采收期对冷藏橄榄果实贮藏期间冷害的影响  

Effects of Harvesting Date on Chilling Injury of Chinese Olive Fruits during Cold Storage

作　　者：孔祥佳[1,2] 周鹤[2,3] 林河通[2,3] 林艺芬[2,3] 陈艺晖[2,3] 王慧[2,3] KONG Xiangjia ZHOU He LIN Hetong LIN Yifen CHEN Yihui WANG Hui(College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

机构地区：[1]福建中医药大学药学院,福建福州350122 [2]福建农林大学食品科学学院,福建福州350002 [3]福建农林大学农产品产后技术研究所,福建福州350002

出　　处：《食品科学》2016年第22期255-262,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31201441);福建省自然科学基金项目(2012J05054);福建省重点科技项目(2015N0002);福建农林大学高水平大学建设项目(612014042)

摘　　要：针对‘檀香’橄榄果实冷藏期间易发生冷害现象,本实验研究了7个采收期（Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ、Ⅶ）对（2±1）℃、相对湿度85%-90%条件下冷藏橄榄果实冷害的影响。定期测定贮藏期间橄榄果实冷害指数、果皮褐变指数、果实好果率和质量损失率、果实呼吸强度和细胞膜相对渗透率、果实表面色度角、果皮叶绿素含量、果肉可溶性固形物、可滴定酸、可溶性总糖和还原糖含量的变化。结果表明：与采收期Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅵ、Ⅶ相比,采收期Ⅴ能保持冷藏橄榄果实较低的冷害指数、果皮褐变指数、果实质量损失率和较高的好果率,降低果实呼吸强度和呼吸峰值,延缓果实细胞膜相对渗透率升高,保持中后期较高的果实表面色度角、果皮叶绿素含量、果肉可溶性固形物、可滴定酸、可溶性总糖和还原糖含量。因此认为,采收期Ⅴ可作为减轻冷藏‘檀香’橄榄果实冷害发生的适宜采收成熟度。This study investigated effects of seven harvesting dates, which were designated as harvesting maturities Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, Ⅵ, and Ⅶ, on chilling injury of ‘Tanxiang＇ Chinese olive（Canarium album（Lour.） Raeusch cv. Tanxiang） fruits during storage at（2 ± 1） ℃ and 85%–90% relative humidity（RH）. During storage, chilling injury index, pericarp browning index, healthy fruit percentage, weight loss, respiration rate, relative cell membrane leakage rate, hue angle value of fruit surface, pericarp chlorophyll content, and the contents of total soluble solids, titratable acid, total soluble sugar and reducing sugar in pulp were determined. The results showed that compared with the harvesting maturities Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅵ, and Ⅶ, the harvesting maturity Ⅴ could maintain lower chilling injury index, pericarp browning index, and weight loss and higher healthy fruit percentage, reduce respiratory rate and respiratory peak, and retard the increase in relative cell membrane leakage rate. In addition, the harvesting maturity Ⅴ could maintain higher hue angle value of fruit surface, higher chlorophyll content in pericarp, and higher total soluble solids, titratable acid, total soluble sugar and reducing sugar in pulp during the middle and late storage stages. From these results, it can be concluded that the harvesting maturity Ⅴ could be used as the optimum harvesting maturity for alleviating chilling injury of ‘Tanxiang＇ Chinese olive fruits during cold storage.

关 键 词：橄榄 果实 采收期 冷藏 贮藏品质 冷害 

分 类 号：TS255.3[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]