枣（Ziziphus jujuba Mill.）采后及贮藏生理特性的研究
摘要
鲜枣不耐贮藏，采后在自然状态下仅有几天的鲜脆状态，而后果肉就会软化褐变。伴随这一过程营养成分氧化分解，鲜食品质逐渐丧失。鲜枣的贮藏保鲜问题目前尚未解决，严重影响着鲜枣业的发展。本研究以冬枣为主要材料，赞皇大枣为辅助材料，对枣采后及贮藏生理特性进行了的研究。其主要研究结果如下：
1 对不同成熟度的冬枣和赞皇大枣在不同温度下的呼吸进行测定表明，冬枣的呼吸水平低于赞皇大枣，冬枣的乙烯秆放高峰与呼吸速率的高水平相一致，冬枣和赞皇大枣为非呼吸跃变型果。
2 冬枣0℃和常温下失重率的测定表明，冬枣基本上可归纳为B型果实即随着温度的降低蒸发量也降低。
3 冬枣的冰点温度为-6℃， 赞皇大枣的冰点温度为-2．5℃。
4 白熟、初红、半红、全红不同成熟期冬枣的Vc、总糖、还原糖、可滴定酸4种营养指标的测定表明，初红果已具有较高的营养品质，可以进入鲜枣的商品采收期。冬枣PPO的活性测定表明，随着成熟度的增加，PPO活性呈下降趋势，这说明适当的晚采，可以降低冬枣的褐变水平。
5 冬枣采后常温下放置9d，除全红果Vc含量先升后降外，半红、初红果的Vc含量和不同成熟度冬枣总糖、还原糖均呈上升趋势，可滴定酸呈下降趋势，抗坏血酸氧化酶活性先略有下降，随后上升，PPO活性先上升，后开始下降。冬枣0℃下放置40d，总糖、还原糖呈上升趋势，Vc、可滴定酸呈下降趋势，抗坏血酸氧化酶、PPO活性变化与常温下相一致。
6 冬枣常温和0℃条件下营养指标以及失重率的测定表明，在常温下，半红果、全红果耐贮性优于初红果，0℃下，初红果、半红果耐贮性优于全红果。
7 冬枣和赞皇大枣各处理在贮藏过程中，随着烂果率的增加，Vc、可滴定酸、总糖呈下降趋势，抗坏血酸氧化酶、PPO、MDA、乙醇呈上升趋势。
8 贮藏结束时，冬枣不同处理之间，烂果率由低到高的顺序为，保鲜剂、4孔、8孔、带吊、2孔、带叫、对照。赞皇大枣不同处理烂果率由低到高依次为，保鲜剂、带吊、8孔、2孔，4孔、带叶、对照。冬枣和赞皇大枣均以保鲜剂处理的烂果率较低。带叶贮藏短期内贮藏效果比较好，并且带叶具有漂亮的商品外观，建议带叶销售或短期贮藏。
Fresh jujuba fruit are not easy to storage and kept only for a few days in the post-harvest. With softening and browning, the nutrition is degenerated and the fresh quality is destroying. As far, it is difficult to keep-fresh for jujuba fruit, which affects the production of fresh jujuba. In this paper, dongzao was mainly used to study, with the subsidiary sample of zanhuangdazao.The physiological property of dongzao in post-harvest and storage was studied in kinds of aspects. The result is mainly as follows:
1 The study on the respiration of the dongzao and zanhuangdazao in the different ripe-seasons and temperatures showed that the respiration of the former was below that of later and the ethylene production peak of dongzao is similar to the respiration peak. Dongzao and zanhuangdazao belonged to non-climactic fruit.
2 According to measuring the loss of fresh weight of dongzao fruit at 0癈 and the nature condition of room, Dongzao belonged to type B fruit, the evaporation of which decreased with the temperature dropping.
3 The freezing point of Dongzao and zanhuangdazao was -6癈and -2.5癈.
4 The nutrition and enzyme of different ripe, including of white-ripe, new-red, half-red, and full-red was measured. The result showed that new-red fruit had possessed of higher nutritional quality, so the new-red stage can be acted as marketable ripe. The PPO activity had the tendency to decrease with ripening, which showed that it was benefit to lower the level of fruit browning to harvest lately at the right moment.
5 In the nature condition of room for 9 days, the contents of titratable acid tended to decrease, then increase, however the activity of PPO had the opposite tendency. At 0癈 for 40 days, the contents of total sugar and reducing sugar increased too; the contents of Vc and titratable acid presented decreasing tendency; the activity
49
changes of ascobic acid oxidase and PRO were consistent to those in the nature condition of room.
6 The results by measuring the loss weight of fruit and nutrition indices in 0癈 and the nature condition of room showed that half-red and full-red fruit had longer life than new-red fruit, however new-red and half-red fruit had longer life than full-red fruit.
7 During the storage the physiological indices of different treatment of Dongzao and zanhuagdazao were measured. With the ratio of decayed fruit increasing , the contents of Vc, titratable acid and total sugar decreased , however the activity of ascobic acid oxidase, PPO and the contents of MDA and alcohol took the opposite tendency.
8 Among the different treatments in Dongzao, the order of decayed fruit ratio from the low to the high is the kept-fresh reagent, 4-pore, 8-pore, 2-pore with fruit bearing shoot, 2-pore, 2-pore with leaves and control group, however in zanhuangdazao, the order is the kept-fresh reagent, 2-pore with fruit-bearing shoot, 8-pore, 2-pore, 4-pore, 2-pore with leaves and control group. In these treatments, the ratio of decayed fruit in the treatment of 2-pore with leaves was not different from the others, and the effect of storage was better. Furthermore, the fruits treated by 2-pore with leaves had the better marketable appearance. It is supposed to sell fruits with leaves or store away them for a short time.
1 对不同成熟度的冬枣和赞皇大枣在不同温度下的呼吸进行测定表明，冬枣的呼吸水平低于赞皇大枣，冬枣的乙烯秆放高峰与呼吸速率的高水平相一致，冬枣和赞皇大枣为非呼吸跃变型果。
2 冬枣0℃和常温下失重率的测定表明，冬枣基本上可归纳为B型果实即随着温度的降低蒸发量也降低。
3 冬枣的冰点温度为-6℃， 赞皇大枣的冰点温度为-2．5℃。
4 白熟、初红、半红、全红不同成熟期冬枣的Vc、总糖、还原糖、可滴定酸4种营养指标的测定表明，初红果已具有较高的营养品质，可以进入鲜枣的商品采收期。冬枣PPO的活性测定表明，随着成熟度的增加，PPO活性呈下降趋势，这说明适当的晚采，可以降低冬枣的褐变水平。
5 冬枣采后常温下放置9d，除全红果Vc含量先升后降外，半红、初红果的Vc含量和不同成熟度冬枣总糖、还原糖均呈上升趋势，可滴定酸呈下降趋势，抗坏血酸氧化酶活性先略有下降，随后上升，PPO活性先上升，后开始下降。冬枣0℃下放置40d，总糖、还原糖呈上升趋势，Vc、可滴定酸呈下降趋势，抗坏血酸氧化酶、PPO活性变化与常温下相一致。
6 冬枣常温和0℃条件下营养指标以及失重率的测定表明，在常温下，半红果、全红果耐贮性优于初红果，0℃下，初红果、半红果耐贮性优于全红果。
7 冬枣和赞皇大枣各处理在贮藏过程中，随着烂果率的增加，Vc、可滴定酸、总糖呈下降趋势，抗坏血酸氧化酶、PPO、MDA、乙醇呈上升趋势。
8 贮藏结束时，冬枣不同处理之间，烂果率由低到高的顺序为，保鲜剂、4孔、8孔、带吊、2孔、带叫、对照。赞皇大枣不同处理烂果率由低到高依次为，保鲜剂、带吊、8孔、2孔，4孔、带叶、对照。冬枣和赞皇大枣均以保鲜剂处理的烂果率较低。带叶贮藏短期内贮藏效果比较好，并且带叶具有漂亮的商品外观，建议带叶销售或短期贮藏。
Fresh jujuba fruit are not easy to storage and kept only for a few days in the post-harvest. With softening and browning, the nutrition is degenerated and the fresh quality is destroying. As far, it is difficult to keep-fresh for jujuba fruit, which affects the production of fresh jujuba. In this paper, dongzao was mainly used to study, with the subsidiary sample of zanhuangdazao.The physiological property of dongzao in post-harvest and storage was studied in kinds of aspects. The result is mainly as follows:
1 The study on the respiration of the dongzao and zanhuangdazao in the different ripe-seasons and temperatures showed that the respiration of the former was below that of later and the ethylene production peak of dongzao is similar to the respiration peak. Dongzao and zanhuangdazao belonged to non-climactic fruit.
2 According to measuring the loss of fresh weight of dongzao fruit at 0癈 and the nature condition of room, Dongzao belonged to type B fruit, the evaporation of which decreased with the temperature dropping.
3 The freezing point of Dongzao and zanhuangdazao was -6癈and -2.5癈.
4 The nutrition and enzyme of different ripe, including of white-ripe, new-red, half-red, and full-red was measured. The result showed that new-red fruit had possessed of higher nutritional quality, so the new-red stage can be acted as marketable ripe. The PPO activity had the tendency to decrease with ripening, which showed that it was benefit to lower the level of fruit browning to harvest lately at the right moment.
5 In the nature condition of room for 9 days, the contents of titratable acid tended to decrease, then increase, however the activity of PPO had the opposite tendency. At 0癈 for 40 days, the contents of total sugar and reducing sugar increased too; the contents of Vc and titratable acid presented decreasing tendency; the activity
49
changes of ascobic acid oxidase and PRO were consistent to those in the nature condition of room.
6 The results by measuring the loss weight of fruit and nutrition indices in 0癈 and the nature condition of room showed that half-red and full-red fruit had longer life than new-red fruit, however new-red and half-red fruit had longer life than full-red fruit.
7 During the storage the physiological indices of different treatment of Dongzao and zanhuagdazao were measured. With the ratio of decayed fruit increasing , the contents of Vc, titratable acid and total sugar decreased , however the activity of ascobic acid oxidase, PPO and the contents of MDA and alcohol took the opposite tendency.
8 Among the different treatments in Dongzao, the order of decayed fruit ratio from the low to the high is the kept-fresh reagent, 4-pore, 8-pore, 2-pore with fruit bearing shoot, 2-pore, 2-pore with leaves and control group, however in zanhuangdazao, the order is the kept-fresh reagent, 2-pore with fruit-bearing shoot, 8-pore, 2-pore, 4-pore, 2-pore with leaves and control group. In these treatments, the ratio of decayed fruit in the treatment of 2-pore with leaves was not different from the others, and the effect of storage was better. Furthermore, the fruits treated by 2-pore with leaves had the better marketable appearance. It is supposed to sell fruits with leaves or store away them for a short time.
引文
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