丰水梨果实采后生理生化变化的研究  

Study on Post-harvest Physiology and Biochemistry Changes of Housui Pear

作　　者：王志华[1] 王文辉[1] 丁丹丹[1] 申春苗[1] 姜云斌[1] 姜修成[1] 

机构地区：[1]中国农业科学院果树研究所,辽宁125100

出　　处：《保鲜与加工》2010年第3期33-36,共4页Storage and Process

基　　金：现代农业产业技术体系建设(nycytx-29-18)专项资金;公益性行业(农业)科研专项项目(nyhyzx07-026)

摘　　要：研究了20℃、相对湿度80%～85%条件下丰水梨果实采后软化与褐变的生理生化变化规律。结果表明,丰水梨具有呼吸和乙烯跃变期,跃变期过后果肉硬度下降幅度较小,但果实风味急剧下降。跃变前期果肉快速软化是由乙烯和淀粉酶共同参与,之后果肉软化是由PG和纤维素酶共同作用的结果。果实不同部位褐变度、酚类物质、类黄酮及丙二醛含量均为果皮>果心>果肉,PPO活性依次为果心>果皮>果肉,果皮相对电导率低于果肉和果心。影响丰水梨贮藏品质的关键因素是果肉软化和风味劣变,而不是褐变。In this experiments, the post-harvest flesh softening, browning physiology and biochemistry changes of housui pear were studied during the fruits were kept at 20 ℃ and 80%-85%RH. The results showed that housui pear had respiration and ethylene climacteric period. After climacteric period, the firmness properties of flesh was lightly declined, but the flavor property of fruit was decreased sharply. The flesh softening was determined by polygalacturonase and amylase activity during climacteric period. The storage detection index of fruit including browning degree, phenolics content, flavonoids and MDA （Malondialdehyde） content were peel〉core〉flesh. PPO （Polyphenoloxidase） activity was core 〉peel 〉flesh. Relative conductivity of peel was lower than flesh and core. The results suggested that the critical effect factors of the storage of housui pear were flesh softening and fruit flavor deterioration, not browning.

关 键 词：丰水梨 采后生理 果肉软化 褐变 

分 类 号：S661.2[农业科学—果树学]