不同贮藏温度对‘红香酥’梨果实品质和相关生理指标的影响  

Effects of different storage temperature on fruit quality and related physiological indexes of’Hongxiangsu’pear

作　　者：王志华[1] 高剑利 王文辉[1] 贾朝爽 姜云斌[1] WANG Zhihua;GAO Jianli;WANG Wenhui;JIA Chaoshuang;JIANG Yunbin(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Fruit Storage and Processing Key Laboratory of Liaoning Province,Xingchengl25100;Chengde Forestry and Grassland Technology Extension Station)

机构地区：[1]中国农业科学院果树研究所,辽宁省果品贮藏加工重点实验室,辽宁兴城125100 [2]承德市林业和草原技术推广总站

出　　处：《中国果树》2020年第5期13-19,I0004,共8页China Fruits

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP);国家现代梨产业技术体系建设专项资金项目(CARS-28-21);中央级公益性科研院所基本科研业务费专项项目。

摘　　要：以山西省运城市盐湖区的‘红香酥’梨果实为试材,研究了-1.5、-0.5、0.5、1.5、3.0℃5个低温环境下‘红香酥’梨贮藏120、180、240 d以及对应的20℃货架7 d的果实外观品质和内在品质、呼吸强度和乙烯释放量等相关生理指标的变化规律,以确定‘红香酥’梨最适贮藏温度和最佳贮藏期。结果表明:L值和h°可较好地反映‘红香酥’梨果实贮藏期间果皮颜色的变化情况,贮藏后期(贮藏180~240d),1.5℃和3.0℃贮藏果实的果皮颜色亮(L值高)、黄(h°低、a值负值绝对值低)、果皮油腻化、果实腐烂严重;-1.5℃贮藏虽能较好地维持果皮绿色和抑制果实腐烂,但贮藏后期果心出现严重褐变,而且果实硬度和可溶性固形物含量较低;-0.5℃和0.5℃贮藏能长期维持‘红香酥’梨较高的果实硬度和可溶性固形物含量,明显抑制果皮转黄和果心褐变,保持果实较好的食用品质和商品价值,还能更好地抑制果实呼吸强度和乙烯释放量、降低果实乙醇的积累和减轻细胞膜的损伤程度。建议‘红香酥’梨中短期(120d以内)贮藏温度以1.5~3.0℃为宜,不宜太高;中长期贮藏(120~240 d)可采用-0.5~1.5℃,不宜太低。The fruits of’Hongxiangsu’pear in Yanhu District,Yuncheng,Shanxi Province were used as experimental materials.The changes of related physiological indexes such as appearance and internal quality,respiratory intensity and ethylene release of’Hongxiangsu’pear stored at-1.5,-0.5,0.5,1.5,3.0℃for 120 days,180 days,240 days and 7 days on shelf at 20℃were studied in order to determine the optimal storage temperature and storage period of’Hongxiangsu’pears.The results showed that L value and yellow(low h°,absolute value of a low)could reflect the changes of peel color during the storage period of’Hongxiangsu’pear,respectively.In the later stage of storage(180~240 days),the peel color of’Hongxiangsu’pear stored at 1.5℃and 3.0℃ware bright(L value was high),yellow(H degree was low),the peel was greasy and the fruit rotted seriously.The low temperature of-1.5℃could maintain the green peel and inhibit the decay of the fruit,but at the later stage of storage,the core appears serious browning,and the hardness and SSC content of the fruit were low.At-0.5℃and 0.5℃,the firmness and SSC of’Hongxiangsu’pear fruits could be maintained for a long time,the pericarp turning yellow and the pericarp browning could be inhibited obviously,the edible quality and commercial value of the fruits could be maintained,the respiratory intensity and ethylene release of the fruits could be inhibited better,the accumulation of ethanol in the fruits could be reduced,and the damage degree of cell membrane could be reduced.It is suggested that the storage temperature of’Hongxiangsu’pear should be 1.5~3.0℃in the short term(within 120 days),not too high;-0.5~1.5℃should be used for medium and long-term storage(120~240 days),which should not be too low.

关 键 词：梨 ‘红香酥’ 低温贮藏 货架期 果实品质 采后生理 

分 类 号：S661.2[农业科学—果树学]