙烯高峰出现时间明显推迟、峰高降低;O2浓度维持在2.28%-1.82%,CO2变化与MA相似,浓度提高了131.3%。MA和NA均有效延缓杨梅鲜果的软化变质,减缓果实硬度和总糖的下降速率。贮藏至16d,NA和MA中果实变质率分别比对照下降31.6%和22.5%,硬度比对照增加25.93%和21.98%,总糖含量处理与对照无明显差异。 相似文献
8.
对金红苹果采用塑料袋小包装及塑料大帐气调贮藏的效应和贮后果实营养成分变化进行了研究.结果表明:金红苹果气凋贮藏后.小袋包装处理的商品率达98%,大帐人工降 O_2处理与自然降 O_2处理分别为89%和87%.对照为54.21%;果实硬度各处理间差异明显,小袋包装为17.5 lb/cm~2,大帐气调贮藏为14—16 lb/cm~2,对照12 lb/cm~2;营养成分含量各处理间差异很大,含酸量的变化以小袋贮藏降低最少;维生素 C 含量亦是小袋处理最高达5.048mg/100g.各种处理比较,以小袋包装贮藏效果最佳,其次是大帐人工降 O_2和自然降 O_2处理. 相似文献
9.
苹果简易气调贮藏试验虎明洪（贵州省威宁县果树站５５３１００）我们于１９９１～１９９５年在威宁县利用地上式通风贮藏库，用硅橡胶活动窗塑料大帐和塑料袋小包装进行了简易气调贮藏苹果试验。塑料大帐和塑料袋用太原产０．１２～０．０６ｍｍ厚聚氯乙烯膜热合而成。活... 相似文献
10.
11.
A. B. Truter J. C. Combrink S. A. Burger 《The Journal of Horticultural Science and Biotechnology》2013,88(3):581-587
Summary‘Granny Smith’ apples were harvested at weekly intervals, commencing approximately 155 d after full bloom (DFFB), over two successive seasons. Subsamples of the fruit were stored for periods of five and six months, without the application of diphenylamine, under regular atmosphere (RA) (1990/91 season only), and ultra-low oxygen (ULO) controlled atmosphere (CA) conditions. Further samples were subjected to initial low oxygen stress (ILOS) conditions before ULO CA storage. During the 1989/90 season, scald development after five months’ storage was low for fruit which had been picked in the pre- and post-maturity phases, but high on fruit picked at optimum maturity (170 DFFB). Although storage regime had little effect on scald development after five months’ storage, the ILOS + ULO CA treatment resulted in lower levels of scald on the post-mature fruit after six months of storage than was the case under ULO CA storage alone. There was more scald in the 1990/91 season than in the previous season. Under RA storage conditions, scald levels were high after both five and six months of storage, and decreased only slightly the later the apples were picked. Relative to RA, storage under ULC CA conditions led to markedly lower scald levels on the post-mature fruit, but did not greatly reduce scald on the pre-mature and mature fruit. Storage under the ILOS + ULO CA regime, however, conferred low levels of superficial scald on pre-mature, mature and post-mature fruit after both five and six months of storage. These results suggest that although superficial scald on ‘Granny Smith’ apples can be inhibited by a combination of ILOS and ULO CA storage, the development of scald is also affected by factors other than maturity and storage period. 相似文献
13.
14.
Susan Lurie J. D. Klein Ruth Ben Arie 《The Journal of Horticultural Science and Biotechnology》2013,88(5):503-509
A pre-storage heat treatment of 38°C for four days applied to apples (Malus domestica cv. ‘Granny Smith’) before standard storage in air at 0°C was found to inhibit the development of superficial scald. Apples stored for three months after heat treatment had superficial scald levels similar to those of apples dipped in diphenylamine (DPA), while all control apples had scald. This inhibitory effect was no longer apparent after five months of storage. The heat treatment inhibited the accumulation of α-farnesene and conjugated trienes in apple cuticle while DPA inhibited only a-farnesene oxidation. Heat treated apples also had lower polyphenoloxidase activity in the peel than untreated apples. This treatment may be a substitute for chemical treatments for short-term storage of scald- susceptible apple varieties. 相似文献
15.
F. Lippert 《Erwerbs-Obstbau》2006,48(3):69-77
‘Berlepsch’ as an apple cultivar of large vitamin C contents in excess of 30?mg vitamin C/100?g FM looses marketing share due to its poor storage quality and sensitivity to superficial scald. The objective of the present work was to use 0, 500 or 1000?ppb of 1-MCP (SmartfreshTM) for 24 hours at 2?°C to overcome these two cultivar-related shortcomings. Slightly overripe apples were stored at 2?°C, 95% relative humidity either in normal air (NA) or in controlled atmosphere (CA) under 2% CO2 and 1.8% O2. Each of these six treatments consisted of four replicates of ca. 20?kg apples each. Treatments with 1-MCP did not affect the fruit sugar content. While the storage conditions (NA or CA) did not affect initial fruit respiration, 1-MCP reduced final fruit respiration to ca. 60% and 1-MCP effects on respiration rates in shelf life were more pronounced than in storage. While 1-MCP reduced the initial ethylene formation from 70 to nearly 0?μl/kg/h, this effect was declined with prolonged storage. Similarly, the temperature driven increase in ethylene evolution during shelf life was not affected by 1-MCP treatments. MCP treated fruit lost less weight in storage and shelf life relative to untreated fruits. Doubling the 1-MCP concentration from 500?ppb to 1,000?ppb did not further reduce respiration, ethylene formation, loss of fresh mass or incidence of superficial scald. This corresponds to the dose of 1-MCP commonly used in fruit storage. 相似文献
16.
Daniel Alexandre Neuwald Ivan Sestari Dominikus Kittemann Josef Streif Anderson Weber Auri Brackmann 《Erwerbs-Obstbau》2014,56(1):35-41
‘Braeburn’ apples stored in controlled atmosphere (CA) frequently present internal flesh browning physiological disorder which is commonly referred as ‘Braeburn’ Browning Disorder (BBD). Apples from different orchards, years or site conditions can vary considerably in their sensitivity. The aim of this research was to evaluate the relationship between the mineral status of ‘Braeburn’ apples before-harvest (18 days) and at early and normal harvest, to correlate the data with the BBD incidence found in apples post storage and to investigate possible reasons for differences in disorder sensitivity. Fruits from seven orchards in the Lake Constance area (South-Western Germany) were harvested at two picking dates and the mineral content was measured before-harvest, at-harvest and during storage. Fruit were stored at 1.5?°C under CA conditions (1 kPa O2 and 0.5 kPa CO2) using either a 10 days or a 24 days delayed establishment of CA conditions. Fruit were evaluated after 6 months of storage plus 10 days of shelf life at 18?°C for mineral status and the browning disorder incidence. Results indicate no significant changes of the mineral concentrations in the fruit during CA-storage. Significant correlations between the post storage BBD incidence with K, and in some cases also for the K/Ca ratio and for P at-harvest were found. 相似文献
17.
John C. Fidler 《The Journal of Horticultural Science and Biotechnology》2013,88(2):81-110
The present method of controlling superficial scald of apples in gas storage by wrapping them in paper containing oil is usually very effective but is costly. This is mainly because it requires so much labour. It also takes time and delays the closing of the store. Can simpler, equally effective methods be found ? It was expected that removal of part of the volatile vapours given off by the apples, by circulating the storage atmosphere through a gas-mask type of filter, would reduce scald. This expectation was based on the theory that scald is caused by the accumulation of one or more of these volatiles in the storage atmosphere. Suitable filters were developed and experiments in which the storage atmosphere was analysed showed that these filters did remove a very large part of the apple volatiles. Nevertheless, it was found that the amount of scald occurring on unwrapped King Edward VII apples in gas storage was almost the same in a store with filters as in one without.The well-known effect of gas storage in lowering the rate at which apples lose CO2 is shown in the present paper by means of diagrams. It is this condition which is responsible for the extension of storage life of apples in gas mixtures. 相似文献