解放钟和早钟6号枇杷果实的贮藏性与采后生理变化比较  

A Comparison of Storability and Physiologic Changes of Loquat Fruit Between ‘Jie Fangzhong' (Eriobotrya japonica Lindl.) and ‘Zaozhong 6’(Eriobotrya japonica Lindl.)

作　　者：林建城[1,2] 林河通[2] 蔡少芬[1] 陈秋[1] 韩小红[1] 钟建红[1] 

机构地区：[1]莆田学院环境与生命科学系,福建莆田351100 [2]福建农林大学食品科学学院,福州350002

出　　处：《热带作物学报》2008年第5期551-556,共6页Chinese Journal of Tropical Crops

基　　金：国家科技支撑计划专项(编号:2007BAD07B06);福建省自然科学基金计划资助项目(编号:X0650085);福建省教育厅科技项目(编号:JA05320)资助

摘　　要：比较研究解放钟与早钟6号枇杷果实在20℃贮藏条件下果实的贮藏性及采后生理变化规律。结果表明,解放钟枇杷果实比早钟6号枇杷果实较耐贮藏,耐贮藏的解放钟枇杷果实贮藏期间果实失水率较低,保水能力较强。贮藏期间,枇杷果实的总酸含量快速下降,但解放钟枇杷果实能保持较高的总酸含量,而且极显著高于早钟6号枇杷果实;可溶性糖和还原糖含量在贮藏前期(0～5d)略有上升而后缓慢下降;超氧歧化酶(SOD)和过氧化氢酶(CAT)活性表现为先升后降的趋势,而且有酶活力峰出现,与解放钟枇杷果实相比,早钟6号枇杷果实SOD和CAT活性变化幅度大、酶活力峰提早出现,代谢不稳定;早钟6号枇杷果实H2O2和MDA含量均比解放钟枇杷果实高,表明早钟6号枇杷果实活性氧代谢加强,从而加快果实衰老,缩短果实保鲜期。Loquat fruit of two cultivars ‘Jie Fangzhong＇ （Eriobotrya japonica Lindl. cv. Jiefangzhong） and ‘Zaozhong 6＇ （Eriobotrya japonica Lindl. cv. Zaozhong 6） were stored at 20℃ to observe their storability and physiological changes. ‘Jie Fangzhong＇ loquat fruit showed better storability than ＇Zaozhong 6’ The ‘Jie Fangzhong＇ fruit had a lower water loss rate during postharvest ripening, suggesting this cultivar has higher water holding ability. The titratable acid content of loquat fruit dropped rapidly at storage. However, the titratable acid content of ‘Jie Fangzhong＇ loquat fruit was still at a higher level, and was remarkably higher （P〈0.01） than that of ‘Zaozhong 6＇ loquat fruit. The content of soluble sugar and reduced sugar of the two loquat cultivars increased slightly during the early stage of storage （0-5 days） and then fell slowly. The activities of superoxide dismutase （SOD） and catalase （CAT） both increased and then decreased, and had an enzyme activity peak. Compared with ‘Jie Fangzhong＇ loquat fruit, ‘Zaozhong 6＇ had a higher range of enzyme activities, and its enzyme activity peak appeared earlier, indicating the metabolism of ‘Zaozhong 6＇ loquat fruit was less stable. Moreover, the ‘Zaozhong 6＇ loquat fruit contained more hydrogen peroxide （H2O2） and malondialdehyde （MDA） than the ‘Jie Fangzhong＇ loquat fruit, suggesting the active oxygen metabolism was higher in ‘Zaozhong 6＇ loquat fruit, resulting to acceleration of the senescence of fruit and shortening of the fresh-keeping period of fruit.

关 键 词：枇杷 品种 果实 贮藏性 采后生理 活性氧代谢 

分 类 号：S667.3[农业科学—果树学]