荔枝果实贮藏性能理化指标评估体系的构建  

Evaluation system established for litchi fruit storability based on physicochemical indices

作　　者：韩冬梅[1,2] 于卫东[3] 吴振先[3,4] 

机构地区：[1]广东省农业科学院果树研究所 [2]农业部南亚热带果树生物学与遗传资源利用重点实验室,广东广州510640 [3]华南农业大学园艺学院 [4]广东省果蔬保鲜重点实验室,广东广州510642

出　　处：《福建农林大学学报（自然科学版）》2015年第4期360-366,共7页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：国家荔枝龙眼产业技术体系(CARS-33-14)资助项目

摘　　要：以17个荔枝品种果实为试材,测定了低温和常温贮藏期间理化指标15个,衍生指标6个,运用多元统计方法,综合评估果实的贮藏性能,并建立贮藏效果评价模型.研究表明,各品种果实不同贮藏时期褐变指数与腐烂率的综合因子得分和理论值,与其实际值均极显著相关,具有较高的一致性.质量损失率是评估荔枝果实贮藏期间果皮褐变与果实腐烂的共同重要指标;在低温条件下,与其关联的主要因子是呼吸强度,常温下则是果皮含水量.在17个品种中,妃子笑最耐贮藏,其次是黑叶、淮枝、井冈红糯、桂味等,一般的主要有双肩玉荷包、庙种荔、糯米糍等,较弱的是白糖罂、大丁香和紫娘喜.17 litchi eultivars were used to develop an evaluation system for fruit storability with 15 physicochemieal indices and 6 de- rivative indices. By multivariate statistical analysis, the fruit storability was evaluated and the mathematical models for skin browning and fruit decaying was established. The results showed that, at different stages of storage, comprehensive factor scores and theoreti- cal values of Browning and decaying from 17 litchi cultivars were correlated to their actual values significantly. For the browning and decay of litchi fruit, the rate of mass loss was an important common influence factor, which was related to the respiratory intensity under low temperature storage but related to the rate of skin moisture under normal temperature. Among 17 litchi cultivars, Feizixiao had the best storahility, followed by Heiye, Huaizhi, Jingang Hongnuo and Guiwci, and then Shuangjian Yuhehao, Miaozhongli and Nuomici, and the unstorable cultivars were Baitangying, Dadingxiang and Ziniangxi.

关 键 词：荔枝果实 贮藏性能 理化指标 评估体系 统计分析 

分 类 号：S667.1[农业科学—果树学]