套袋对梨和苹果采后果皮褐变的影响  

Effect of Bagging on the Browning of Pear and Apple Pericarp after Harvest

作　　者：贾朝爽 王志华[1] 王文辉[1] JIA Chao-shuang;WANG Zhi-hua;WANG Wen-hui(Fruit Storage and Processing Key Laboratory of Liaoning Province,Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng 125100,China)

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

出　　处：《包装工程》2020年第23期19-24,共6页Packaging Engineering

基　　金：国家现代农业产业技术体系建设专项资金(CARS-28-21);中国农业科学院科技创新工程(CAAS-ASTIP-2017-RIP)。

摘　　要：目的综述套袋对梨和苹果采后果皮褐变的影响,为解决套袋果实果皮产生褐变的问题提供一定的理论依据,最终使套袋果实的品质和商品价值进一步得到提高。方法主要概括果皮褐变与其色素含量、相关酶活性、钙含量、酚类物质含量、果皮结构和膜脂过氧化程度等之间的关系。结果不同果实、同一果实的不同品种、不同的套袋类型等因素都会影响果皮发生褐变的程度,套袋果摘袋后较未套袋果更易发生褐变的根本机制未有定论。结论今后应加大对套袋果摘袋后果皮褐变发病机制的系统探究,明确褐变发病机理,将有助于防范和控制褐变的发生。The work aims to review the effect of bagging on the browning of pear and apple pericarp after harvest,in order to provide some theoretical basis for solving the causes of browning of bagged fruit pericarp and further improve the quality and commodity value of bagged fruit.The relationship between pericarp browning and pigment content,related enzyme activity,calcium content,phenolic substance,pericarp structure and membrane lipid peroxidation was summarized.Different fruits,different varieties of the same fruit,different bagging types and other factors led to the differences in the degree of browning.Therefore,the basic mechanism of bagged fruit after unpacking more prone to browning than the unbagged fruit was not determined.In the future,it is necessary to intensify the systematic research on the pathogenesis of pericarp browning of bagged fruit after unpacking,and make clear the pathogenesis of browning,which will help prevent and control the occurrence of browning.

关 键 词：套袋果实 除袋果实 果皮褐变 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]