‘凯特’杧果栽培中果实套袋对其采后品质及贮藏性的影响  

Effects of Bagging Treatments on Quality and Storability of Postharvest ‘Keitt’Mango Fruit

作　　者：郑小林[1] 张佳佳[1] 励建荣[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江工商大学食品研究院,浙江省食品安全重点实验室,杭州310035

出　　处：《园艺学报》2011年第4期657-665,共9页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(307715090);国家科技支撑计划项目(2006BAD22B02);广东省自然科学基金项目(7010014);浙江省高等学校创新团队项目(浙教高科[2009]171号)

摘　　要：以‘凯特’杧果为材料,研究了栽培中果实套袋至采果时、采前除袋和除袋后喷钙3种处理对采后果皮着色、果实品质和耐贮性的影响。结果表明:3种处理的果实采后果皮的花青苷和类黄酮含量显著降低,总酚含量在青熟时显著低于对照,但完熟后显著高于对照;3种处理不仅加速果皮由绿色向黄色转变,显著提高果皮和果肉的钙含量,而且显著降低果实采后软化速率并抑制果实病情发展,其中除袋后喷钙处理效果最佳;3种处理果实在青熟时果肉淀粉含量显著高于对照,而蔗糖和维生素C含量显著低于对照,但完熟后果实蔗糖、还原性糖、可滴定酸和维生素C含量与对照没有显著差异。3种处理均有利于改善果实的外观品质,并提高果实的耐贮性。Effects of bagging,removed bagging before harvest,and spraying calcium after removed bagging on quality and storability of＇Keitt＇mango fruit were investigated respectively.Results showed that three treatments decreased content of anthocyanin,flavonoids and total phenol in peel,whereas increased total phenol in full ripe fruit as compared to control fruit.These treatments not only enhanced the process of green converted to yellow in peel appearance and increased calcium content in both peel and flesh,but also slowed the softening and decreased disease index of fruit,especially with spraying calcium after removed bagging.In addition,starch content in flesh of fruit with these treatments was higher,and contents of sucrose and vitamin C were significant lower than that control at greenmature（harvested）stage,while no difference in contents of sucrose,reducing sugar,vitamin C and titratable acidity in full ripe fruit were observed between control and treatments.Thus,these treatments could contribute to improve the quality and storability of mango fruit.

关 键 词：杧果 果实 套袋 钙 品质 耐贮性 

分 类 号：S677.7[农业科学—园艺学]