低温条件下不同品种桃果实的耐藏性差异研究

研究15个品种桃果实在0℃贮藏期和20℃、3d货架期下硬度、出汁率、电导率、乙烯释放量、果肉褐变指标的变化以及感官评价情况，探讨不同品种桃果实在低温下以及货架期冷害表现的差异。结果表明：在低温下贮藏，不同品种桃果实硬度、出汁率、电导率变化差异较大；油桃75号、金童7号、瑞蟠4号、京玉和华玉品种桃果实在贮藏期间果实果肉不褐变，其他品种桃果实在30d以后都有不同程度的褐变，绿化9号在贮藏初期就出现褐变现象；20℃、3d货架期后，除油桃75号和金童7号，其他品种桃果实都在不同时期出现了不同程度的硬度反弹现象；不同品种桃果实出汁率和组织相对电导率出现峰值的时间不同，出现乙烯释放高峰的时间也不同；随着贮藏时间的延长果实褐变严重。由此可见，不同品种桃果实对低温的敏感性不同，在货架期冷害表现差异较大。油桃75号、金童7号对低温的敏感性最低；大久保、瑞蟠3号、瑞蟠4号、晚24号、京玉、华玉、京艳和艳丰对低温较敏感；大东、绿化9号、高峰、碧霞、中华寿桃对低温最敏感，极易发生冷害。

Storability Difference of Peach Varieties during Low-Temperature Storage

In order to explore the injury status of peach varieties during low-temperature storage and shelf-life period,15 peach varieties were analyzed for hardness,juice yield,relative conductivity,ethylene production,flesh color and sensory evaluation during 0 ℃ storage and 3 days of shelf-life period at 20 ℃.The results showed that hardness,juice yield,relative conductivity of different peach varieties revealed a significant change during low-temperature storage.The peak of ethylene production was observed at different time points.Nectarine 75,Jintong 7,Ruipan 4,Jingyu and Huayu peach fruits had no flesh browning;however,other varieties had various flesh browning after 30 days of storage.The flesh browning of Lvhua 9 was observed at the beginning of storage,but the flesh browning of all other varieties became more obvious with the increase of storage time.After the shelf-life period at 20 ℃,the varieties except nectarine 75 and Jintong 7 revealed hardness change at different degrees or rebound at different storage periods.Meanwhile,the yield of juice and relative conductivity of different varieties were also different.In conclusion,different peach varieties have different sensitivity to low temperature.Nectarine 75 and Jintong 7 reveal the least sensitivity to low temperature among 15 peach varieties,but Okubo,Ruipan 3,Ruipan 4,Wan 24,Jingyu,Huayu,Jingyan and Yanhong varieties are sensitive to low temperature.Dadong,Lvhua 9,Gaofeng,Bixia and Zhonghuashoutao varieties reveal the most sensitive to low temperature and chilling injury.