桃果实采后生理生化及冷害研究进展  

Advances in the research into physiological and biochemical characteristics and chilling injury of peach fruits after harvest

作　　者：周慧娟[1] 苏明申[1] 叶正文[1] 杜纪红[1] 卢昆[2] 张夏南[1] 李雄伟[1] 

机构地区：[1]上海市农业科学院林木果树研究所,上海201403 [2]安顺学院,贵州安顺561000

出　　处：《果树学报》2017年第9期1204-1212,共9页Journal of Fruit Science

基　　金：国家桃产业技术体系(项目编号:CARS-31);上海市果业产业技术体系(上海市农委项目编号:2121316)

摘　　要：桃果实采后极易发生腐败变质现象,低温可延长果实的贮藏保鲜期,但长期的不适低温冷藏易使果实产生木质化、絮败、果肉褐变、果肉变红、糖酸比失调、固有芳香成分丧失或有害挥发性物质生成等品质劣变症状。不同类型桃果实甚至不同品种桃果实的采后品质劣变规律不同,低温的敏感度及冷害的发生时间点、综合表现特征亦有较大差异,其保鲜技术一直是国际上的难题。笔者对果实品质劣变发生的症状进行归纳,并从酶学、分子生物学和蛋白质组学等方面进行了相关机制阐释。建议对不同肉质类型桃采后生理特性和贮运特性进行系统性研究,制定相应的采后品质劣变调控技术,开发高效、安全的保鲜技术并应用于实践,为桃果实采后处理及保鲜贮运技术的应用提供一定的理论支撑。The peach belongs to the Rosaceae family, subfamily Prunoideae, genus Prunus, subgenus Amygdalus L. which has a history of more than 4 000 years and is the main fruits produced in china. It was renowned for its rich nutrition, excellent quality and fresh flavour. Because of the biological and physi- ological characteristics of peach fruit such as soften, thin skin and juicy, as well as the high temperature and humidity, which reduce peach to decay and go bad quickly. Peach can be divided into four types （stiff solute, soft solute, solute and stony hard） according to their flesh texture. The sensitivity to low-tempera- ture as well as comprehensive characteristics of peach fruits subjected to chilling injury are different. At present, more than 1 000 peach varieties are cultivated in the world. Most of soft solute peaches can be stored under room-temperature only for 3-5 d, the following is hard solute peach （5-7 d）, and for stony hard peach is 10-14 d. It is crucial for classification of different kinds of solute peach according to postharvest quality, physiological and biochemical characteristics. As is known to all, there are double respiratory peak and ethylene releasing peak in peach fruits after harvest. The softening of fruit suture is related to the ethylene release rate and the appearance time of respiratory peak, however, it is different among various varieties. Once the autocatalytic ethylene synthesis pathway is activated during the development of the fruit, it will accelerate to soften process and then loss commodity value soon. The enzymes that related to fruit softening are pectinase, lipoxygenase and galacturonic acid polymer enzyme. It was reported that pectinase activities were closely related to the softening rate. What＇ s more, the salt soluble pectin content had high correlation with firmness, water soluble pectin, chelating pectin and salt soluble pectin. It was also reported that the browning of peach was related to the total phenol and chlorogenic acid content. Treatment with 1.

关 键 词：桃 品质 生理生化 冷害 

分 类 号：S662.1[农业科学—果树学]