不同O2、CO2体积分数气调贮藏对‘砀山酥’梨货架期生理病害和相关指标的影响  

Effects of different oxygen and carbon dioxide concentration on shelf life of‘Dangshansu’pear physiological disease and related indexes after refrigeration

作　　者：贾朝爽 王志华[1] 高剑利 王文辉[1] 姜云斌[1] JIA Chaoshuang;WANG Zhihua;GAO Jianli;WANG Wenhui;JIANG Yunbin(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Fruit Storage and Processing Key Laboratory of Liaoning Province,Xingcheng 125100;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6期16-22,40,I0003,共9页China Fruits

基　　金：中国农业科学院科技创新工程项目;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：为研究不同O2、CO2气调参数对‘砀山酥’梨果实出库后货架期黑皮病和相关指标的影响,设置1%、3%、5%O2结合0、1%、3%、5%、7%、9%CO2共16种(包括对照)不同气体组分,进行气调贮藏270 d后,测定20℃货架期果实相关指标的变化。结果表明:‘砀山酥’梨果实贮藏270 d+货架9 d,CK果实黑皮病较重,黑皮病指数高达90.3%,气调处理中只有O2体积分数为5%的个别处理果实发生不同程度的黑皮病。CK和所有气调处理均发生不同程度的黑心病,对于同一O2体积分数来说,CO2体积分数越高,黑心病指数越高。各气调处理对果实可溶性固形物含量的影响均较小。与CK和其他处理相比,O2体积分数1%的各处理虽能较好保持果皮的绿色,但果实均有一定程度的异味,CA-3-0、CA-3-1、CA-3-3及CA-5-1、CA-5-3这5个处理果实风味正常。CA-3-5、CA-3-7处理可有效抑制货架期间果实乙醇含量的增加,CA-1-0、CA-5-0和CA-5-3处理的果实呼吸强度和乙烯释放量相对较高。从病害防控(黑皮病、果心褐变)以及果实内在品质、外观色泽、风味等方面综合考虑,‘砀山酥’梨长期气调贮藏(≥270 d)适宜的O2和CO2体积分数为:3%~5%O2、1%<CO2≤3%,既可保持果实较好的品质和风味,又可以减少或抑制果皮黑皮病,降低果心褐变率。In order to study the effect of different O2 and CO2 parameters on the superficial scald and related indexes in shelf life after the‘Dangshansu’pear fruit leaves the warehouse,16 different gas components(including control)of 1%,3%,5%O2 combined with 0,1%,3%,5%,7%,9%C O2 were set up to carry out controlled atmosphere experiments,and the changes of related indexes in shelf life of fruit at 20℃were measured after storage for 270 days.The results showed that after 270 days storage and 9 days shelf life,the superficial scald of CK fruit was more serious,and the superficial scald index was as high as 90.3%.In the air conditioning treatment,only the fruit treated with O2 volume fraction of 5%had different degree of black skin disease,but different degrees of black heart disease occurred in CK and all controlled atmosphere treatments,for the same O2 volume fraction,the higher the CO2 volume fraction,the higher the black heart index.All treatments had little effect on the soluble solids content of the fruit.Compared with CK and other treatments,the 4 treatments of 1%O2 could keep the green of the peel better,but the taste of fruits had a certain peculiar smell,and the five treatments of CA-3-0,CA-3-1,CA-3-3,CA-5-1 and CA-5-3 had normal flavor.CA-3-5 and CA-3-7 could effectively inhibit the increase of ethanol content during shelf life,and CA-1-0,CA-5-0 and CA-5-3 had relatively high respiration intensity and ethylene release.From the aspects of disease prevention and control(superficial scald,browning of fruit core)and internal quality,appearance color and flavor of fruit,the suitable volume fraction of O2 and CO2 for‘Dangshansu’pear long-term controlled atmosphere storage(≥270 days)was 3%~5%O2,1%<CO2≤3%,which can not only keep the good quality and flavor of fruit,but also reduce or inhibit the superficial scald and browning of fruit core.

关 键 词：梨 ‘砀山酥’ 气调贮藏 货架 黑皮病 生理指标 

分 类 号：S661.2[农业科学—果树学]