关键词: 嘎拉, 热处理, 衰老, 品质

Abstract: Effects of post-harvest hot air treatment at 38 ℃ for 4 days on the quality and ripeness characteristics of Gala apples(Malus domestica Borkh.) were studied in this paper. Apples were heat treated at 38 ℃ for 4 days immediately after harvest and then placed at 0 ℃ for 6 weeks. Upon removal from storage, fruits were kept for 1 week at 20 ℃ as shelf life. During the storage or shelf life, the quality and ripeness parameters were assayed. Hot air treatment decreases the respiration rate and ethylene evolution, improves the ratio of soluble solid content/titratable acidity, accelerates the yellow of the peel, inhibits softening during cold storage, and reduces the relativity conductivity at the end of cold storage and shelf life. After the shelf life, heat treated apples maintain better texture quality than controls. Sensory tests showed that heat treated apples are harder and crisper than controls, and improve the acceptability after storage. Pre-storage heat treatment can improve the storage quality of ’Gala’ apples and delay ripeness.

Key words: Gala, heat treatment, ripeness, quality