中文摘要：

以＂解放钟＂枇杷果实为试材,采用响应面试验研究不同的热水处理温度（40、45、50℃）、时间（5、10、15 min）以及不同浓度甜菜碱（5、10、15 mmol/L）对1℃冷藏枇杷果实品质的影响。通过对枇杷果实果心褐变指数、出汁率和硬度的测定,建立这3个响应值的二次多项模型,分析其拟合度,并进行验证分析,同时利用模型的响应面对影响枇杷果实品质的关键因素及其相互作用进行探讨。结果表明,甜菜碱结合热处理降低采后枇杷冷害的最优条件为：处理温度44.36℃、时间9.14 min、甜菜碱浓度10.65 mmol/L。验证实验结果表明,该复合处理组褐变指数、出汁率、硬度分别为23.66%、58.91%、2.66 N,能有效抑制枇杷果实冷害症状,保持较好品质,且处理效果优于单独处理。

英文摘要：

Loquat fruits（Eriobotrya japonica Lindl. cv Jiefangzhong） were harvested from Fujian province and response surface methodology（RSM） was used to study the effects of different combined treatment conditions with hot water at different temperatures（40, 45, 50 ℃）, for different time periods（5, 10, and 15 min）, and three concentrations of glycine betaine（5, 10, and 15 mmol/L） on the quality of loquat fruits during subsequent storage at 1 ℃. At the end of storage, the changes in fruit internal browning, firmness and extractable juice were measured. A second-order polynomial model describing each of the three responses was established and its goodness of fit was analyzed. In addition, the model was validated. The response surface analysis was carried out to identify the factors with significant influence on fruit quality and the interactions between them. The optimal combined treatment conditions for reducing chilling injury in loquat fruit were determined as follows： hot water temperature, 44.36 ℃; treatment time, 9.14 min; and glycine betaine concentration, 10.65 mmol/L. The optimized combined treatment was more effective in inhibiting chilling injury of loquat fruit and maintaining quality than either alone.