不同采后处理对常温贮藏‘苏翠1号’梨果实色泽和质地的影响  

Effects of Different Treatments on Color and Texture of‘Sucui No.1’Pear Fruits during Normal Temperature Storage

作　　者：高婕 杭靖琪 文梦梦 王春雷 张静 GAO Jie;HANG Jingqi;WEN Mengmeng;WANG Chunlei;ZHANG Jing(College of Horticulture and Landscape Architecture,Yangzhou University,Yangzhou 225009,China;Jiangnan University(Yangzhou)Food Biotechnology Institute,Yangzhou 225001,China)

机构地区：[1]扬州大学园艺园林学院,江苏扬州225009 [2]江南大学(扬州)食品生物技术研究所,江苏扬州225001

出　　处：《保鲜与加工》2025年第3期47-54,共8页Storage and Process

基　　金：江苏省重点研发计划(现代农业)项目(BE2022381);2024年江苏省研究生科研实践计划项目(SJCX24_2284)。

摘　　要：为探究不同采后保鲜处理对‘苏翠1号’梨果实贮藏品质的影响,以‘苏翠1号’为试材,分别采用20 g/L氯化钙(Calcium chloride,CaCl_(2))溶液、10 g/L壳聚糖(Chitosan,CTS)溶液和100μmol/L茉莉酸甲酯(Methyl jasmonate,MeJA)溶液浸泡处理果实,定期测定果实在(25±1)℃常温贮藏期间失重率、可溶性固形物含量、质地、色泽及细胞壁组分等指标。结果表明:CaCl_(2)、CTS和MeJA三个处理均能有效抑制果实采后失重并提高果实可溶性固形物含量;CTS处理能有效延缓果实硬度和脆度的下降,抑制细胞壁纤维素和共价型果胶含量的降低及水溶性果胶和离子型果胶含量的上升,延缓果实软化,同时可减缓果皮色差的变化和果皮叶绿素含量的降低,延缓果实脱绿;而CaCl_(2)和MeJA处理对果实软化和脱绿的作用与对照相比无显著差异。综合分析,在果实常温贮藏过程中,CTS处理对‘苏翠1号’梨果实保鲜效果最优,更有利于果实的常温贮藏。This study aimed to explore the effects of different exogenous treatments on postharvest storage qualities of‘Sucui No.1’pear fruits.The fruits were immersed in 20 g/L calcium chloride(CaCl_(2))solution,10 g/L chitosan(CTS)solution and 100μmol/L methyl jasmonate(MeJA)solution for 10 min,and the physiological indicators including weight loss rates,soluble solids contents,texture,color and cell wall components during storage at(25±1)℃were deter⁃mined.The results showed that CaCl_(2),CTS and MeJA treatments could effectively inhibit postharvest weight loss and increase soluble solid contents of fruits.CTS treatment could effectively delay the decline of fruits hardness and frac⁃turability,inhibit the decrease of cell wall cellulose,covalent pectin contents and the increase of water-soluble pectin,ionic pectin contents,and delay the softening of fruits.CTS treatment could slow down the change of color difference and the decrease of chlorophyll contents in pericarps,and delay the degreening of fruits.The effects of CaCl_(2) and MeJA treatments on fruits softening and degreening were not significantly different compared with those of control. Comprehensive analysis showed that CTS treatment presented the best fresh-keeping effects on‘ Sucui No.1’ pear fruit during storage at room temperature, and would be more conducive to fruits storage at room temperature.

关 键 词：‘苏翠1号’梨果实 采后生理 贮藏品质 氯化钙 壳聚糖 茉莉酸甲酯 

分 类 号：S661.2[农业科学—果树学]