采收成熟度对油桃贮藏品质的影响  

Effects of Harvest Maturity on Storage Quality of Nectarine

作　　者：孙芳娟[1] 韩明玉[1] 赵彩平[1] 王小会[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨陵712100

出　　处：《西北植物学报》2007年第1期183-187,共5页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家十五"科技攻关项目(2002BA51510);国家863项目(2001AA241143)

摘　　要：以秦光2号油桃为材料,研究了5个采收成熟度油桃果实在冷藏过程中呼吸速率、硬度、可溶性固形物含量(SSC)、可滴定酸含量(TA)的变化.结果表明:(1)冷藏过程中,完熟果实(第Ⅴ成熟度)在贮藏15d后最先到达呼吸高峰,未成熟果实(第Ⅰ、Ⅱ、Ⅲ、Ⅳ成熟度)则成熟度越低呼吸高峰出现的越早,且峰值越高.(2)冷藏过程中,果实硬度和TA逐渐下降,不同成熟度果实硬度变化除第Ⅲ成熟度和第Ⅳ成熟度之间差异不显著外,其余成熟度间均有显著差异(P<0.05);不同成熟度果实在贮藏前期TA差异显著,但后期差异不显著;SSC在贮藏过程中表现出先升高后下降趋势.(3)在冷藏条件下,成熟度越低的果实对低温的敏感性越高,越易发生冷害.(4)第Ⅳ成熟度果实(果实底色呈乳白色,SSC 11.4%,硬度7.3kg·cm-2)在冷藏期间呼吸高峰出现时间晚,能保持相对较高的果实硬度和可溶性固形物含量,贮藏后货架期好果率高,贮藏效果佳,为最适宜的采收成熟度.The fruits of the nectarine variety ‘ Qinguang 2＇ were used to study the effects of five harvest maturities on the respiration rate, hardness, soluble solids content, and titratable acid content of nectarine fruits during cold storage. It was shown that （1）during cold storage ,completely mature fruits （ fruits at maturity grade Ⅴ ） reached their respiration peak on the 15th day after their storage,and immature fruits （ fruits at maturity grades Ⅰ , Ⅱ, Ⅲand Ⅳ） presented the respiration peaks that appeared earlier and earlier, and higher and higher as their maturities declined; （2） During cold storage,the hardnesses and titratable acid contents of the fruits gradually declined and the fruits differed significantly in hardness among all the maturity grades but maturity grades 11 and IV between which the fruits did not differ significantly （P〈0.05） ;Among different maturities, the fruits significantly differed in titratable acid content during the early storage and insignificantly differed in the content during late storage;the soluable solids content appeared to rise initially and then decline through the storage; （3） During cold storage, the less mature the fruits were,more sensitive to low temperature they were and the more liable the cold damage to them was to occur; （4） At maturity grade IV （the fruits appeared ivory and had the SSC of 11.4% ,the hardness of 7.3 kg · cm^-2） the fruits presented the respiration that appeared later and maintained their hardnsses and soluble solid contents higher during cold storage and had high ratio of good fruits during the shelf life after storage,so that the storage performed well and the maturity grade was the best harvest maturity.

关 键 词：成熟度 油桃 冷藏 冷害 

分 类 号：Q945.65[生物学—植物学] S662.1[农业科学—果树学]