不同预冷方式对萨米脱甜樱桃贮藏保鲜品质的影响

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中图分类号：S662.5 文献标识码：A

Effects of Different Precooling Methods on The Storage and Preservation Quality of Summit on Sweet Cherry

WANG Ying，MA Jianfang，LIU Jin* （Tianshui Research Institute of Pomology，Tianshui Gansu 741oo2，China）

Abstract：【Objective】To explore theefects ofcold storage precoolinganddiferential pressure precooling on thecolor， hardness，nutritional components，and antioxidantcapacityof the‘Summitsweet cherry during storage，and to identifythe suitableprecolingprocessforthiscultivar，providingatheoreticalbasisforoptimizingthecoldchaintechnologyofsweetcher ries.【Methods】The 80% mature‘Summit’cherry fruits as experimental materialwere utilized. Two treatments were established：differential pressure pre-cooling （air velocity 3m/s ，pressure difference 50Pa ）and conventional pre-cooling（static storage in 0°C cold room），core temperature dynamics and storage quality parameters including firmness，soluble solids content.【Results】 Within O.5 hours，pressure difference precooling reduced the fruit core temperature from 25.2∘C to 14.83∘C ， increasing the precooling efficiency by 120.64% compared with conventional precooling. After 4O days of storage，the fruit firmness （4.47kg/cm2 ），soluble solid content（SSC， 18.7% ），and titratable acid （0.434% ）of the pressure difference precooling group were 7.19% ， 22.70% ，and 44.19% higher than those of the conventional precooling group，respectively，while the decay rate was reduced by 50.89% . 【Conclusion】 The research indicates that pressure difference precooling technology can synergisticallyimprovecolingeficiencyanddelayqualitydeterioration.Itisrecommendedtoprioritizetheapplicatioof this technology in the postharvest treatment of‘Summit’cheries，supplemented by cold chain transportation （0±1°C ）and modifiedatmospherepackagingtoextendtheshelflife.Thisstudyalsoprovidesatheoreticalbasisforthedevelopmentofposthar vest green preservation technologies for sweet cheries.

Key words：sweet cherry；Summit cherres；pressure diferential precooling；conventional precooling；storageand preser vation quality

甜樱桃（PrunusaviumL.）因其色泽鲜艳、风味独特且富含多酚、维生素C、花色苷等抗氧化活性成分，被誉为“水果中的红宝石”，且具有降血压、抗衰老等保健功能[1]。（剩余6855字）