低温对2个香蕉品种采后生理和后熟期品质的影响  

Effects of low temperature on postharvest physiology and quality of two banana varieties during post ripening

作　　者：赵明[1] 龙芳[1] 武鹏[1] 黄相 莫天利 何海旺[1] 邹瑜[1] ZHAO Ming;LONG Fang;WU Peng;HUANG Xiang;MO Tian-li;HE Hai-wang;ZOU Yu(Bio-technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)

机构地区：[1]广西农业科学院生物技术研究所,南宁530007

出　　处：《西南农业学报》2023年第10期2158-2166,共9页Southwest China Journal of Agricultural Sciences

基　　金：广西科技重大专项(桂科AA22068090);广西自然科学基金项目(2021GXNSFBA075045,2022GXNSFAA035543);国家现代农业产业技术体系(CARS-31)。

摘　　要：【目的】明确低温对不同香蕉品种采后生理和后熟期品质的影响,为改善越冬挂果香蕉果实品质及提升商品价值提供参考依据。【方法】以饱满度70%的宝岛蕉和桂蕉6号香蕉果实为试验材料,分别经低温[(6±0.5)℃]处理48 h(T1、T2),以常温[(22.0±0.5)℃]处理为对照(CK1、CK2),在相同催熟条件下,比较分析低温处理对2个香蕉品种后熟过程中果皮外观色泽、果皮多酚氧化酶(PPO)和过氧化物酶(POD)活性、果实内在品质及细胞膜透性的影响。【结果】后熟第3、5、7天,T1处理果皮亮度(L值)均显著高于T2处理(P<0.05,下同),分别高19.7%、22.6%和67.7%,并且T1和T2处理果皮L值显著低于CK1和CK2。后熟第3天,T2处理果皮色度(H值)比T1处理显著低9.4%,此时T2处理果皮开始褪绿,2种处理条件下宝岛蕉(T1、CK1)果皮转色均较桂蕉6号(T2、CK2)晚2 d左右。后熟过程中,T1和T2处理果皮PPO和POD活性均显著高于CK1和CK2;后熟第3和5天,T2处理果皮POD活性分别显著高于T1处理22.6%和13.1%。后熟第3天,T1处理果肉硬度比T2处理显著高30.1%;后熟第1和第3天,CK1果肉硬度比CK2分别显著高37.4%和30.0%,T2处理和CK2果肉硬度比T1处理和CK1下降快;随着成熟进程的推移,各处理香蕉果肉可溶性固形物含量呈上升趋势,淀粉和维生素C含量呈下降趋势,T1和T2处理可溶性固形物含量增长速度及淀粉和维生素C含量下降速度均比CK1和CK2显著减慢,T1处理与T2处理间差异不显著(P>0.05)。在后熟进程中,T2处理细胞膜透性显著高于T1处理、CK1和CK2。【结论】低温对桂蕉6号果皮颜色褐化程度及细胞膜透性增加的影响比宝岛蕉更显著。在2种处理条件下,宝岛蕉果皮褪绿转黄、果肉硬度下降均比桂蕉6号晚2 d左右,宝岛蕉贮运品质更佳。低温对2个香蕉品种果实可溶性固形物、淀粉和维生素C含量影响差异不显著。【Objective】The purpose of the study was to clarify the impact of low temperature on the postharvest physiology and post ripening quality of different banana varieties,so as to provide a reference basis for improving the quality of overwintering banana fruits and enhancing the commercial value.【Method】Using Baodao banana and Guijiao 6 banana fruits with a maturity of 70%as the experimental materials,the banana fruits of the two varieties were treated at low temperature[(6.0±0.5)℃]for 48 hours(T1,T2),and at room temperature[(22.0±0.5)℃]as the control(CK1,CK2).Under the same ripening conditions,the effects of low temperature treatment on the peel color,peel polyphenol oxidase(PPO)and peroxidase(POD)activities,fruit intrinsic quality,and cell membrane permeability of the two banana varieties during post ripening were compared and analyzed.【Result】On the 3rd,5th and 7th days of post ripening,the peel brightness(L value)of T1 treatment was significantly higher than that of T2 treatment(P<0.05,the same as below),which was 19.7%,22.6%and 67.7%higher respectively,and the L value of the peel of T1 and T2 treatments was significantly lower than that of CK1 and CK2.On the 3rd of post ripening,the peel color(H value)of T2 treatment significantly decreased by 9.4%compared with that of T1 treatment.At this time,the green peel color of T2 treatment began to fade,and the color change of the peel of Baodao banana(T1,CK1)was about 2 days later than that of Guijiao 6(T2,CK2)under the two treatment conditions.During the post ripening process,the peel PPO and POD activities of T1 and T2 treatments were significantly higher than those of CK1 and CK2 treatments.On the 3rd and 5th day of post ripening,the peel POD activity of T2 treatment was significantly higher than that of T1 treatment by 22.6%and 13.1%respectively.On the 3rd day of post ripening,the flesh hardness of T1 treatment was significantly higher than that of T2 treatment by 30.1%.On the 1st and 3rd day of post ripening,the flesh hardness of CK1 was signific

关 键 词：香蕉 果皮颜色 采后生理 内在品质 细胞膜透性 低温 

分 类 号：S668.1[农业科学—果树学]