预冷对黄冠梨贮藏品质和果皮褐变的影响  

Effects of Precooling on the Storage Quality and Peel Browning of Huangguan Pear

作　　者：李丽梅[1] 陈凤敏[2] 关军锋[1] 及华[1] 冯云霄[1] 孙玉龙[1] 龚新明[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051 [2]石家庄市科技局,河北石家庄050031

出　　处：《华北农学报》2008年第6期156-160,共5页Acta Agriculturae Boreali-Sinica

基　　金：国家科技支撑计划项目(2006BAD22B01-06);石家庄市重点科技项目(07152102A)

摘　　要：研究了贮前预冷对不套袋和套袋(外灰内黑、外黄内白双层纸袋)黄冠梨贮藏品质和果皮褐变的影响,结果表明:套袋黄冠梨果皮褐变明显重于不套袋果实,并以套外黄内白袋的果实褐变严重。预冷对黄冠梨可溶性固形物(TSS)没有显著影响,但加快硬度下降,在一定程度上延缓了可滴定酸含量下降,并减轻果皮褐变的发生率,特别是对减轻套外黄内白袋果褐变效果非常明显。相关分析表明,预冷主要通过影响不套袋果实果皮酚含量,套外灰内黑袋果实果皮POD活性和套外黄内白袋果实果皮PPO活性来调控果皮褐变的。Effects of precooling were studied on the storage quality and peel browning of Huangguan pear bagged with paper bags of grey outer and black inner and yellow outer and white inner. The results showed that the peel browning was nlore serious in fruits than that of no bagging ones, and the more browning was found in fruits bagged with yellow outer and white inner bag. Precooling had no significant influence on TSS, but speeded up the downtrend of firmness, delayed the decrease of titratable acid of fruits and reduced the index of peel browning, especially for fruits bagged with yellow outer and white inner bag. Path coefficient analysis revealed that precooling affected peel browning by influencing phenol contents in no baggging fruits, POD activity in fruits bagged with grey outer and black inner bag and PPO activity in fruits bagged with yellow outer and white inner bag

关 键 词：预冷 黄冠梨 贮藏品质 褐变 酚 

分 类 号：S661.2[农业科学—果树学]