不同贮藏温度对采后番木瓜果实外观品质及细胞结构的影响  

Effects of Different Storage Temperatures on Postharvest Fruit Appearance Quality and its Cytological Mechanism of Papaya

作　　者：张继[1] 尧金燕[1] 龙兴[1] 彭晓露 方仁[1] 唐文忠[1] Zhang Ji;Yao Jinyan;Long Xing;Peng Xiaolu;Fang Ren;Tang Wenzhong(Horticultural Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007,China)

机构地区：[1]广西壮族自治区农业科学院园艺研究所,广西南宁530007

出　　处：《东南园艺》2023年第6期437-440,共4页Southeast Horticulture

基　　金：广西农业科学院科技发展基金项目(2021JM60);广西农业科学院基本科研业务专项(2021YT049);国家现代农业产业技术体系广西创新团队项目(nycytxgxcxtd-17-15);特色水果产业科技先锋队(202104)。

摘　　要：【目的】为了探究合适的番木瓜采后贮藏温度,减轻果实失重率和腐烂率及细胞结构的变化。【方法】以‘大青’番木瓜果实为供试材料,分别采用3个不同贮藏温度(2、10、20℃),于贮藏20d内测定外观品质、用石蜡切片法观察细胞结构。【结果】在2、10、20℃不同温度贮藏期间,番木瓜果实的失重率和腐烂率均在2℃贮藏时数值最低,在20℃贮藏时最高,10℃贮藏时变化较小;果肉细胞在2℃贮藏20 d时出现皱缩变形,部分出现细胞质壁分离现象。【结论】在3个贮藏温度条件下,番木瓜果实失重率和腐烂率及细胞结构在10℃贮藏时的果实外观及细胞结构均优于其他两个温度处理。【Objective】In order to study the suitable storage temperature of postharvest papaya and reduce fruit weight loss rate,decay rate and cytological structure changes.【Method】The fruit of papaya‘Daqing’was stored at different temperatures(2℃,10℃and 20℃)for 20 days.Fruit appearance qualities were measured and cytological structures were observed using paraffin methods.【Result】Fruit weight loss rate and decay rate of papaya were the lowest when stored at 2℃while the rate was the highest when stored at 20℃.Fruit had fewer changes when stored at 10℃.Flesh cell was wrinkled and deformed and some cell was to undergo plasmolysis when stored at 20℃for 20 days.【Conclusion】The appearance quality and cytological structure of fruit when stored at 10℃were better than those when stored at 2℃and 10℃.

关 键 词：番木瓜 温度 果实外观品质 细胞结构 

分 类 号：S668.2[农业科学—果树学]