不同贮藏温度对鲜切菠萝蜜生化品质的影响  

Effect of Different Storage Temperatures on Biochemical Quality of Freshly-cut Jackfruit

作　　者：曾丽萍[1] 范红雁 张茂霞 李新国[1] 沈雁[1] ZENG Li-ping;FAN Hong-yan;ZHANG Mao-xia;LI Xin-guo;SHEN Yan(Key Laboratory of Tropical Crop Germplasm Resources Protection and Utilization of Educational Ministry, Hainan University / College of Horticulture and Landscape Architecture, Hainan University, Haikou 571737, China)

机构地区：[1]海南大学热带作物种质资源保护与开发利用教育部重点实验室/海南大学园艺园林学院,海南海口571737

出　　处：《江西农业学报》2018年第5期28-32,共5页Acta Agriculturae Jiangxi

基　　金：海南省星火产业带专项资金项目(HNXH201227)

摘　　要：以八成熟的马来西亚1号菠萝蜜为实验材料,研究了不同贮藏温度0、4、8、12、16、20℃对鲜切菠萝蜜主要品质及采后生理指标的影响。研究结果表明:8~12℃能够显著抑制鲜切菠萝蜜的硬度下降现象以及水分、可溶性糖、VC的降解损失,延缓果实细胞膜透性的上升和丙二醛(MDA)的积累,维持过氧化物歧化酶(SOD)活性,使鲜切菠萝蜜的感官品质保持良好,货架期长于4、16、20℃的鲜切菠萝蜜;在0、4、8、12、16、20℃贮藏条件下,温度越高鲜切菠萝蜜的品质劣变越快,温度过低也会影响菠萝蜜果实各种成分的含量及口感,使其失去自身的风味;8~12℃是八成熟的鲜切菠萝蜜的适宜贮藏温度。The eight-mature Malaysia 1 jackfruit was used as experimental material,and the effects of different storage temperatures（0,4,8,12,16 and 20 ℃） on the main quality and postharvest physiological indexes of freshly-cut jackfruit were studied.The results showed that 8 ～ 12 ℃ could significantly inhibit the reduction in hardness,water content,soluble sugar content and VC content of freshly-cut jackfruit,delay the rising of cell membrane permeability and the accumulation of malondialdehyde（MDA） in fruits,maintain the activity of superoxide dismutase（SOD）,and improve the sensory quality of freshly-cut jackfruit; the shelf life of freshly-cut jackfruit at 8 ～ 12 ℃ was longer than that at 4,16 and 20 ℃.Under the condition of storage temperature 0,4,8,12,16 and 20 ℃,the higher the storage temperature was,the faster the quality of freshly-cut jackfruit deteriorated; too low storage temperature also could affect the nutrient composition content and taste of jackfruit fruit,and make it lost its own flavor.Therefore,8 ～ 12 ℃ was the suitable storage temperature for eight-mature freshly-cut jackfruit.

关 键 词：贮藏温度 鲜切菠萝蜜 品质 采后生理指标 

分 类 号：S667.8[农业科学—果树学]