不同降温方式对机械损伤苹果伤口愈合的影响  

Effects of Different Cooling Methods on Wound Healing of ‘Red Fuji’ Apple

作　　者：李萌[1] 饶景萍[1] 王玉萍[1] 韩玉侠 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]洛川县果业局,陕西洛川727400

出　　处：《食品科学》2013年第16期326-330,共5页Food Science

基　　金：国家现代农业(苹果)产业技术体系建设专项(nycytx-08-05-02);"十二五"国家科技支撑计划项目(2013BAD19B04)

摘　　要：以红富士苹果为试材,研究人工模拟扎伤后,3种不同降温处理(T1:直接入(0±1)℃冷库贮藏;T2:(13±1)℃放置48h后入(0±1)℃冷库贮藏;T3:(20±1)℃放置48h后入(0±1)℃冷库贮藏)对红富士苹果的伤口愈合难易程度的影响。通过各项指标的比较及拍照观察,以获得红富士苹果伤口愈合的最佳降温方式。结果表明:与对照果实相比,损伤果实的硬度显著下降;3个降温处理损伤果的过氧化物酶(POD)及多酚氧化酶(PPO)活性均升高,木质素含量增高,T2和T3一定程度上提高了POD活性,并抑制了PPO活性,且T2处理果实木质素含量增加最显著,腐烂指数最低,拍照观察直观发现伤口愈合程度最好。In the present study,the effects of three different temperature treatments（T1： immediately transferred to（0 ± 1） ℃ cold room for storage,T2： transferred to（0 ± 1） ℃ cold room for storage after 48 h at（13 ± 1） ℃ and T3： transferred to（0 ± 1） ℃ cold room for storage after 48 h at（20 ± 1） ℃） on wound healing of ‘RedFuji’apple with simulated mechanical injury were studied.Comparisons of various physiochemical indexes and visual observation were made to identify the best temperature treatment for would healing of ‘RedFuji’apple.The results showed injured fruits exhibited a significantly lower hardness than control fruits.All three cooling treatments resulted in an increase in the activities of POD and PPO and lignin content in injured fruits.T2 and T3 could be considered capable of activating POD but inhibiting PPO.The highest increase in lignin content was observed in T2 treated fruits.Meanwhile,the lowest decay index and the best results of wound healing were observed.

关 键 词：降温方式 红富士苹果 机械伤 愈合 

分 类 号：S661.1[农业科学—果树学]