低温减压对大团蜜露水蜜桃软化及膜伤害生理的影响  

Effects of Low Temperature and Hypobaric on Softening and Membrane Injury Physiology of Datuanmilu Peach

作　　者：周慧娟[1,2] 乔勇进[1] 张绍铃[2] 王海宏[1] 陈召亮[1] 郑先章 

机构地区：[1]上海农业科学院农产品保鲜加工中心,上海201106 [2]南京农业大学园艺学院,江苏南京210095 [3]上海善如水保鲜科技有限公司,上海201106

出　　处：《江苏农业学报》2010年第4期802-807,共6页Jiangsu Journal of Agricultural Sciences

基　　金：上海市科技兴农重点攻关项目[沪农科攻字(2007)第8-1号]

摘　　要：软溶质水蜜桃贮藏性能极差,其保鲜贮藏问题一直是国内外学者关注的热点。该研究以大团蜜露水蜜桃为试材,进行减压贮藏测定了水蜜桃的呼吸速率、果肉色差、丙二醛、超氧阴离子和过氧化氢含量的变化,以及果实硬度、多聚半乳糖醛酸酶和纤维素酶活性的变化,以探讨低温减压贮藏对大团蜜露水蜜桃软化生理及膜完整性的影响。结果表明:低温(2～3℃)减压(1 450～1 550 Pa)贮藏能明显抑制呼吸强度、显著降低呼吸高峰值并延缓呼吸高峰的出现,较好地保持果实的原有色泽,使果实正常后熟软化;低温减压贮藏能显著降低果实丙二醛含量,抑制果实超氧阴离子和过氧化氢的产生速率,较好地保持膜完整性。因此,低温减压贮藏在提高水蜜桃保鲜方面有很好的发展前景。The storage performance of soft-solvent honey peaches was undesirable.To study the effects of low temperature（2-3 ℃）and hypobaric（1 450-1 550 Pa）on softening physiology and membrane integrity of Datuanmilu peach,the respiration rate,pulp aberration,MDA content,O2·-content and H2O2 content,as well as firmness,PG and CX enzyme activities were measured.The results showed that low temperature and hypobaric could restrain respiration intensity,decline respiration peak,postpone the appearance of peak（P0.05）,sustain the color,and make fruit soften after ripening.Meanwhile,this method could decrease MDA content remarkably,reduce the production rates of O2·-and H2O2,and keep the membrane integrity.Taken togther,low temperature and hypobaric showed promising potential for fresh preservation of peach.

关 键 词：低温减压 水蜜桃 软化 膜伤害 

分 类 号：S662.1[农业科学—果树学]