不同薄膜包装对火龙果贮藏品质和生理特性的影响

为研究不同薄膜包装对火龙果贮藏品质及生理特性的影响，以‘紫红龙’火龙果为试材，采用聚乙烯保鲜袋（Polyethylene，PE）、聚氯乙烯保鲜袋（Polyvinyl chloride，PVC）、聚乙烯微孔保鲜袋（Polyethylene microporous，WK）3种薄膜包装对果实进行处理，包装后于(6±1) ℃下进行贮藏。结果表明:与对照（CK）相比，不同薄膜包装均能延缓火龙果果实的失重率及腐烂率上升，并推迟呼吸高峰的出现，抑制火龙果可溶性固形物（Total soluble solids，TSS）、可滴定酸（Titratable acid，TA）、可溶性蛋白、可溶性糖、维生素C（Vitamin C，V_C）和还原型谷胱甘肽（Glutathione，GSH）含量的下降，减少丙二醛（Malondialdehyde，MDA）、超氧阴离子（O₂·?）的积累，提高超氧化物歧化酶（Superoxide dismutase，SOD）、过氧化氢酶（Catalase，CAT）和过氧化物酶（Peroxidase，POD）的活性。其中，在贮藏30 d时，CK、PVC、WK、PE组的火龙果腐烂率分别为44.44%、33.33%、22.22%、11.11%。采后用PE薄膜包装处理火龙果的保鲜效果最好，可以有效延缓火龙果采后果实品质劣变，更利于果实货架品质的保持。

Effects of Different Film Packaging on Storage Quality and Physiological Characteristics of Pitaya

In order to study the effect of different film packaging on storage quality and physiological characteristics of pitaya fruit, with 'Zihonglong' pitaya as the experimental material, three film packaging bags of polyethylene fresh-keeping bag (PE), polyvinyl chloride fresh-keeping bag (PVC), and polyethylene microporous fresh-keeping bag (WK) were used to process and package the fruit. Then they were stored at (6±1) °C. The results illustrated that compared with the control (CK), the different film packaging could inhibit the increase of pitaya fruit decay rate and weight loss rate, and delay the appearance of respiration peak of pitaya fruit, inhibit the decrease of the total soluble solids (TSS), titratable acid (TA), soluble protein and soluble sugar, vitamin C (V_C) and glutathione (GSH), reduce the accumulation of malondialdehyde (MDA), increase superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) activities. The decay rates of pitaya fruit in groups CK, PVC, WK, PE were 44.44%, 33.33%, 22.22% and 11.11%, respectively after storage for 30 d. PE film packaging had the best preservation effect, which could effectively delay the deterioration of pitaya after harvest and was more conducive to the maintenance of fruit quality.