湖南农业大学学报（自然科学版）2018，Vol.44Issue(2)：171-175,5.DOI:10.13331/j.cnki.jhau.2018.02.011
短期冷藏贮运条件下兔眼蓝莓果实品质的变化
Quality changes of rabbiteye blueberry by different cooling treatmet for storage and transportation
摘要
Abstract
To understand the quality changes of rabbiteye blueberry by different pre–treatment for short–term storage and transportation, we performed simulated experiments to mimic the conditions of storage and transportation and then characterized the fruit changes. The cooling conditions included diverse treatments such as room temperature, in refrigerate at 4°C, in ice–pack foam boxes, and precooling at 12 °C. All the process was performed in 72 hours. The observed characters were weight loss, firmness, soluble solids content, sugar content, acid content, and tannin content. Our results revealed that the process under ice box and refrigerated storage could reserve freshness of the blueberry better than other treatment. And, the fruit quality of pre–cooling groups was better to that of no pre–cooling groups.关键词
蓝莓/预冷/冷藏贮运/果实品质Key words
blueberry/pre–cooling/storage and transportation/fruit quality分类
农业科技引用本文复制引用
张贤聪,欧若涵,范艳萍,练华山,李燕红,王迅..短期冷藏贮运条件下兔眼蓝莓果实品质的变化[J].湖南农业大学学报（自然科学版）,2018,44(2):171-175,5.基金项目
四川省国际科技合作与交流研发项目(2017HH0055) （2017HH0055）
