郝邢维,周倩,高芳,张婷婷,郝义,姜永峰,陆玉卓.温度对采后“国峰7号”李果实贮藏品质的影响[J].包装工程,2023,44(1):213-222.
HAO Xing-wei,ZHOU Qian,GAO Fang,ZHANG Ting-ting,HAO Yi,JIANG Yong-feng,LU Yu-zhuo.Effects of Temperature on Storage Quality of Postharvest 'Guofeng No.7' Plum Fruit[J].Packaging Engineering,2023,44(1):213-222. |
| 温度对采后“国峰7号”李果实贮藏品质的影响 |
| Effects of Temperature on Storage Quality of Postharvest 'Guofeng No.7' Plum Fruit |
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| DOI：10.19554/j.cnki.1001-3563.2023.01.024 |
| 中文关键词: 李果实 贮藏 品质 温度 |
| 英文关键词: plum fruit storage quality temperature |
| 基金项目:国家重点研发计划(2017YFD0401305);营口市大石桥特色果品商品化提升科技特派团(2021JH1/0100009);辽宁省农业科学院院长基金项目(2022QN2312) |
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| 中文摘要: |
| 目的 确定适宜李果实的最佳贮藏温度，明确不同低温贮藏对李果实生理特性和品质的影响。方法 以“国峰7号”李果实为试材，通过对不同贮藏温度(−2±0.5)、(−1±0.5)、(0±0.5)、(1±0.5)、(2±0.5)℃下果实品质和生理特性进行研究。结果 在(0±0.5)℃下贮藏可显著抑制“国峰7号”李果实的硬度、可滴定酸(Titrable Acid，TA)、总酚及类黄酮含量的下降，维持果皮色泽，抑制呼吸强度及减小乙烯释放高峰的峰值，并能将果实可溶性固形物(Soluble Solid Content，SSC)含量维持在较高的水平。同时能延缓“国峰7号”李果实花青素、相对膜透性、超氧阴离子(O2−)及过氧化氢(H2O2)含量升高的时间，延缓李果实采后的成熟与衰老进程。此外，该温度能够推迟多酚氧化酶(Polyphenol Oxidase，PPO)、过氧化物酶(Peroxidase，POD)以及超氧化物歧化酶(Superoxide Dismutase，SOD)活性高峰的出现，以提升其抗氧化能力，控制采后贮藏期间果品品质的降低。结论 在贮藏温度(0±0.5)℃内能够有效延长李果实贮藏保鲜期并维持果实品质。 |
| 英文摘要: |
| The work aims to determine the optimal storage temperature for plum fruit, and to clarify the effects of different low temperature storage on physiological characteristics and quality of plum fruit.The fruit quality and physiological characteristics of 'Guofeng No.7' plum fruit were studied at different storage temperature (−2±0.5), (−1±0.5), (0±0.5), (1±0.5), (2±0.5) ℃. The results showed that storage at (0±0.5) ℃ could significantly inhibit the decrease of hardness, titrable acid(TA), total phenols and flavonoids contents of 'Guofeng No.7' plum fruit, keep fruit color, inhibition of respiratory rate and ethylene release peaks, and maintain a high level of soluble solids content (SSC). At the same time, it can delay the increase of anthocyanin, relative membrane permeability, superoxide anion (O2−) and hydrogen peroxid (H2O2) contents in 'Guofeng No. 7' plum fruit, and delay the ripening and senescence process of plum fruit after harvest. In addition, the temperature can effectively delayed the peak of polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD) activities, improve the antioxidant capacity and control the quality of fruit during storage after harvest. Therefore, (0±0.5) ℃ can effectively prolong the storage period and maintain fruit quality. |
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