草莓果实采后衰老过程中果实品质及超微弱发光的变化  

The change of postharvest fruit quality during the process of aging and the ultra weak luminescence of strawberry

作　　者：刘欢[1] 朱冠宇[1] 梁爽[1] 白杨[1] 闫雨彤 郭金丽[1] 

机构地区：[1]内蒙古农业大学农学院,内蒙古呼和浩特010019

出　　处：《北方农业学报》2016年第3期29-32,共4页Journal of Northern Agriculture

基　　金：国家自然科学基金项目"草莓果实成熟衰老过程中的超微弱发光及基于活性氧和能量盈亏的激发机制"(31260455)

摘　　要：试验以红颜草莓为材料,旨在探讨草莓果实衰老过程中不同贮藏温度下的品质变化及超微弱发光的变化,试验结果显示:衰老过程中,果实硬度、叶绿素、可滴定酸及可溶性固形物含量均呈下降趋势;可溶性糖、花青素及VC呈总体上升趋势;随着果实逐渐衰老,超微弱发光呈总体下降趋势,并且衰老程度加剧,超微弱发光强度下降也加剧,说明超微弱发光强度可以反映草莓果实衰老。This test used the Hongyan strawberry as the experime ntal material and aimed to investigate the change ofstrawberry fruit quality with different storage temperatures during the process of aging and the change of the uhra weakluminescence.The results showed that fruit hardness,chlorophyll,soluble solids content and titratable acid were on thedecline;soluble sugar, anthocyanin and VC were increased overall in the aging process; ultra weak luminescence were theoverall downward trend during the process of aging and ultra weak luminescence intensitywere decreased sharply with theaging degree deepening.In consequence, ultra weak luminescence intensitycan reflect the strawberryfruit senescence.

关 键 词：草莓果实 果实品质 采后衰老 超微弱发光 

分 类 号：S668.4[农业科学—果树学]