温度和乙烯对京白梨后熟进程及其品质的影响  

Effects of Storage Temperature and Exogenous Ethylene on Postharvest Ripening of 'Jingbai' Pear

作　　者：贾晓辉[1] 王文辉[1] 佟伟[1] 张志云[1] 夏玉静[1] 王志华[1] 丁丹丹[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：《食品科学》2010年第16期282-285,共4页Food Science

基　　金：农业部公益性行业(农业)科研专项(nyhyzx07-026);中国农业科学院与北京市大兴区科技合作项目

摘　　要：研究温度、乙烯对京白梨果实后熟进程及品质的影响。测定果实乙烯释放量、呼吸强度、果实硬度、可溶性固形物含量、pH值、果皮颜色ΔE值和h值、失重率、病果率等指标,并进行感官评价。结果表明:温度和乙烯直接影响果实的后熟进程和后熟品质;后熟过程中果实硬度与后熟时间呈极显著线性负相关(P<0.01),温度过高或过低均导致果皮转色和果实硬度后熟不一致,适度的低温(14℃)延迟了果实乙烯峰值的启动时间,高温(28℃)抑制乙烯的生成和果实的软化,温度越高,失重率和烂果率越高;外源乙烯有助于果实乙烯的生成和呼吸强度的增加,乙烯加快了果实的后熟进程,并且后熟更均匀一致,且品质最佳。研究表明:京白梨后熟的适宜温度范围17～23℃,最佳温度20℃,最佳乙烯催熟用量为100μL/L。Freshly harvested ＇Jingbai＇ pears （Pyrus ussuriensis Maxim.） were subjected to precooling for 12 h, followed by either direct storage at 6 different temperatures or storage at （20 ± 1） ℃ after 24 h fumigation at 20 ℃ in the presence of commercial ethylene gas or that released from four bananas with medium degree of maturity. For investigating the effects of temperature and exogenous ethylene on the ripening process and quality of ＇Jingbai＇ pears, ethylene production, respiration rate, fruit firmness, SSC （soluble solid content）, pH, E and h values of fruit skin color, weight loss weight loss and percentage of diseased fruits were periodically measured during storage and sensory evaluation was also carried out. Temperature and exogenous ethylene treatment both markedly influenced the ripening process and quality of ＇Jingbai＇ pears. Fruit firmness exhibited an extreme significant linear negative correlation with ripening time （P〈0.01）. Higher and lower temperatures caused inconformity between fruit skin color and softening rate, and an appropriate temperature （14 ℃） delayed the start time of ethylene peak, but higher temperatures （28 ℃） restrained the synthesis of ethylene and the softening of fruit flesh and resulted in a higher respiration rate, weight loss and percentage of diseased fruits and lower ethylene production. Exogenous ethylene treatment improved fruit respiration and ethylene production, and the application of a proper concentration promoted fruit ripening and gave a uniform degree of maturity and optimum fruit quality. Considering our findings collectively, suitable temperatures for ＇Jingbai＇ pear ripening should be between 17 ℃ and 23 ℃ （20 ℃ found optimum） and the optimum concentration of ethylene is 100 μL/L.

关 键 词：京白梨 温度 乙烯 后熟 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]