机械损伤对橄榄采后品质及其生理的影响  

Effects of Mechanical Stresses on Postharvest Olives Quality and Physiology

作　　者：陈蔚辉[1] 彭惠琼[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品科学》2008年第1期329-333,共5页Food Science

基　　金：广东省潮州市科技计划项目(2002G05)

摘　　要：通过人工上树采摘、拦网采摘和自然掉果三种采收方式,探讨不同程度的机械损伤对橄榄采后商业品质及其生理的影响,结果表明:橄榄果实受到机械损伤后,在贮藏期间,果实的失重率和可溶性固形物呈线性增加,细胞膜透性增大,有机酸和VC的含量减少,含水量快速下降,呼吸速率迅速提高,PPO、POD、CAT活性上升,加速了果实的衰老进程。轻采轻放,减少机械损伤,对延长橄榄果实贮藏寿命,提高果品商业品质具有积极意义。By means of three different artificial picking-way, namely tree picking, net picking and natural dropping. Different mechanical stress effects were discussed on business quality and postharvest olives physiology. The results showed that after suffering mechanical stress, during storage, the fruit weight loss rate and the soluble solid content show some linear increase, while the cell membrane permeability also increases. Since both the quantities of vitamin C and organic acid decrease, with water content descending, respiration rate quickly enhancing, and PPO, POD and CAT activities increasing, the fruits decrepitude progress accelerating. Hence gently handling will decrease mechanical stress and be important to extend the life span and improve the commodity quality.

关 键 词：橄榄 机械损伤 品质 采后生理 

分 类 号：S667.3[农业科学—果树学]