不同条件对‘巴西蕉’和‘南天黄’香蕉后熟的影响
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摘要
‘南天黄’为性状优良且抗枯萎病的香蕉新品种,其后熟条件与传统栽培品种‘巴西蕉’不同,然而生产中常以统一做法对‘南天黄’进行催熟,易造成生产误判。为提高香蕉品质,延长货架期,本研究以500 mg/L乙烯利喷雾处理后的‘南天黄’与‘巴西蕉’果实为材料,实验分为(22±2)℃处理组(T2)、(22±2)℃+双向拉伸聚丙烯(biaxially oriented polypropylene,BOPP)薄膜包装处理组(T-2)、17℃处理组(T1)、17℃+BOPP薄膜包装处理组(T-1),观察果皮色差、果肉硬度、果实质量损失率、可溶性固形物质量分数的变化和货架期的特点,以此制定‘南天黄’合理催熟方案。T1、T-1处理组‘南天黄’褪绿转黄(催熟时间)比‘巴西蕉’早1 d,T1处理组‘南天黄’比‘巴西蕉’货架期长2 d;T2处理组‘南天黄’褪绿转黄比‘巴西蕉’迟1 d,货架期长2 d;与T2处理组相比,T1处理组香蕉后熟末期硬度、色差L*值、C*值、a*值更大,货架期长2 d,但后熟后颜色不如T2处理组的鲜黄;BOPP包装延缓了褪绿转黄,使催熟时间延长4 d,货架期缩短。因此前期高温(21℃)后期低温(17℃)是‘南天黄’获得较好的货架品质和货架期的后熟条件。
‘Nantianhuang' is a new banana cultivar with good traits and resistance to Fusarium wilt. Artificial ripening conditions for this cultivar are different from those for the traditional cultivar ‘Baxijiao'. In practice, postharvest‘Nantianhuang' are always ripened in the same way as ‘Baxijiao', which is misleading. In this study, in order to improve the quality and extend the shelf life of bananas, ‘Nantianhuang' and ‘Baxijiao' bananas were sprayed with 500 mg/L ethephon and then assigned to 4 treatments: storage at(22 ± 2) ℃(T2), packaging in biaxially oriented polypropylene(BOPP) film +storage at(22 ± 2) ℃(T-2), storage at 17 ℃(T1), and packaging in BOPP film + storage at 17 ℃(T-1). Peel color, pulp firmness, fruit mass loss, total soluble solids content and shelf life were determined during storage, and fruit appearance characteristics during shelf life were recorded to establish an appropriate ripening protocol for ‘Nantianhuang'. Results showed that ‘Nantianhuang' turned yellow one day earlier than ‘Baxijiao' at 17 ℃, but one day later for T2 treatment group.The shelf life of ‘Nantianhuang' was two days longer than ‘Baxijiao' for T1 and T2 treatment groups. For both cultivars, the firmness, L*, C* and a* values of yellowed fruits for T1 treatment group were higher than T2 treatment group, and shelf life at 17 ℃ was prolonged two days. However, the T2 treatment group bananas had a brighter yellow color than T1 treatment group. BOPP ?lm packaging effectively delayed bananas from turning yellow, prolonged the maturation period by four days,and shortened the shelf life. Therefore, it was concluded that arti?cial ripening at 21 ℃ ?rst and then at 17 ℃ is the best condition to improve the maturity quality and prolong the shelf life of ‘Nantianhuang'.
‘Nantianhuang' is a new banana cultivar with good traits and resistance to Fusarium wilt. Artificial ripening conditions for this cultivar are different from those for the traditional cultivar ‘Baxijiao'. In practice, postharvest‘Nantianhuang' are always ripened in the same way as ‘Baxijiao', which is misleading. In this study, in order to improve the quality and extend the shelf life of bananas, ‘Nantianhuang' and ‘Baxijiao' bananas were sprayed with 500 mg/L ethephon and then assigned to 4 treatments: storage at(22 ± 2) ℃(T2), packaging in biaxially oriented polypropylene(BOPP) film +storage at(22 ± 2) ℃(T-2), storage at 17 ℃(T1), and packaging in BOPP film + storage at 17 ℃(T-1). Peel color, pulp firmness, fruit mass loss, total soluble solids content and shelf life were determined during storage, and fruit appearance characteristics during shelf life were recorded to establish an appropriate ripening protocol for ‘Nantianhuang'. Results showed that ‘Nantianhuang' turned yellow one day earlier than ‘Baxijiao' at 17 ℃, but one day later for T2 treatment group.The shelf life of ‘Nantianhuang' was two days longer than ‘Baxijiao' for T1 and T2 treatment groups. For both cultivars, the firmness, L*, C* and a* values of yellowed fruits for T1 treatment group were higher than T2 treatment group, and shelf life at 17 ℃ was prolonged two days. However, the T2 treatment group bananas had a brighter yellow color than T1 treatment group. BOPP ?lm packaging effectively delayed bananas from turning yellow, prolonged the maturation period by four days,and shortened the shelf life. Therefore, it was concluded that arti?cial ripening at 21 ℃ ?rst and then at 17 ℃ is the best condition to improve the maturity quality and prolong the shelf life of ‘Nantianhuang'.
引文
[1]张锡炎,许林兵,李宝荣,等.巴西蕉品种选育及栽培技术要点[J].热带农业科学,2014,34(11):1-5;9.
[2]许林兵,张锡炎,李华平,等.抗枯萎病香蕉新品种‘南天黄’选育[J].热带作物学报,2017,38(6):998-1004.DOI:10.3969/j.issn.1000-2561.2017.06.003.
[3]徐贞贞,任鹏雁,赵靓,等.我国香蕉标准体系建设现状分析[J].农产品质量与安全,2014(3):31-33;43.
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[5]王斌,张学娟,王金乔,等.加套纸袋对香蕉品质影响的研究[J].中国南方果树,2016,45(4):83-86.DOI:10.13938/j.issn.1007-1431.20150485.
[6]VOSS D H.Relating colorimeter measurement of plant color to the Chart[J].HortScience,1992,27(12):1256-1260.
[7]PAYASI A,SANWAL G G.Pectate lyase activity during ripening of banana fruit[J].Phytocchemistry,2003,63(3):243-248.
[8]庄军平,李雪萍,陈维信.香蕉果实后熟过程中果肉软化差异的研究[J].西北植物学报,2009,29(5):983-988.
[9]BAPAT V A,TRIVEDI P K,GHOSH A,et al.Ripening of fleshy fruit:molecular insight and the role of ethylene[J].Biotechnology Advances,2010,28(1):94-107.DOI:10.1016/j.biotechadv.2009.10.002.
[10]SALVADOR A,SANZ T,FISZMAN S M.Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas[J].Postharvest Biology and Technology,2007,43(3):319-325.DOI:10.1016/j.postharvbio.2006.10.007.
[11]王斌,张江周,王金乔,等.香蕉气调催熟最佳温度研究[J].南方农业学报,2016,47(12):2139-2144.DOI:10.3969/j.issn.2095-1191.2016.12.2139.
[12]游淑玲.香蕉富氧控温催熟技术的研究与应用[J].福建热作科技,2015,40(3):15-18.
[13]郭斐.外源脱落酸和乙烯利处理对香蕉成熟的影响[D].太原:山西农业大学,2016:17-22.
[14]尚政,张宇,王萌,等.40%乙烯利水剂催熟对香蕉品质的影响[J].热带农业科学,2014,34(6):48-53.
[15]郭良才,岳平,段桂云.香蕉催熟过程中的温湿效应分析及模拟控制[J].甘肃气象,2003,21(2):31-33.
[16]周丹,李爽,哈红霞,等.香蕉催熟库制冷系统设计及实验研究[J].低温与特气,2016,34(2):15-17;33.DOI:10.3969/j.issn.1007-7804.2016.02.004.
[17]苏新国,王尔茂,郑永华.香蕉物流贮运过程中品质指标动态预测研究[J].食品科学,2008,29(10):604-607.
[18]THOMAS P,JANAVE M T.Effect of temperature on chlorophpllase activity,chlorophyll degradation and carotenoids of Cavendish bananas during ripening[J].International Journal of Food Science&Technology,1992,27(1):57-63.DOI:10.1111/j.1365-2621.1992.tb01178.x.
[19]段学武,张昭其,季作梁,等.冷激处理对香蕉保鲜效果的影响[J].食品科学,2002,23(5):138-141.
[20]LANCASTER J E,GRANT J E,LISTER C,et al.Skin color in apples-influence of copigmentation and plastid pigments on shade and darkness of red color in five genotypes[J].Journal of the American Society for Horticultural Science,1994,119(1):63-69.
[21]杨晓棠,徐兰英,张昭其,等.采后香蕉青皮熟形成机理研究[C]//中国园艺学会十届二次理事会暨学术研讨会论文摘要集.南京:中国园艺学会,2007:70.
[22]刘伟鑫,张建平,金志强,等.不同温度处理对宝岛蕉果皮色泽的影响[J].热带作物学报,2014,35(3):471-475.DOI:10.3969/j.issn.1000-2561.2014.03.010.
[23]陈维信,苏美霞,王振永,等.香蕉催熟生理和技术研究[J].华南农业大学学报,1993,14(2):102-106.
[24]李云,钱春梅,陆旺金,等.香蕉和大蕉果实在不同温度下催熟后的色泽变化[J].园艺学报,2006,33(3):617-620.
[25]李安妮,朱慧英,吴辉文.香蕉催熟技术[J].广东农业科学,1989(5):11-12.
[26]陈清西,纪旺盛.香蕉无公害高效栽培[M].北京:金盾出版社,2004:194.
[27]廉韶斌,郝利平,王愈.不同温度下香蕉催熟过程中品质变化的研究[J].食品科技,2014,39(12):54-58.DOI:10.13684/J.cnki.spki.2014.12.001.
[28]范中奇,卓远芳,符亚莉,等.香蕉MaWRKY31转录因子的特性及对MaACS1、MaACO1和MaSAG1的调控[J].食品科学,2017,38(6):13-19.DOI:10.7506/spkx1002-6630-201706003.
[2]许林兵,张锡炎,李华平,等.抗枯萎病香蕉新品种‘南天黄’选育[J].热带作物学报,2017,38(6):998-1004.DOI:10.3969/j.issn.1000-2561.2017.06.003.
[3]徐贞贞,任鹏雁,赵靓,等.我国香蕉标准体系建设现状分析[J].农产品质量与安全,2014(3):31-33;43.
[4]肖维强,许林兵,黄秉智,等.不同薄膜包装对粉蕉货架期品质的影响[J].广东农业科学,2017,44(4):131-137.DOI:10.16768/j.issn.1004-874X.2017.04.020.
[5]王斌,张学娟,王金乔,等.加套纸袋对香蕉品质影响的研究[J].中国南方果树,2016,45(4):83-86.DOI:10.13938/j.issn.1007-1431.20150485.
[6]VOSS D H.Relating colorimeter measurement of plant color to the Chart[J].HortScience,1992,27(12):1256-1260.
[7]PAYASI A,SANWAL G G.Pectate lyase activity during ripening of banana fruit[J].Phytocchemistry,2003,63(3):243-248.
[8]庄军平,李雪萍,陈维信.香蕉果实后熟过程中果肉软化差异的研究[J].西北植物学报,2009,29(5):983-988.
[9]BAPAT V A,TRIVEDI P K,GHOSH A,et al.Ripening of fleshy fruit:molecular insight and the role of ethylene[J].Biotechnology Advances,2010,28(1):94-107.DOI:10.1016/j.biotechadv.2009.10.002.
[10]SALVADOR A,SANZ T,FISZMAN S M.Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas[J].Postharvest Biology and Technology,2007,43(3):319-325.DOI:10.1016/j.postharvbio.2006.10.007.
[11]王斌,张江周,王金乔,等.香蕉气调催熟最佳温度研究[J].南方农业学报,2016,47(12):2139-2144.DOI:10.3969/j.issn.2095-1191.2016.12.2139.
[12]游淑玲.香蕉富氧控温催熟技术的研究与应用[J].福建热作科技,2015,40(3):15-18.
[13]郭斐.外源脱落酸和乙烯利处理对香蕉成熟的影响[D].太原:山西农业大学,2016:17-22.
[14]尚政,张宇,王萌,等.40%乙烯利水剂催熟对香蕉品质的影响[J].热带农业科学,2014,34(6):48-53.
[15]郭良才,岳平,段桂云.香蕉催熟过程中的温湿效应分析及模拟控制[J].甘肃气象,2003,21(2):31-33.
[16]周丹,李爽,哈红霞,等.香蕉催熟库制冷系统设计及实验研究[J].低温与特气,2016,34(2):15-17;33.DOI:10.3969/j.issn.1007-7804.2016.02.004.
[17]苏新国,王尔茂,郑永华.香蕉物流贮运过程中品质指标动态预测研究[J].食品科学,2008,29(10):604-607.
[18]THOMAS P,JANAVE M T.Effect of temperature on chlorophpllase activity,chlorophyll degradation and carotenoids of Cavendish bananas during ripening[J].International Journal of Food Science&Technology,1992,27(1):57-63.DOI:10.1111/j.1365-2621.1992.tb01178.x.
[19]段学武,张昭其,季作梁,等.冷激处理对香蕉保鲜效果的影响[J].食品科学,2002,23(5):138-141.
[20]LANCASTER J E,GRANT J E,LISTER C,et al.Skin color in apples-influence of copigmentation and plastid pigments on shade and darkness of red color in five genotypes[J].Journal of the American Society for Horticultural Science,1994,119(1):63-69.
[21]杨晓棠,徐兰英,张昭其,等.采后香蕉青皮熟形成机理研究[C]//中国园艺学会十届二次理事会暨学术研讨会论文摘要集.南京:中国园艺学会,2007:70.
[22]刘伟鑫,张建平,金志强,等.不同温度处理对宝岛蕉果皮色泽的影响[J].热带作物学报,2014,35(3):471-475.DOI:10.3969/j.issn.1000-2561.2014.03.010.
[23]陈维信,苏美霞,王振永,等.香蕉催熟生理和技术研究[J].华南农业大学学报,1993,14(2):102-106.
[24]李云,钱春梅,陆旺金,等.香蕉和大蕉果实在不同温度下催熟后的色泽变化[J].园艺学报,2006,33(3):617-620.
[25]李安妮,朱慧英,吴辉文.香蕉催熟技术[J].广东农业科学,1989(5):11-12.
[26]陈清西,纪旺盛.香蕉无公害高效栽培[M].北京:金盾出版社,2004:194.
[27]廉韶斌,郝利平,王愈.不同温度下香蕉催熟过程中品质变化的研究[J].食品科技,2014,39(12):54-58.DOI:10.13684/J.cnki.spki.2014.12.001.
[28]范中奇,卓远芳,符亚莉,等.香蕉MaWRKY31转录因子的特性及对MaACS1、MaACO1和MaSAG1的调控[J].食品科学,2017,38(6):13-19.DOI:10.7506/spkx1002-6630-201706003.