不同气体成分对甜樱桃果实采后生理及品质的影响  

Effects of Different Atmospheres on Postharvest Physiology and Quality of Sweet Cherry

作　　者：姜爱丽[1] 田世平[1] 徐勇[1] 汪沂[1] 范青[1] 

机构地区：[1]中国科学院植物研究所,北京100093

出　　处：《中国农业科学》2002年第1期79-84,共6页Scientia Agricultura Sinica

基　　金：国家科技部"九五"攻关项目(99-010-01-03);中科院青年科学家创新项目资助

摘　　要：研究了甜樱桃（Prunus avium L.）品种“红灯”在气调（CA,controlled atmosphere）、自发气调（MA,modified atmosphere）和普通冷藏（CK）条件下果实的生理变化、褐变指数、风味品质和耐藏性。结果表明,与CK相比,CA和MA贮藏均能有效地减少果实腐烂和褐变,保持果实硬度和颜色,降低果肉中乙烯和乙醇含量,抑制多酚氧化酶和过氧化物酶的活性,减慢丙二醛含量上升的速率。但是,甜樱桃果实在CA条件下的贮藏效果明显地好于MA,贮藏时间是MA的1.5～2倍。在CA贮藏中又以高CO2浓度处理组合的效果更佳。The changes in physiological characteristics,quality and storability of sweet cherry (Prumus avium L. ) (cv. Hongdeng) stored in controlled atmospheres (CA) ,in modified atmosphere (MA) and in air (CK) were investigated in this study. The results showed that CA and MA treatments significantly inhibited fruit rot and flesh browning, kept firmness and fruit color, reduced ethylene and ethanol content in pulp, slowed down the increase of polyphenol oxidase (PPO) and peroxidase (POD) activity and malondialdehyde (MDA) content in comparison with CK. Meanwhile,CA treatments showed a better benefit of reducing ethylene and ethanol contents, inhibiting PPO and POD activities, declining rot rate and browning index compared to MA. The fruits could be stored in CA conditions for 60 days without any off-flavor. The sweet cherries kept in CA with 5%O2 + 10%CO2 showed a better storability than that in CA with 5%O2+ 5% CO2.

关 键 词：甜樱桃 风味品质 果实 采后处理 耐贮性 气调贮藏 气体成分 

分 类 号：S662.5[农业科学—果树学]