气调处理延长草莓果实保鲜效应的研究  

Study on the effect of controlled atmosphere on extending storage of strawberry fruits

作　　者：巩惠芳[1] 杜正顺[1] 汪良驹[1] 李百健 

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]南京傅家边果业有限公司,江苏南京211221

出　　处：《南京农业大学学报》2009年第2期35-39,共5页Journal of Nanjing Agricultural University

基　　金：江苏省农业科技攻关重大项目(BE2006312)

摘　　要：为了找到适合草莓果实贮藏的气调模式,研究了自发气调和氮气气调处理对果实保鲜的效应。结果表明,自发气调处理(MA)和氮气气调处理(NA)均对草莓果实的呼吸有抑制作用,贮藏108 h后MA和NA处理的果实呼吸速率分别为对照的62%和52%。同时,气调处理也降低了草莓果实的腐烂指数和失重率,贮藏108 h后MA处理的果实腐烂指数为对照的38%,NA处理无腐烂,失重率分别为对照的8.0%和0.3%。并且气调处理维持了果实较高的超氧化物歧化酶(SOD)活性,抑制了抗坏血酸过氧化物酶(APX)活性和纤维素酶(Cel)活性,降低了超氧阴离子()产生速率和丙二醛(MDA)含量,有利于保持果实品质。The effects of nitrogen-supplying atmsphere （ NA ） and modified atmosphere （ MA ） treatments of strawberry fruits were studied. The resuhs showed that the treatments depressed the fruit respiration, which treated with MA and NA were 62% and 52% of that of the control, respectively, ＂after storage for 108 h. They also redueed the decay rate and water loss. The decay rate with MA was 38% of that of the control after 108 h storage, whereas no decayed fruits were found in NA treatment. The water loss rales of MA and NA treatments were 8. 0% and 0. 3%, respectively, compared with the control. It also maintained higher level of superoxidate dismutase （SOD） activity, and simuhaneously suppressed the activities of aseorbate peroxidase （APX） and eellulase （Cel）, the O2^- production rate and the malonaldehvde content. Therefore, the controlled atmosphere storages may be used to preserve quality of the fruits.

关 键 词：草莓 气调 贮藏 品质 

分 类 号：S668.4[农业科学—果树学]