Title

黃花梨果實採後不同處理的貯藏效果及其生理基礎研究

Translated Titles

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

Authors

竇世娟(Shi-Juan Dou);陳昆松(Kun-Song Chen);呂均良(Jun-Liang Lü);鄭金土(Jin-Tu Zheng)

Key Words

黃花梨 ; 聚乙烯薄膜袋包裝 ; 貯藏效果 ; 生理基礎 ; Huanghua pear (Pyrus pyrifolia) ; Packing treatment ; Storage effects ; Physiology

PublicationName

中國農業科學

Volume or Term/Year and Month of Publication

36卷1期(2003 / 01 / 10)

Page #

82 - 88

Content Language

簡體中文

Chinese Abstract

研究了不同貯藏溫度和不同聚乙烯薄膜袋包裝處理對黃花梨果實貯藏效果的影響及其生理基礎。試驗結果表明,在20℃下,LOX活性、O2(上標 -)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,均呈峰形變化;1℃處理可抑制LOX、AOS、ACC合成酶、ACC氧化酶的活性和O2(上標 -)、ACC的積累,抑制貯藏果實的乙烯合成,減輕果肉發綿和果實腐爛。1℃下貯藏的果實,若結合不同聚乙烯薄膜袋(PEF1和PEF2)小包裝,可以進一步降低果肉發綿率和果實腐爛率,保持果實新鮮度;當果實經過貯藏一段時間後,轉移到20℃貨架期時,PEF1和PEF2對果實成熟衰老各個相關因子均有不同程度的抑制效應,以貯60d後的貨架期間最為明顯,同時維持了較高的果實硬度,對硬度的影響隨著貯藏時間的延長愈加明顯,PEF1和PEF2之間的處理效果無顯著差異。低溫冷藏黃花梨果實可以獲得良好的貯藏效果,貯藏期以2個月左右為好,若結合聚乙烯薄膜袋小包裝,可以延長貯藏期至3個月左右。

English Abstract

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, O2(superscript -) 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 O2(superscript -) , 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 O2(superscript -) , 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 it, and combined with polyethylene film bag packing would further prolong the storage period to three months.

Topic Category 生物農學 > 農業
生物農學 > 森林
生物農學 > 畜牧
生物農學 > 漁業