不同海南荔枝品种果实采后生理及品质变化的比较研究  

Comparative Study on Postharvest Quality of Different Litchi Cultivars in Hainan

作　　者：冯超[1,2] 刘保华[1,2] 肖茜[2,3] 张新春[2] 李焕苓[2] 陈瑞琴[1,2] 王家保[2] 

机构地区：[1]海南大学农学院,海南海口5702282 [2]中国热带农业科学院环境与植物保护研究所,海南儋州571737 [3]海南大学园艺园林学院,海南儋州571737

出　　处：《热带作物学报》2011年第6期1046-1050,共5页Chinese Journal of Tropical Crops

基　　金：现代农业产业技术体系专项资金(nycytx-32-06);国家自然基金(30960233)

摘　　要：以‘紫娘喜’等6个海南主栽荔枝品种为试材,研究了果实采后贮藏过程中品质变化,结果表明:果实贮藏期间,6个品种的果实果皮褐变指数快速上升,好果率下降,同时,果皮失水率和pH值上升,果皮花色苷含量下降。无核荔枝果皮褐变最快,而紫娘喜果皮褐变最慢,主要与果皮失水速率有关。贮藏过程中供试品种果肉可溶性固形物(TSS)、可滴定酸(TA)和抗坏血酸(Vc)含量均下降,妃子笑、无核荔枝TSS/TA值呈先上升后下降趋势。新球蜜荔果肉TSS和TSS/TA值最高,TA最低;而紫娘喜果肉TA含量最高,TSS/TA值最低。紫娘喜与新球蜜荔Vc含量高于其它品种。Changes of the postharvest quality of six litchi cultivars in Hainan, i.e. ＂ Ziniangxi＂, ＂ Wuhe＂, ＂Dadingxiang＂, ＂XiaoDingxiang＂, ＂Xinqiumili＂ and ＂Feizixiao＂, were compared. The results showed that pericarp browning index of all the cuhivars increased and the percentage of good fruit decreased during storage. Water loss and pH value in pericarp increased continuously with pericarp browning, but anthocyanin content decreased. ＂Wuhe＂ turned brown most rapidly, however, Ziniangxi had the slowest browning rate, mainly related to water loss of pericarp. The contents of TSS, TA, and Vc in the pulps of the tested cuhivars tended to decrease during storage. TSS/TA increased after harvest and then decreased in the pulps of ＂Feizixiao＂ and ＂Wuhe＂. Xinqiumilii had the highest TSS content, the lowest TA content and the highest TSS/TA ratio in the pulp. Ziniangxi had the highest TA content, the lowest and stable TSSRA ratio in the pulp. Xinqiumili and Ziniangxi had higher Vc content than other cultivars.

关 键 词：荔枝 果皮褐变 品质 

分 类 号：S667.1[农业科学—果树学]