低温贮藏对木洞杨梅采后生理与贮藏特性的影响  

Effects of Low Temperature Storage on Postharvest Physiology and Storage Property of Mudong Red Bayberry

作　　者：谢培荣[1] 黄志乾 欧阳菊英 

机构地区：[1]怀化职业技术学院,湖南怀化418000

出　　处：《中国农学通报》2009年第18期118-121,共4页Chinese Agricultural Science Bulletin

基　　金：湖南省财政厅重点资助项目"木洞杨梅保鲜科研项目"(湘财农指2007-59)

摘　　要：以木洞杨梅为试材,研究了不同的贮藏温度对木洞杨梅贮藏效果和生理变化的影响。设置不同的贮藏温度(0±0.5)℃、(2±0.5)℃、(5±0.5)℃和(24～28)℃,测定果实贮藏期间的呼吸强度、相对电导率、丙二醛(MDA)、可溶性固形物(TSS)、可滴定酸(TA)及Vc等各项生理生化和品质指标。结果表明:(2±0.5)℃贮藏与(0±0.5)℃、(5±0.5)℃和24～28℃相比,能较好保持木洞杨梅果实TSS和TA的含量,明显抑制果实贮藏过程中呼吸强度的增加,延缓果实膜脂过氧化的发生,表现出较好的贮藏效果。木洞杨梅较适宜的贮藏温度为(2±0.5)℃。Take Mudong Red Bayberry as the test material and study the effects on storage quality and physio-logical changes of Mudong Red Bayberry. at different storage temperatures. Set different temperatures,（0±0.5）℃、（2±0.5）℃、（5±0.5）℃ and （24-28）℃, to determine the indexes of Physiology and biochemistry as well as quality, such as respiratory intensity, relative conductivity, malonaldehyde（MDA）, total soluble solids（TSS）, titratable acid （TA）, Vitamin C and so on. The results indicate that compared with （0±0.5）℃, （5±0.5）℃ and （24- 28）℃, the storage temperature at （2±0.5）℃ can maintain higher content of total soluble solids and titratable acid, inhibit the respiratory intensity and postpone the process of membrane lipid peroxidizing. With a good performance, the temperature at（2±0.5）℃ is proved to be the optimal storage temperature for Mudong Red Bayberry.

关 键 词：木洞杨梅 贮藏温度 保鲜 采后生理 贮藏特性 

分 类 号：S667.6[农业科学—果树学]