ab.Effect of temperatureecgtive commodity Relative Temperature velocity of Relative Loss per day (F)(C) Assumed Q10* deterioration shelf life (%) 32 0 1.0 100 1 50 10 3.0 3.0 33 3 68 20 2.5 7.5 13 8 86 30 2.0 15.0 7 14 104 40 1.5 22.5 4 25 Note:*Q10= Rate of deterioration at temperature(T)+10C Rate of deterioration at T
Table 4.5.Fruits and vegetables classified according to sensitivity to chilling injury GROUP I GROUP II Non-chilling-sensitive F OC Chilling-sensitive commodities 122 50 commodities 113 45 104 40 High-temperature injury- High-temperature injury 95 35 86 30 Optimum ripening 77 25 Optimum ripening temperature range temperature range for fruits 68 20 for fruits 59 15 Ideal temperature range 50 10 for transit and storage Ideal temperature range 41 5 Chilling injury for transit and storage 3 0 Freezing injury 5 Freezing injury
GROUP I GROUP II Fruits Vegetables Fruits Vegetables Apple* Artichoke Avocado Beans,snap Apricot Asparaqus Banana Cassava Blackberry Beans,lima Breadfruit Cucumber Blueberry Beet Carambola Eggplant Cherry Broccoli Cherimoya Ginger Currant Brussels sprouts Citrus Muskmelon Date Cabbage Cranberry Okra Fig Carrot Durian Peppers Grape Cauliflower Feijoa Potato Kiwifruit Celery Guava Pumpkin Loquat Corn,sweet Jackfruit Squash Nectarine* Endive Jujube Sweet potato Peach* Garlic Longan Taro Pear Lettuce Lychee Tomato Persimmon" Mushrooms Mango Watermelon Plum* Onion Mangosteen Yam Prune Parsley Olive Raspberry Parsnip Papaya Strawberry Peas Passion fruit Radish Pepino Spinach Pineapple Turnip Plantain Pomegranate Prickly pear Rambutan Sapodilla Sapote Tamarillo Note:*Some cultivars are chilling sensitive
2 、贮期最适温度
2 、贮期最适温度
3、采后处理的高温伤害 ➢ 高于30℃的温度虽然加速香蕉果肉成熟, 但果实不能 正常着色; 同样, 该高温导致番茄番茄红素积累受抑 ➢ 长期高于35℃的温度会导致代谢异常和细胞结构破坏 ➢ 适度高温短时间处理可控制采后病害而不明显影响贮 藏性 ➢ 适度热处理还可增强贮藏性 ➢ 热处理过度会导致高温伤害和贮藏性下降
3、采后处理的高温伤害 ➢ 高于30℃的温度虽然加速香蕉果肉成熟, 但果实不能 正常着色; 同样, 该高温导致番茄番茄红素积累受抑 ➢ 长期高于35℃的温度会导致代谢异常和细胞结构破坏 ➢ 适度高温短时间处理可控制采后病害而不明显影响贮 藏性 ➢ 适度热处理还可增强贮藏性 ➢ 热处理过度会导致高温伤害和贮藏性下降