不同冰温温度对山楂果实生理及品质的影响  

Influence of Different Temperatures of Controlled Freezing Point on Physiology and Quality of Hawthorn Fruit

作　　者：李超[1] 王亮[1] 赵猛[1] 焦旋[1] 王春生[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,太原030031

出　　处：《中国农学通报》2017年第15期150-155,共6页Chinese Agricultural Science Bulletin

基　　金：基金项目:山西省科学技术厅"山楂果实冰温贮藏保鲜新技术研究"(20130311033-2)

摘　　要：为延长山楂果实的保鲜期,提高果实贮藏品质,筛选适宜山楂果实冰温温度参数。在以普通冷藏(0±0.5)℃,以及果实温度为-0.4、-1.0、-1.6℃的4个不同温度的贮藏条件下,对贮藏期间‘敞口’山楂果实采后生理及品质变化进行研究。结果表明,-1.0℃的冰温处理降低了山楂果实的乙烯生成速率和最大生成量,减缓了果肉硬度、可滴定酸(TA)和维生素C(Vc)含量的下降,有效抑制了果肉中丙二醛(MDA)的积累,减轻了贮藏后期多酚氧化酶(PPO)活性的上升和酚类物质含量的减少,进而延缓了山楂果实的生理衰老进程,维持了山楂果实的良好贮藏品质;而在贮藏160天后,-1.6℃的冰温处理的山楂果实乙烯释放峰值显著增高,TA和Vc降解迅速,MDA含量显著上升,PPO活性明显上升和酚类物质含量迅速减少,加速了果实的褐变速率,生理伤害症状明显,品质劣变严重。综上所述,在-1.0℃的冰温条件下,山楂果实生理代谢被有效抑制且未出现生理伤害,贮藏效果最佳。To prolong fresh-keeping period of hawthorn fruits, improve storage quality, and screen proper temperature parameter of controlled freezing point, the authors studied the changes of post-harvest physiology and quality of ＇ Open＇ hawthorn fruits under four storage temperatures such as common freezing （0＋0.5）℃, - 0.4℃,- 1.0℃, and- 1.6℃. The results showed that the treatment of- 1.0℃ reduced generation rate and the maximum generation quantity of ethylene in hawthorn fruit, slowed down the decline of fruit hardness, contents of titratable acid （TA） and vitamin C （Vc）, efficiently restricted accumulation of MDA in fruit, lessened the increase of PPO activity and the decline of phenols in the late period of storage. In addition, the treatment postponed physiological aging process of hawthorn fruit and maintained excellent storage quality. While, after 160 days of storage, the peak value of ethylene release increased significantly in the hawthorn fruits under the temperatures of controlled freezing point of- 1.6℃, titratable acid （TA） and vitamin C （Vc） were rapidly degraded, the content of MDA significantly increased, PPO activity rose obviously and the contents of phenols rapidly decreased. All of these accelerated the browning speed of fruit, characteristics of physiological harm were obvious, and the quality was seriously deteriorated. In conclusion, under the temperature of controlled freezing point of - 1.0℃, physiological metabolism of hawthorn fruit was efficiently restricted and there was no physiological harm, so storage effect was the best.

关 键 词：山楂 冰温贮藏 贮藏品质 保鲜期 

分 类 号：S661.5[农业科学—果树学]