低温贮藏对“长营”橄榄果实采后生理和品质的影响  

Effects of Low Temperature Storage on Post-harvest Physiology and Quality of 'Changying' Chinese Olive Fruit

作　　者：孔祥佳[1,2] 林河通[1,2] 陈雅平[1,2] 王春辉[1,2] 林艺芬[1,2] 陈艺晖[1,2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002

出　　处：《包装与食品机械》2011年第2期1-5,共5页Packaging and Food Machinery

基　　金：国家科技支撑计划专项(2007BAD07B06);福建省自然科学基金项目(C94015);福建省教育厅科技项目(JA02208);福建省高等学校新世纪优秀人才支持计划(闽教科〔2007〕20号)

摘　　要：研究了"长营"橄榄果实在(15±1)℃和(8±1)℃下贮藏的果实呼吸强度、细胞膜透性和品质的变化。结果表明:在(15±1)℃下贮藏的橄榄果实呼吸强度高,呼吸高峰较早出现,果实细胞膜透性、失重率和果皮褐变指数增加,果实好果率低。而(8±1)℃低温贮藏可降低橄榄果实呼吸强度,延缓呼吸高峰出现,抑制果实细胞膜透性和果皮褐变指数增加,减少果实失重率,提高果实好果率,延缓果实衰老并保持果实较高的品质。The changes of respiration rate,cell membrane permeability and quality of harvested ＇Changying＇ Chinese olive（Canarium album（Lour.） Raeusch cv.Changying）fruit stored at（15±1）℃ and（8±1）℃ were investigated in this paper.The results showed as follows： When Chinese olive fruit stored at（15±1）℃,fruit respiration rate was higher and the peak in respiration appeared earlier,fruit cell membrane permeability,fruit weight loss rate and pericarp browning index increased,fruit health rate was lower.While,low temperature storage at（8±1）℃ could decrease respiration rate and delay the peak in respiration of Chinese olive fruit,inhibit increases of cell membrane permeability of fruit and browning index of pericarp,reduce fruit weight loss rate,increase health rate of fruit,delay fruit senescence and maintain fruit with higher quality.

关 键 词：橄榄 果实 呼吸强度 细胞膜透性 品质 低温贮藏 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] S667.5[轻工技术与工程—食品科学与工程]