CAJ | 학술논문

目的：明确不同品种枇杷果实采后低温贮藏期间腐烂和品质变化的差异，为枇杷果实贮运技术的开发提供理论依据。方法研究了“洛阳青”、“宁海白”和“大红袍”3个品种枇杷果实5℃贮藏35 d期间失重率、腐烂指数、果皮和果肉颜色变化、可溶性固形物、维生素C、类胡萝卜素和总酚含量的变化。结果“洛阳青”和“大红袍”枇杷果实采后可溶性固形物、维生素C含量和L值下降，失重率和腐烂指数上升，果实贮藏品质发生劣变。枇杷果实贮藏前期果皮和果肉b值升高，类胡萝卜素和总酚含量增加。但随着贮藏时间的延长，果实中类胡萝卜素和总酚含量逐渐下降。结论与“宁海白”枇杷果实相比，“洛阳青”和“大红袍”枇杷果实采后5℃贮藏期间易发生腐烂，品质劣变严重，耐贮性低。
목적：명학불동품충비파과실채후저온저장기간부란화품질변화적차이，위비파과실저운기술적개발제공이론의거。방법연구료“락양청”、“저해백”화“대홍포”3개품충비파과실5℃저장35 d기간실중솔、부란지수、과피화과육안색변화、가용성고형물、유생소C、류호라복소화총분함량적변화。결과“락양청”화“대홍포”비파과실채후가용성고형물、유생소C함량화L치하강，실중솔화부란지수상승，과실저장품질발생렬변。비파과실저장전기과피화과육b치승고，류호라복소화총분함량증가。단수착저장시간적연장，과실중류호라복소화총분함량축점하강。결론여“저해백”비파과실상비，“락양청”화“대홍포”비파과실채후5℃저장기간역발생부란，품질렬변엄중，내저성저。
Objective To explore the difference in fruit quality changes between different loquat varieties during postharvest low temperature storage, and provide theoretical data for transport and storage technology of postharvest loquat. Methods The changes of fruit weight loss, fruit decay, peel and flesh color, total soluble solids, vitamin C, total carotenoids, and phenolics content of three loquat varieties stored at 5℃ for 35 days were analyzed. Results Fruit quality deteriorated as the total soluble solids, vitamin C, and L value decreased, and weight loss and decay incidence increased in‘Luoyangqing’ and‘Dahongpao’ loquat fruit. The b values of all fruit peel and flesh, total carotenoids and phenolics contents increased during the initial period of storage. With the prolongation of storage, total carotenoids and phenolics contents decreased significantly. Conclusion As compared to ‘Ninghaibai’ fruit, ‘Luoyangqing’ and ‘Dahongpao’ were more sensitive to low temperature storage and promoting fruit quality deterioration and decay incidence.