CAJ | 학술논문

研究近冰温贮藏对玉露香梨贮藏品质的影响。以玉露香梨为试材，分别研究-1.5℃和0℃条件下对果实贮藏效果的影响，结果表明-1.5℃近冰温贮藏比0℃贮藏能更好地降低果实腐烂率，减少果心褐变的发生，推迟呼吸高峰到来，延缓硬度、可滴定酸含量下降，减缓果肉相对电导率升高，减少丙二醛生成，但对果实可溶性固形物含量（SSC）的影响差异不显著。使用近冰温贮藏可以更好地保持玉露香梨的果实品质，延缓衰老。
연구근빙온저장대옥로향리저장품질적영향。이옥로향리위시재，분별연구-1.5℃화0℃조건하대과실저장효과적영향，결과표명-1.5℃근빙온저장비0℃저장능경호지강저과실부란솔，감소과심갈변적발생，추지호흡고봉도래，연완경도、가적정산함량하강，감완과육상대전도솔승고，감소병이철생성，단대과실가용성고형물함량（SSC）적영향차이불현저。사용근빙온저장가이경호지보지옥로향리적과실품질，연완쇠로。
The objective of the study is to elucidate the effects of near freezing temperatures on storage quality. The Yuluxiang pears are used to investigate the effects of -1.5 ℃ and 0 ℃ treatments on fruit quality after storage. Comparison of the effects of -1.5 ℃ and 0 ℃ treatments indicated that -1.5 ℃ treatment decreased decay rate, reduced core browning, postponed respiratory climacteric, delayed the decline of firmness and titratable acidity, slowed increasing of the relative electrical conductivity and malondiadehyde (MDA) . But there is no significant difference between the two treatments in soluble solids (SSC) . The studies show that near freezing temperature can improve quality, and delay senescence.