关键词: 橄榄, 机械损伤, 品质, 采后生理

Abstract: By means of three different artificial picking-way, namely tree picking, net picking and natural dropping. Different mechanical stress effects were discussed on business quality and postharvest olives physiology. The results showed that after suffering mechanical stress, during storage, the fruit weight loss rate and the soluble solid content show some linear increase, while the cell membrane permeability also increases. Since both the quantities of vitamin C and organic acid decrease, with water content descending, respiration rate quickly enhancing, and PPO, POD and CAT activities increasing, the fruits decrepitude progress accelerating. Hence gently handling will decrease mechanical stress and be important to extend the life span and improve the commodity quality.

Key words: olives, mechanical stress, quality, postharvest physiology