热处理对红富士苹果虎皮病和贮藏效果的影响  

Effects of hot-air treatment on superficial scald and storage of Red Fuji apples

作　　者：张春云[1] 周会玲[1] 张维[1] 袁仲玉[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2013年第6期117-123,132,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家现代苹果产业技术体系专项(nycytx-08-05-02)

摘　　要：【目的】研究热处理对红富士苹果虎皮病和贮藏效果的影响。【方法】以红富士苹果为试材,采用42℃的热空气处理果实24h,然后置于(0±0.5)℃下贮藏195d,以采收后直接入库的果实为对照,果实出库后置于20℃条件下15d(模拟货架期),定期测定各项指标,并观察虎皮病的发生情况。【结果】热处理能极显著降低虎皮病的发病率和病情指数,减少α-法尼烯和共轭三烯的积累,降低呼吸强度和乙烯释放速率,提高POD活性,抑制PPO活性,促进总酚物质的积累,降低果实失重率,维持果实硬度(P<0.01)。热处理对果实的可溶性固形物含量无明显影响,但可极显著降低可滴定酸含量(P<0.01),使固酸比上升。【结论】热处理可以抑制红富士苹果虎皮病的发生,延缓果实衰老,降低果实软化速度,改善果实品质。【Objective】 Effects of hot-air treatment on superficial scald and storage of ＇Red Fuji＇ apples were studied.【Method】 ＇Red Fuji＇ apples,the test material,were treated by hot-air（42 ℃,24 h）,with the fruits that were directly put into cold storage after harvesting as the control.After the treatment,the fruits were stored in cold storage（（0±0.5） ℃ for 195 d） and then on shelf（20 ℃ for 15 d）.During these days,every index was determined termly and the occurrence of superficial scald was observed.【Result】 Hot-air treatment significantly decreased disease rate and disease index of superficial scald,reduced the accumulation of α-farnesene and conjugated trienes,decreased respiration intensity and ethylene release rate,improved the activity of POD,inhibited the activity of PPO,promoted the accumulation of total phenols,decreased weight loss rate,and maintained firmness（P0.01）.Hot-air treatment had no effect on soluble solid content of the fruits,but it significantly decreased titratable acid content（P0.01）,and increased SS（soluble solid）/TA（titratable acid）.【Conclusion】 Hot-air treatment can inhibit the occurrence of superficial scald of ＇Red Fuji＇ apples,delay fruit senescence,decrease fruit softening speed,and improve fruit quality.

关 键 词：红富士苹果 热处理 虎皮病 

分 类 号：S661.109.3[农业科学—果树学]