不同成熟度杏果实低温贮藏条件下的品质变化规律  

Quality changes of apricot fruits with different maturity under low temperature storage conditions

作　　者：开乃斯·哈比江 李新豫 赵蕾[2] 李长城[2] 张志刚[2] 赵世荣 Kainaisi Habijiang;LI Xinyu;ZHAO Lei;LI Changcheng;ZHANG Zhigang;ZHAO Shirong(College of Horticulture,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Institute of Afforestation and Desertification,Xinjiang Academy of Forestry Sciences,Urumqi 830052,Xinjiang,China)

机构地区：[1]新疆农业大学园艺学院,新疆乌鲁木齐830052 [2]新疆林业科学院造林治沙研究所,新疆乌鲁木齐830052

出　　处：《经济林研究》2024年第3期105-119,共15页Non-wood Forest Research

基　　金：新疆林草发展补助资金项目(XJLYKJ-2022-06);中央引导地方科技发展专项资金项目(ZYYD2022B15);新疆维吾尔自治区重大科技专项项目(2023A02008-1)。

摘　　要：【目的】研究低温贮藏条件下3个杏品种不同采收成熟度果实的外在品质、内在品质及代谢酶活性,为杏果实的适宜采收期及低温贮藏提供理论依据。【方法】以‘树上干杏’‘油光大白杏’‘大白杏’为试验材料,根据果实发育时间及果皮色泽在七成熟与八成熟时进行采摘,将采摘后无损伤的果实在冷库中低温(4℃)贮藏,每隔6 d取样,测定果实单果质量外在品质,果实硬度、可溶性固形物、可溶性糖、可滴定酸、维生素C、含水量、纤维素、果胶、细胞壁、质膜透性内在品质,以及纤维素酶、果胶酶、多酚氧化酶、过氧化物酶代谢酶活性指标,分析低温贮藏过程中果实品质的变化规律。【结果】3个杏品种七成熟和八成熟果实在低温贮藏至42 d时,与初始值相比,七成熟果实的单果质量、硬度、可溶性糖、可滴定酸、果胶、质膜透性、果胶酶和过氧化物酶平均下降幅度分别为33.3%、42.3%、32.3%、57.9%、42.3%、39.4%、2.8%、-4.3%,八成熟果实8个指标平均下降幅度分别为35.0%、48.2%、21.3%、65.5%、48.2%、32.8%、-129.3%、-8.0%。七成熟果实的可溶性固形物、维生素C、含水量、纤维素、细胞壁、纤维素酶和多酚氧化酶平均上升幅度分别为17.8%、232.0%、7.9%、209.4%、27.7%、164.5%、99.5%,八成熟果实7个指标平均上升幅度分别为5.16%、470.1%、7.8%、141.9%、37.9%、140.4%、58.7%。【结论】低温贮藏期间,七成熟杏果实物理结构稳定,果实外在品质方面维持程度较好,但内在品质较八成熟果实相对较差。八成熟果实内含物氧化分解量相对较少,内在品质保持程度较好。3个杏品种中‘树上干杏’的耐贮藏性要好于‘油光大白杏’和‘大白杏’。【Objective】To study the external quality,internal quality and the activities of metabolic enzymes of apricot fruits of 3 apricot varieties at different harvesting maturity under low-temperature storage conditions,and to provide a theoretical basis for the appropriate harvesting period and low-temperature storage of apricot fruits.【Method】‘Shushangganxing’,‘Youguangdabaixing’and‘Dabaixing’were used as experimental materials.According to the fruit development time and peel color,the fruits were picked at seven maturity and eight maturity.The fruits without damage after picking were stored at low temperature(4°C)in cold storage.The samples were taken every 6 days,determination of fruit external quality single fruit mass,fruit firmness,soluble solids,soluble sugar,titratable acid,vitamin C,moisture content,cellulose,pectin,cell wall,membrane permeability and other internal quality,as well as cellulase,pectinase,polyphenol oxidase and peroxidase metabolic enzyme activity.The changes of fruit quality during low temperature storage were analyzed.【Result】The seven-mature and eight-mature fruits of three apricot varieties were stored at low temperature for 42 days,compared with the initial value,the average decreases in single fruit mass,fruit firmness,soluble sugar,titratable acid,pectin,membrane permeability,pectinase and peroxidase were 33.3%,42.3%,32.3%,57.9%,42.3%,39.4%,2.8%,and-4.3%,respectively,for the seven-matured fruits,while the average decreases in the eight indexes were 35.0%,48.2%,-8.0%,respectively,for the eight-matured fruits,21.3%,65.5%,48.2%,32.8%,-129.3%,and-8.0%,respectively.The average increase in soluble solids,vitamin C,moisture content,cellulose,cell wall,cellulase and polyphenol oxidase were 17.8%,232.0%,7.9%,209.4%,27.7%,164.5%,99.5%in seven-matured fruits,and the average increase in the seven indexes in eight-matured fruits were 5.16%,470.1%,7.8%,141.9%,37.9%,140.4%,and 58.7%.【Conclusion】During low temperature storage,the physical structure of the seven-mature aprico

关 键 词：杏 成熟度 贮藏方式 果实品质 

分 类 号：S662.2[农业科学—果树学]