不同温度和CO_2体积分数对丰水梨采后生理指标的影响  

Effects of different temperature and carbon dioxide concentration on post harvest physiology of Housui pear

作　　者：王志华[1] 丁丹丹[1] 王文辉[1] 佟伟[1] 张志云[1] 贾晓辉[1] 姜云斌[1] 

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《果树学报》2009年第5期603-607,共5页Journal of Fruit Science

基　　金："十一五"国家科技支撑项目(2006BAD22B04);公益性行业(农业)科研专项(nyhyzx07-026)

摘　　要：为明确丰水梨采后适宜的贮藏温度和CO2体积分数,从果实硬度、膜透性、乙醇质量分数、总酚质量分数、PG活性、PPO活性及果心褐变等方面研究了不同温度和CO2体积分数对丰水梨果实的防褐保鲜效果。结果表明,-1.5℃明显降低果实腐烂率,维持较高的果实硬度,但果实发生不同程度冷害;5℃适合短期贮藏(<60d)。与CK相比,3%O2+1%CO2可较好保持果实硬度和风味,明显抑制PPO活性、乙醇产生和果心褐变,延缓酚类物质降解,较好保持细胞膜完整性;2%CO2防褐保鲜效果次之;3%～5%CO2防褐保鲜效果最差。Effects of different temperature and CO2 concentration on inhibiting browning in Housui pear fruit were studied in order to gain the optimum temperature and CO2 concentration for storage. It was carried out by studying the flesh firmness, membrane permeability, content of ethanol and total phenolic, PG activity, PPO activity and core browning of Housui pear fruit in storage. The results indicated that fruit rot rate was reduced significantly and higher flesh firmness remained at -1.5℃ ,but chilling injury at different levels of fruit was found. The suitable storage period was less than 60 days at 5 ℃. Compared to control ,the optimum gas composition was 3% O2 plus 1% CO2,which could keep fruit good firmness and flavor, remarkably inhibited PPO activity, ethanol content and core browning, delayed total phenolic dissolving and remained better integrality of cell membrane ,and followed by 2% CO2. The gas composition of 3% 02 plus 3% to 5% CO2 was not suitable for Housui pear fruit storage.

关 键 词：丰水梨 贮藏温度 CO2体积分数 果心褐变 

分 类 号：S661.2[农业科学—果树学]