不同贮藏温度对黄晶果采后生理和贮藏品质的影响

摘要/Abstract

摘要： 为了得到比较理想的黄晶果贮藏温度，延长黄晶果的品质保存期，进一步开拓黄晶果市场，以黄晶果果实为材料，将其放置于5℃、10℃、15℃和20℃环境条件下贮藏，通过对贮藏期间黄晶果的主要品质和采后生理指标进行测定和分析，研究不同贮藏温度对黄晶果采后生理及贮藏品质的影响。结果表明：低温贮藏能一定程度上保持黄晶果的品质，但在5℃贮藏过程中会发生冷害，冷害症状整体表现为果面内凹附着水渍，果肉果皮褐变。与5℃、15℃和20℃贮藏相比较，10℃贮藏能保持较高的黄晶果硬度、水分、可溶性固形物，总糖和果胶含量，能延缓可滴定酸和维生素C的降解损失，能抑制其呼吸强度、细胞膜相对透性的增加；通过进一步的试验发现10℃贮藏可以有效抑制黄晶果丙二醛含量（MDA）、过氧化物酶（POD）、多酚氧化酶（PPO）和果胶酶活性的升高，延缓黄晶果的褐变速度。研究发现10℃贮藏是黄晶果较为适宜的贮藏温度，它可以有效延长黄晶果品质的保质期。

关键词: 黄晶果, 采后生理, 贮藏品质, 低温

Abstract: In order to obtain the ideal storage temperature of Pouteria caimito Radlk., prolong its quality retention period, and further develop its market, the fruits of P. caimito were used as test material, and stored at 5 ℃, 10 °C, 15 °C and 20 °C. The main quality and postharvest physiological indexes of P. caimito during storage were measured and analyzed, to study the effects of different storage temperatures on postharvest physiology and storage quality. The results showed that low temperature storage could maintain the quality of P. caimito to a certain extent, but chilling injury occurred during storage at 5 °C. The overall symptoms of chilling injury were surface depression of fruits surface, and flesh and peel browning. Compared with the storage at 5 °C, 15 °C and 20 °C, the storage at 10 °C could maintain high hardness, water content, soluble solids, total sugar and pectin of P. caimito, delay the degradation loss of vitamin C, inhibit the increase of respiratory intensity and relative permeability of cell membrane, but had little effect on titratable acid. Through further experiments, it was found that 10 °C storage could effectively inhibit the increase of malondialdehyde content, peroxidase, polyphenol oxidase and pectinase activity, and delay the browning rate of P. caimito. It was found that low-temperature storage at 10 °C was the appropriate storage temperature for P. caimito, which could effectively prolong the shelf life of P. caimito quality.

Key words: Pouteria caimito, postharvest physiology, storage quality, low temperature

中图分类号:

S667.9

何炬才康仕成张冬敏张朝坤李辉洪森辉余惠文田奇琳. 不同贮藏温度对黄晶果采后生理和贮藏品质的影响[J]. 食品科学, 0, (): 0-0.

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