间歇升温对香蕉李贮藏中生理生化变化的影响

以香蕉李为试材,研究了不同的间歇升温对低温下贮藏的李果实生理生化的影响。结果显示:对照果在冷藏20d时,呼吸强度和乙烯释放量逐渐增加,相对电导率明显上升;说明冷害已经开始启动,而且随着贮藏时间的延长,冷害指数显著增大,冷害程度明显加剧,果实正常后熟过程受阻。经过间歇升温的果实,果皮逐渐由绿变黄,再由黄转红而逐渐完成后熟过程。间歇升温到10℃虽然对冷害症状有所缓解,但李果实更易成熟老化,可溶性固形物含量快速下降,呼吸强度明显高于冷害果,膜透性增加最快,贮藏后期老化的果实更易发生冷害。而间歇升温到18℃的李果实呼吸强度、膜透性、贮藏初期的乙烯释放量明显受到抑制,可溶性固形物含量较高,冷害指数显著下降,说明间歇升温到18℃能有效地抑制李果实冷害的发生,延缓了李果实的衰老进程,保持了李果实良好的贮藏品质。

Effects of Intermittent Warming on Physiological and Biochemical Changes of Plum Fruits during Storage

The effects of different intermittent warming on the physiology and biochemistry for chilly plum fruits were investigated. The results showed that the respiration rate and ethylene production increased gradually, the relative conductivity increased significantly when the plum fruits stored chilly for 20 d at which chilling injury had started, and the index of chilling injury increased obviously. The degree of chilling injury increased significantly with the extension of storage time, the normal process of fruit ripening were inhibited. The pericarp turned yellow from green gradually, then from yellow to red to complete ripening process gradually in the intermittent warmed up. Intermittent warming to 10℃ delayed the symptoms of chilling injury but the fruits were easier to be matured and aging; the soluble solids declined quickly. The respiration rate was significantly higher than chilling injury fruits, the membrane permeability increased, and the fruits during the later storage were more susceptible to develop chilling injury. The respiration rate, membrane permeability, ethylene production during the earlier storage of fruit intermittent warmed to 18 ℃ were inhibited significantly with higher levels of soluble solids; the index of chilling injury decreased significantly. The results showed chilling injury was inhibited effectively, the aging process of fruits was postponed and a good storage quality of fruit was maintained.