低温贮藏对货架期菠萝黑心病发生和果实品质维持的影响  

Effect of low temperature storage on pineapple blackheart and fruit quality during shelf-life

作　　者：张鲁斌[1] 贾志伟 谷会[1] 弓德强[1] 洪克前[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所.海南省热带园艺产品采后生理与保鲜重点实验室,海南湛江524091

出　　处：《果树学报》2013年第4期675-680,I0008,共7页Journal of Fruit Science

基　　金：公益性行业(农业)科技专项(201203021);中央级公益性科研院所基本科研业务专项(1251022011003;sscri201004;1251022012001);广东省科技计划项目(2012B020415002);海南省重大科技专项

摘　　要：【目的】为了解菠萝不同低温贮藏后常温条件下菠萝黑心病的发生以及果实品质相关生理指标的变化,【方法】采用气象色谱测定乙烯释放量;采用常规理化分析方法测定菠萝品质相关生理指标。【结果】菠萝分别经4℃和10℃冷藏9 d后转入26℃常温贮藏,与没有经过冷藏的菠萝相比均显著延缓了货架期菠萝黑心病的发生,降低了发病程度,但是4℃的处理效果更显著;果实品质相关生理指标测定表明10℃冷藏后降低了常温货架期乙烯释放量,延缓菠萝果实的可溶性固形物(TSS)、维生素C(Vc)和可滴定酸(TA)含量的下降以及可溶性蛋白和丙二醛(MDA)的积累,与10℃冷藏相比4℃贮藏后常温货架期Vc含量下降和MDA积累速率较快。【结论】菠萝冷藏处理可以延缓常温货架期黑心病的发生,但4℃冷藏后更利于菠萝黑心病的控制;4℃冷藏对果实产生了伤害,加剧了常温货架期果实品质下降,而10℃冷藏后保持了常温货架期果实品质,对于采后黑心病严重的‘巴厘’品种可选择4℃贮藏,同时也说明低温冷害与菠萝黑心病发生的关系并不密切。[Objective]The objective of the study is to investigate changes in physiology of pineapple dur- ing shelf life after cold storage. The physiological indicators of blackheart severity, ethylene biosynthesis, contents of Vitamin C （Vc）, titratable acids （TA）, malondialdehyde （MDA） and total soluble solids （TSS） of pineapple were studied after low temperature storage. [Method]Firstly, through gas chromatography ap- proach, ethylene productions were determined,Then the relevant enzyme activities were determined using conventional physical and chemical analysis methods. [Result]Pineapple fruits were stored for 9 days in 4 and 10 ℃, respectively, then transfered to ambient temperature continuing storage. Compared with fruits under room temperature, both the two low temperature treatments reduced the blackheart severity and dis- ease incidence, hut the effect of 4℃ treatment on blackheart of pineapple is more significant than 10 ~C. The determination of fruits quality showed that the treatment by 10℃ lowered ethylene production, ele- vated contents of Vitamin C and titratable acids, and delayed the decrease of total soluble solids （TSS） content and the accumulation of malondialdehyde （MDA） of pineapples fruits during shelf- life in room temperature. However, after stored in 4℃ for 9 days, the rates of Vc content decreasing and accumulation of MDA were faster than those in 10℃. [Conclusion]The occurrence of pineapple blackheart during shelf-life at room temperature were delayed by refrigeration, but cold storage at 4℃ is more conducive to the control of the pineapple blackheart. Fruit damage of pineapples by storage at 4 ℃ caused the accelera- tion of decline in fruit quality during shelf-life at room temperature, but the fruit quality maintained well after storage at 10 ℃. For ＂Bali＂ pineapple, blackheart of which was serious during storage, could be stored at 4℃, simultaneously it indicated that the relationship between cold damage and pineapple black- heart was not close.

关 键 词：菠萝 低温贮藏 黑心病 生理效应 

分 类 号：S668.3[农业科学—果树学]