黄花梨果实采后不同处理的贮藏效果及其生理基础研究  

Effects of Different Postharvest Treatments on Storage of Huanghua Pear Fruit(Pyrus pyrifolia Nakai)and Its Physiological Basis

作　　者：窦世娟[1] 陈昆松[1] 吕均良[1] 郑金土 

机构地区：[1]浙江大学果实分子生理与生物技术实验室,杭州310029 [2]浙江省宁波市林业局,宁波310510

出　　处：《中国农业科学》2003年第1期82-88,共7页Scientia Agricultura Sinica

基　　金：国家自然科学基金资助项目 (3 0 170 660 ) ;浙江省自然基金重点资助项目 (ZD0 0 0 4);杭州市科技资助项目

摘　　要：研究了不同贮藏温度和不同聚乙烯薄膜袋包装处理对黄花梨果实贮藏效果的影响及其生理基础。试验结果表明 ,在 2 0℃下 ,LOX活性、O2-· 水平、AOS活性、ACC合成酶活性、ACC含量、ACC氧化酶活性及乙烯的生成 ,均呈峰形变化 ;1℃处理可抑制LOX、AOS、ACC合成酶、ACC氧化酶的活性和O2-·、ACC的积累 ,抑制贮藏果实的乙烯合成 ,减轻果肉发绵和果实腐烂。 1℃下贮藏的果实 ,若结合不同聚乙烯薄膜袋 (PEF1和PEF2 )小包装 ,可以进一步降低果肉发绵率和果实腐烂率 ,保持果实新鲜度 ;当果实经过贮藏一段时间后 ,转移到 2 0℃货架期时 ,PEF1和PEF2对果实成熟衰老各个相关因子均有不同程度的抑制效应 ,以贮 6 0d后的货架期间最为明显 ,同时维持了较高的果实硬度 ,对硬度的影响随着贮藏时间的延长愈加明显 ,PEF1和PEF2之间的处理效果无显著差异。低温冷藏黄花梨果实可以获得良好的贮藏效果 ,贮藏期以 2个月左右为好 ,若结合聚乙烯薄膜袋小包装 ,可以延长贮藏期至Different treatments of temperature and polyethylene film bag packing were carried out to investigate their effects and physiological basis during Huanghua pear storage. Huanghua pear fruit was a typical climacteric fruit after harvest, and the fruit senescence related factors, such as Lipoxygenase (LOX) activity, O 2 -· content, allene oxide synthase (AOS) activity, ACC synthase activity, ACC content, ACC oxidase activity and ethylene production, changed with peaks at 20℃. The increase in activities of LOX, AOS, ACC synthase, ACC oxidase and the accumulation of O 2 -·, ACC content and ethylene synthesis were inhibited when fruits stored at 1℃ and the severity of flesh floss and fruit rot were lightened. Low temperature combined with polyethylene film bag packing (PEF1 and PEF2)further decreased the rate of weight loss, flesh floss, and fruit rot and keep preferable freshness. When the fruit packed with PEF1 and PEF2 was transferred to shelf at 20℃ after a period of storage at 1℃, the changes of activities of LOX, AOS, ACC synthase, ACC oxidase were suppressed and the accumulation of O 2 -·, ACC content and ethylene production were slowed down to a certain extent, especially during the shelf period after 60 days storage. Fruit packed with PEF1 and PEF2 could maintain higher firmness, and the effect became more distinct along with the storage period. No significant difference between PEF1 and PEF2 treatments was observed. Two months was favorable for Huanghua pear fruit storage at 1℃, and combined with polyethylene film bag packing would further prolong the storage period to three months.

关 键 词：黄花梨 聚乙烯薄膜袋包装 贮藏效果 生理基础 果实采后处理 

分 类 号：S661.2[农业科学—果树学]