环境氧气浓度对‘雪花’梨采后贮藏品质与生理特性的影响  

TThe effects of different oxygen concentration on post-harvest quality and pphysiology of ‘XXuehua’pear

作　　者：杜艳民[1] 王志华[1] 贾晓辉[1] 佟伟[1] 张鑫楠 王文辉[1] DU Yanmin;WANG Zhihua;JIA Xiaohui;TONG Wei;ZHANG Xinnan;WANG Wenhui(Key Laboratoiy of Fruit Storage and Processing of Liaoning Province,The Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng,Liaoning 125100)

机构地区：[1]辽宁省果品贮藏加工重点实验室,中国农业科学院果树研究所,辽宁兴城125100

出　　处：《中国果树》2021年第5期18-24,共7页China Fruits

基　　金：国家现代梨产业技术体系建设专项(CARS-28-21)。

摘　　要：将商业成熟期采收的‘雪花’梨5℃预冷24 h后,直接入0℃库贮藏,2 d后分别在5.0%O_(2)+1.0%CO_(2)和10.0%O_(2)+1.0%CO_(2)条件下气调贮藏,以空气贮藏为对照。研究贮藏210 d和270 d后货架1、3、5、7 d(20℃)果实品质及生理代谢差异。结果发现:与空气贮藏对照相比,较低的环境氧气浓度可有效地控制‘雪花’梨果肉和果心组织褐变,贮藏270d及货架7d后,5.0%O_(2)处理果实未发生组织褐变,而10.0%O_(2)处理和空气贮藏对照果心和果肉褐变指数分别为2.5%和2.5%,7.5%和17.5%;另外,低氧气调可较好地维持果皮绿色,贮藏210 d,5.0%和10.0%O_(2)处理果实L^(*)值、-a^(*)绝对值及h°值均显著高于对照;同时,货架期间果实可滴定酸含量、叶绿素含量及叶绿素荧光活性均显著高于对照;5.0%O_(2)处理果实呼吸速率显著低于10.0%O_(2)处理和对照。总体来看,贮藏270 d后,5.0%O_(2)处理可显著抑制‘雪花’梨货架期间果实呼吸速率,延缓果实衰老,降低衰老相关生理病害发生,果实品质最佳,其次为10.0%O_(2)处理,对照处理品质最差。‘Xuehua’pear is one of the most important traditional cultivar in China,which is widely considered a good cultivar due to its excellent eating quality,crisp texture and well-balanced flavor.Pear samples were harvested from commercial orchard at commercial maturity,the selected fruits were put into controlled atmosphere chambers,and precooling at 5℃for 24 h,and then transferred to long period storage at(0±0.5)℃(RH>95%).Then the controlled atmosphere(CA)were established under different O_(2)concentration(5.0%and 10.0%)plus 1.0%CO_(2)after fruits storage for 2 days at(0±0.5)℃,and air storage as control.Pear sampled after storage for 210 d and 270 d,fruit peel color index,chlorophyll contents,chlorophyll fluorescence,fruit firmness,soluble solids content,titratable acidity,ascorbic acid,ethanol,acetaldehyde,respiration rate and ethylene production were determined and analysis after shelf-life for 1 d,3 d,5 d and 7 d at 20℃.The results showed that core browning incidence and flesh browning incidence were significantly declined by controlled atmosphere(CA).After storage for 270 d,the fruit treated at 5.0%O_(2)did not show any tissue browning after shelf-life for 7 d,while the core browning incidence and flesh browning incidence of fruits storage under 10.0%O_(2)and air were 2.5%and 2.5%,7.5%and 17.5%respectively after shelf-life for 7 d.In addition,CA treatments better maintained the green color during the whole storage period,storage for 210 d,the L^(*),-a^(*)and h°values of fruits storage under CA were significantly higher than that of control during shelf-life period.All treatments showed increasingly yellow-turning after storage for 270 d,however,the fruits storage under CA treatments showed a lower yellow-turning rate than air control and maintained a better green color.At the meanwhile,fruits storage under CA contained higher titratable acidity contents and chlorophyll contents,and the better chlorophyll fluorescence activity than control,which is coincide with the color index.What is more,the resp

关 键 词：梨 氧气 采后品质 生理代谢 叶绿素 

分 类 号：S661.2[农业科学—果树学]