采后‘长营’和‘惠圆’橄榄果实的耐贮性比较  

A Comparative Study of Fruit Storability Between Harvested 'Changying' and 'Huiyuan' Chinese Olives

作　　者：林毅雄[1,2] 林河通[1,3] 孔祥佳[2] 陈艺晖[1,3] 林艺芬[1,3] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建中医药大学药学院制药与食品工程教研室,福建福州350108 [3]福建农林大学农产品产后技术研究所,福建福州350002

出　　处：《热带作物学报》2016年第3期622-626,共5页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金项目(No.31201441);福建省自然科学基金项目(No.C94015;2012J05054);福建省重点科技项目(No.2015N0002);福建省教育厅科技项目(No.JA02208);福建农林大学高水平大学建设项目(No.612014042)

摘　　要：品种的差异是影响采后橄榄果实品质和货架期的重要因素之一。比较研究福建省2个主栽橄榄品种‘长营’和‘惠圆’果实的贮藏性差异。采后‘长营’和‘惠圆’橄榄果实经清洗并用抑霉唑杀菌剂处理（1.0 m L/L浸果5 min）,晾干后用0.015 mm厚的聚乙烯薄膜袋密封包装,在（8±1）℃下贮藏140 d。贮藏期间定期测定果实呼吸强度、细胞膜透性、好果率、失重率和果皮褐变指数的变化。结果表明：2个品种的橄榄果实呼吸强度在贮藏0-60 d内上升,贮藏60 d之后下降;果实细胞膜透性、失重率和果皮褐变指数都随着贮藏时间的延长而上升;果实好果率随着贮藏时间的延长而下降。但‘长营’和‘惠圆’橄榄果实的耐贮性不同。在同一贮藏期间,‘惠圆’橄榄果实的呼吸强度、细胞膜透性和果皮褐变指数都高于‘长营’橄榄果实,而好果率则低于‘长营’橄榄果实。据此认为,‘长营’橄榄果实比‘惠圆’果实更耐贮性,其原因可能与‘长营’橄榄果实可以保持较低的呼吸强度和较完整的细胞膜结构有关。Cultivar is one of the most important factor affecting the quality and shelf-life of harvested Chinese olive [Canarium album（Lour.） Raeusch] fruit. The difference of fruit storability between harvested ‘Changying＇ and‘Huiyuan＇ Chinese olives, the two chief cultivars of Chinese olive in Fujian Province of China, were investigated.Harvested ‘ Changying＇ and ‘ Huiyuan＇ Chinese olives were dipped in 1.0 m L/L（ V/V） imazalil for 5 min. The fruits were dried prior to packaging in 0.015 mm thick polyethylene bag, then stored at（ 8 ±1）℃ for 140 days.During fruit storage, respiration rate of fruit, cell membrane relative leakage rate, health fruit rate, weight loss of fruit, and browning index in pericarp of Chinese olives were determined. The results showed as follows： the respiration rates of ‘Changying＇ and ‘Huiyuan＇ Chinese olives increased during storage 0~60 days, and declined after 60 days of storage. Cell membrane relative leakage rate, weight loss of fruit, and browning index in pericarp of ‘ Changying＇ and ‘ Huiyuan＇ Chinese olives exhibited a tendency to rise with increasing storage time, while the health fruit rate of ‘ Changying＇ and ‘ Huiyuan＇ Chinese olives decreased as storage time progressed. In addition, there were differences of fruit storability between ‘ Changying＇ and ‘ Huiyuan＇ Chinese olives. At the same storage time, there were higher fruit respiration rate, higher cell membrane relative leakage rate, and higher pericarp browning index in ‘ Huiyuan＇ Chinese olives than those of ‘ Changying＇ Chinese olives. Whereas, the health fruit rate of ‘Huiyuan＇ Chinese olives was lower than that of ‘Changying＇ Chinese olives. From the results,it could be concluded that ‘ Changying＇ Chinese olive fruit tended to have better storability as compared to‘ Huiyuan＇ Chinese olive fruit, which might be related to lower respiration rate and higher structural integrity of cell membrane in ‘Changying＇ Chinese olive fruit.

关 键 词：橄榄 果实 品种 耐贮性 采后生理 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] S667.5[轻工技术与工程—食品科学与工程]