南瓜果实采后对切割损伤的生理响应  

Physiological response to cutting damage in postharvest pumpkin fruit

作　　者：茅林春[1] 吴涛[1] 方雪花[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《农业工程学报》2007年第3期248-251,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：浙江省科技厅资助项目(2004C32083)

摘　　要：该试验研究了不同切割程度对南瓜贮藏期间生理活性的影响。将新鲜南瓜果实分切成1/4、1/8南瓜块和直径25 mm,柱长20 mm南瓜柱三种样品,于4℃贮藏,定期检测其生理生化和色泽的变化。试验结果表明,切割处理会刺激南瓜呼吸强度和乙烯释放量的显著增加。切割后南瓜失重率、呼吸强度、乙烯释放量、白色指数值增加,同时丙二醛含量及SOD酶活性提高,但是切割损伤对果实组织的硬度和电导率的变化没有明显影响。另外,切割损伤程度越大,失重率、呼吸强度、乙烯释放量、丙二醛含量及SOD酶活性的增加程度越明显。The effects of fresh-cut treatment on physiological responses in postharvest pumpkin fruit were investigated. Pumpkin fruit were cut into quarters, one eighth and columns （with 10^2πmm^2× 20 mm） respectively, and then stored at 4℃. Physiological and color changes were determined during storage. Results show that respiration rate and ethylene production are stimulated by cutting. Weight loss rate, whiteness index, malondialdehyde content and superoxide dismutase activity increase following cutting. However, cutting treatments show light influence on firmness and electrolyte leakage in pumpkin fruit. Higher extension of cutting damage is obviously associated with more increase of weight loss rate, respiration rate, ethylene production, malondialdehyde content and superoxide dismutase activity.

关 键 词：南瓜 切割 采后生理 

分 类 号：S642.1[农业科学—蔬菜学]