黑琥珀李采后生理与贮藏技术的研究
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摘要
以黑琥珀李果实为试验材料，研究了不同贮藏温度和不同保鲜剂结合不同包装对李果实采后硬度、TSS、TA、总糖、V_C、REC、MDA、POD、SOD、PG、PE、果胶和脯氨酸等品质和生理指标的影响，并探讨了李果实软化衰老的生理机制，为黑琥珀李果实的贮藏保鲜提供了理论依据。试验结果表明：
采后黑琥珀李果实在20±1℃贮藏过程中，很快就呈现出品质劣变和衰老的生理特征。表现为果实硬度和TA、TSS、总糖和V_C含量的迅速下降，呈现典型跃变型果实的呼吸变化和乙烯生成规律，果实组织的REC和MDA含量持续升高，POD、SOD、PG、PE活性和脯氨酸含量在贮藏过程中均呈峰型变化；WSP含量迅速上升，而原果胶含量则不断下降。1±1℃低温贮藏，可较好地抑制果实硬度和TA、TSS、总糖和V_C含量的下降，降低果实的呼吸速率，抑制乙烯生成，推迟PG和PE活性高峰的出现，延缓SOD活性和脯氨酸、原果胶含量的降低，抑制WSP含量的增加，进而延缓了果实的成熟衰老。但低温会诱导POD活性的升高。与1±1℃的低温贮藏相比，3±1℃和5±1℃对果实成熟衰老进程的抑制作用相对较小。
不同保鲜剂结合不同包装在1±1℃的冷藏条件下，与对照相比，可较好地维持果实TA、总糖和V_C的含量；明显地降低果实的呼吸速率和乙烯释放量；抑制果实组织REC的升高和MDA的积累，保持了细胞膜的完整性；抑制POD活性的升高，保持较高的SOD活性，增强了果实的抗氧化能力；抑制原果胶的降解和WSP含量的上升，抑制PG和PE活性的升高，延缓了果实硬度的降低。另外还明显降低果实的褐变率和腐烂率，延缓果实衰老，从而延长了李果实的贮藏期。但对果实TSS和脯氨酸含量影响不大。
在生产性贮藏试验中，变温贮藏明显降低李果实的褐变率，但加速了果实硬度的降低。处理V(1号保鲜剂+专用保鲜袋+低温贮藏)的贮藏效果最好(?)贮藏60天后，好果率达98％，果实品质较好，是黑琥珀李采后较为理想的(?)模式。
In this study, the effects of different storing temperature regimes and different fungicides and packaging materials on qualitative and physiological attributes of 'Black Amber' plum fruit were investigated. The parameters were studied, including firmness TSS TA total sugar vitamin C REC MDA POD SOD PG PE pectin and proline. The physiological mechanism of softening and senescence was discussed, which provided theoretical bases for the storage of 'Black Amber' plum fruit.
In this study fruit stored under 20 ± 1 ℃ were ripened and the fruit on whole rottened quickly which leads to rapid decrease in the firmness, TA TSS, total sugar and vitamin C. Respiration rate and ethylene production of plum fruit followed typical climacteric pattern while REC of fruit tissues and MDA content increased sharply. POD, SOD, PG and PE activities and proline content showed climacteric changes. WSP content increased and protopectin content decreased quickly. Low temperature regime of 1 ± 1℃ significantly decreased respiration rate and ethylene production. It delayed the climacteric pathway and lowered the activities of PG and PE while the lower temperature delayed the increase of SOD activity, proline and protopectin contents. It inhibited the increase of WSP content, delayed the ripening and senescence of plum fruit but lower temperature tends to increase of POD activity. Comparing three different temperature regimes, fruits stored under 1 ± 1℃ exhibited optimum functions in terms of ripening an
d senescence as compared to 3 ± 1℃ and 5
±1℃.
Using different fungicides and packaging materials during storage at 1±1℃, compared with control, maintained higher firmness and delayed the decrease of the content of TA total sugar and vitamin C; apparently decreased respiration rate and ethylene production; delayed the increase of REC and decreased the accumulation of MDA, kept the membrane integrity; inhibited the increase of POD activity, maintained higher SOD activity, retarded the hydrolysis of protopectin and inhibited the increase of WSP, inhibited the activities of enzymes relating to fruits softening such as PG and PE; but the treatments had slightly effects on the content of TSS and
proline. In addition, they could also reduced decay and browning of plum fruit, delayed the senescence of plum fruit and prolonged the storage time
The intermittent warming treatment could significantly relieve browning of plum fruit but accelerate the decrease of firmness. In general the most conducive environment for the storing the plum fruits was 1 ?1癈 treated with fungicide No. 1 packed in special packages. Fruits stored for 60 days under such environment showed high quality attributes and 98 % fruits were graded as of good quality.
采后黑琥珀李果实在20±1℃贮藏过程中，很快就呈现出品质劣变和衰老的生理特征。表现为果实硬度和TA、TSS、总糖和V_C含量的迅速下降，呈现典型跃变型果实的呼吸变化和乙烯生成规律，果实组织的REC和MDA含量持续升高，POD、SOD、PG、PE活性和脯氨酸含量在贮藏过程中均呈峰型变化；WSP含量迅速上升，而原果胶含量则不断下降。1±1℃低温贮藏，可较好地抑制果实硬度和TA、TSS、总糖和V_C含量的下降，降低果实的呼吸速率，抑制乙烯生成，推迟PG和PE活性高峰的出现，延缓SOD活性和脯氨酸、原果胶含量的降低，抑制WSP含量的增加，进而延缓了果实的成熟衰老。但低温会诱导POD活性的升高。与1±1℃的低温贮藏相比，3±1℃和5±1℃对果实成熟衰老进程的抑制作用相对较小。
不同保鲜剂结合不同包装在1±1℃的冷藏条件下，与对照相比，可较好地维持果实TA、总糖和V_C的含量；明显地降低果实的呼吸速率和乙烯释放量；抑制果实组织REC的升高和MDA的积累，保持了细胞膜的完整性；抑制POD活性的升高，保持较高的SOD活性，增强了果实的抗氧化能力；抑制原果胶的降解和WSP含量的上升，抑制PG和PE活性的升高，延缓了果实硬度的降低。另外还明显降低果实的褐变率和腐烂率，延缓果实衰老，从而延长了李果实的贮藏期。但对果实TSS和脯氨酸含量影响不大。
在生产性贮藏试验中，变温贮藏明显降低李果实的褐变率，但加速了果实硬度的降低。处理V(1号保鲜剂+专用保鲜袋+低温贮藏)的贮藏效果最好(?)贮藏60天后，好果率达98％，果实品质较好，是黑琥珀李采后较为理想的(?)模式。
In this study, the effects of different storing temperature regimes and different fungicides and packaging materials on qualitative and physiological attributes of 'Black Amber' plum fruit were investigated. The parameters were studied, including firmness TSS TA total sugar vitamin C REC MDA POD SOD PG PE pectin and proline. The physiological mechanism of softening and senescence was discussed, which provided theoretical bases for the storage of 'Black Amber' plum fruit.
In this study fruit stored under 20 ± 1 ℃ were ripened and the fruit on whole rottened quickly which leads to rapid decrease in the firmness, TA TSS, total sugar and vitamin C. Respiration rate and ethylene production of plum fruit followed typical climacteric pattern while REC of fruit tissues and MDA content increased sharply. POD, SOD, PG and PE activities and proline content showed climacteric changes. WSP content increased and protopectin content decreased quickly. Low temperature regime of 1 ± 1℃ significantly decreased respiration rate and ethylene production. It delayed the climacteric pathway and lowered the activities of PG and PE while the lower temperature delayed the increase of SOD activity, proline and protopectin contents. It inhibited the increase of WSP content, delayed the ripening and senescence of plum fruit but lower temperature tends to increase of POD activity. Comparing three different temperature regimes, fruits stored under 1 ± 1℃ exhibited optimum functions in terms of ripening an
d senescence as compared to 3 ± 1℃ and 5
±1℃.
Using different fungicides and packaging materials during storage at 1±1℃, compared with control, maintained higher firmness and delayed the decrease of the content of TA total sugar and vitamin C; apparently decreased respiration rate and ethylene production; delayed the increase of REC and decreased the accumulation of MDA, kept the membrane integrity; inhibited the increase of POD activity, maintained higher SOD activity, retarded the hydrolysis of protopectin and inhibited the increase of WSP, inhibited the activities of enzymes relating to fruits softening such as PG and PE; but the treatments had slightly effects on the content of TSS and
proline. In addition, they could also reduced decay and browning of plum fruit, delayed the senescence of plum fruit and prolonged the storage time
The intermittent warming treatment could significantly relieve browning of plum fruit but accelerate the decrease of firmness. In general the most conducive environment for the storing the plum fruits was 1 ?1癈 treated with fungicide No. 1 packed in special packages. Fruits stored for 60 days under such environment showed high quality attributes and 98 % fruits were graded as of good quality.
引文
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