贮藏过程中冬枣的生理变化  

Physiological change of winter jujube ‘Dongzao’ during storage

作　　者：田寿乐[1] 薛晓敏[1] 赵智慧[2] 周俊义[2] 

机构地区：[1]山东省果树研究所,泰安271000 [2]河北农业大学

出　　处：《落叶果树》2007年第6期1-4,共4页Deciduous Fruits

摘　　要：以冬枣白熟果和半红果为试材,研究在不同贮藏温度下枣果的相关生理变化。结果表明,在常温和低温下贮藏,枣果硬度下降均表现为前期缓慢,后期加快;低温能显著降低果实失水率;低温下果实呼吸速率和乙烯释放量均维持在较低水平,在整个贮藏期未见明显呼吸跃变高峰。初步认为,冬枣属非呼吸跃变型果实。Investigation with winter jujube ＇ Dongzao＇ at white - maturing and half - reddish - maturing manifested that fruit firmness decreased slowly at early stage but fast at late stage no matter stored at room temperature and low temperature. Low temperature significantly debased dehydration of fruit, and resulted in lower rate of respiration and ethylene production. Distinct climacteric peak was not observed during the whole storage, so ＇ Dongzao＇ could be recognized as a nonclimacteric fruit.

关 键 词：冬枣 硬度 呼吸速率 

分 类 号：S665.1[农业科学—果树学]