冷害对茄子果实贮藏品质的影响

doi:10.7506/spkx1002-6630-201010071

食品科学 ›› 2010, Vol. 31 ›› Issue (10): 321-325.doi: 10.7506/spkx1002-6630-201010071

冷害对茄子果实贮藏品质的影响

赵云峰^1,2，郑瑞生³

1.盐城工学院 2.福建农林大学 3. 泉州师范学院

收稿日期:2009-07-08 修回日期:2009-12-01 出版日期:2010-05-15 发布日期:2010-12-29
通讯作者: 赵云峰 E-mail:zyfwsl@ycit.cn
基金资助:
盐城工学院校级科研基金项目(XKY2007042)

Effect of Chilling Injury on Storage Quality of Postharvest Eggplant Fruits

ZHAO Yun-feng1,2，ZHENG Rui-sheng3

1. Yancheng Institute of Technology, Yancheng 224003, China ；2. Fujian Agriculture and Forestry University, Fuzhou
350002, China；3. Quanzhou Normal University, Quanzhou 362000, China

Received:2009-07-08 Revised:2009-12-01 Online:2010-05-15 Published:2010-12-29
Contact: ZHAO Yun-feng E-mail:zyfwsl@ycit.cn

摘要/Abstract

摘要：

研究冷害对茄子果实贮藏品质的影响，旨在阐明冷害温度下茄子果实品质劣变的规律。茄子采后分别于冷害温度[(40 ± 1)℃，简称4℃]和非冷害温度[(13 ± 1)℃，简称13℃]贮藏10d，定期测定贮藏期间两组的品质变化。结果显示，4℃条件下茄子果实在第4 天表面出现轻微褐变，随后日趋严重，而在13℃条件下的果实10d 内未发生冷害症状。冷害会加速茄子采后失重率和膜透性的上升，促进叶绿素、可滴定酸(TA)和VC 含量下降，促进贮藏中、后期(4～10d)可溶性糖、还原糖、可溶性蛋白和游离氨基酸含量下降。可见，冷害会促进茄子采后贮藏品质的劣变，降低茄子的食用价值和商品价值。

关键词: 茄子, 冷害, 贮藏品质

Abstract:

To elucidate the quality deterioration pattern of eggplant fruit stored at low temperatures, the effect of chilling injury on storage quality of postharvest eggplant fruits was investigated. Freshly harvested eggplant fruits were stored at chilling injury temperature (4 ± 1) ℃ (4 ℃for short hereinafter) or non-chilling temperature (13 ± 1) ℃ (13 ℃ for short hereinafter) for 10 days. The quality changes were monitored periodically during storage. Browning appeared on the surface of eggplant fruits after 4 days of storage at 4 ℃. No chilling symptoms occurred within 10 days of storage at 13 ℃. Chilling injury accelerated the increases in weight loss and membrane permeability and promoted the decreases in the contents of chlorophyl, titrateble acid (TA) and VC. Chilling injury also propelled the decreases of the contents of reducing sugar, soluble protein and free amino acid in postharvest eggplant fruits during mid to late storage (4 － 10 days). In conclusion, chilling injury can accelerate the quality deterioration and play down the edible value and merchandise value of postharvest eggplant fruits.

Key words: eggplant, chilling injury, storage quality

中图分类号:

TS255.3

赵云峰1,2，郑瑞生3. 冷害对茄子果实贮藏品质的影响[J]. 食品科学, 2010, 31(10): 321-325.

ZHAO Yun-feng1,2，ZHENG Rui-sheng3. Effect of Chilling Injury on Storage Quality of Postharvest Eggplant Fruits[J]. FOOD SCIENCE, 2010, 31(10): 321-325.

[1]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[2]	张萌，曹婷婷，程紫薇，金文渊，金鹏，郑永华. 高湿贮藏对青椒果实冷害和抗氧化活性的影响[J]. 食品科学, 2021, 42(3): 243-250.
[3]	游玉明，汤洁，张美霞，王大平，陆红佳. 外源24-表油菜素内酯调控仔姜活性氧及酚类代谢减轻冷害[J]. 食品科学, 2021, 42(3): 273-280.
[4]	付安珍，左进华，王清，高丽朴，马丽丽，白春美，闫志成，牟建楼. 茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响[J]. 食品科学, 2021, 42(15): 213-219.
[5]	李保祥，余易琳，何悦，郭丽榕，任丹，徐丹. 壳聚糖-纳米纤维素复合涂膜对砂糖橘贮藏保鲜效果的影响[J]. 食品科学, 2021, 42(13): 185-192.
[6]	王懿, 侯媛媛, 马钰晴, 朱璇, 郑永华, 金鹏. 甘氨酸甜菜碱处理对桃果实冷害及抗坏血酸-谷胱甘肽循环代谢的影响[J]. 食品科学, 2021, 42(13): 158-165.
[7]	曹勇，张隋鑫，许秀颖，赵城彬，吴玉柱，张浩，刘景圣. 玉米薄饼贮藏品质分析及货架期预测模型建立[J]. 食品科学, 2021, 42(1): 235-242.
[8]	刘慧，张静林，刘杰超，张光弟，方海田，张强，焦中高. 抗坏血酸结合自发气调包装对灵武长枣贮藏品质和抗氧化性的影响[J]. 食品科学, 2021, 42(1): 257-263.
[9]	谷会，朱世江，侯晓婉，贾志伟，张鲁斌. 氯化钙处理对菠萝采后黑心病及贮藏品质的影响[J]. 食品科学, 2020, 41(9): 161-167.
[10]	生吉萍，赵瑞瑞，陈玲玲，申琳. 褪黑素采前喷施对采后番茄果实抗病性和贮藏品质的影响[J]. 食品科学, 2020, 41(9): 188-193.
[11]	李亚玲，崔宽波，石玲，祝兆帅，李玲，刘严，朱璇. 近冰温贮藏对杏果实冷害及活性氧代谢的影响[J]. 食品科学, 2020, 41(7): 177-183.
[12]	张苗，姜玉，汤静，金鹏，郑永华. 冷激结合甜菜碱处理对西葫芦冷害及能量代谢的影响[J]. 食品科学, 2020, 41(7): 184-190.
[13]	张聪聪，刘静珂，吉茹，逯新月，颜佳薇，艾佳音，葛铭佳，何玲. 挂树和钙处理对樱桃果实贮藏品质的影响[J]. 食品科学, 2020, 41(5): 230-236.
[14]	付云云，蒋成，张静，王鹏霖，姜林君，廖丽，孔燕，闫小倩，陈安均. 乳酸钙对仔姜低温贮藏期间品质影响的多变量分析[J]. 食品科学, 2020, 41(3): 165-170.
[15]	刘瑶，郑秋丽，左进华，高丽朴，刘婧，史君彦，李淼，王清. 茉莉酸甲酯结合低温预贮对尖椒采后品质及生理特性的影响[J]. 食品科学, 2020, 41(3): 178-184.

冷害对茄子果实贮藏品质的影响

Effect of Chilling Injury on Storage Quality of Postharvest Eggplant Fruits

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价