气调贮藏对“徐香”猕猴桃采后保鲜效果影响

为研究不同气调贮藏条件对猕猴桃采后保鲜效果的影响,以"徐香"猕猴桃为试材,分别用2% O₂+3% CO₂、2% O₂+5% CO₂、5% O₂+3% CO₂、5% O₂+5% CO₂四种不同气体成分结0℃贮藏猕猴桃,并测定贮藏期间猕猴桃果实的硬度、可溶性固形物含量、维生素C含量、总酚含量、丙二醛(MDA)含量、过氧化物酶(POD)活性和多酚氧化酶(PPO)活性等指标。结果表明:气调贮藏能够有效保持果实的硬度,延缓可溶性固形物含量、V_C含量、总酚含量的下降,抑制MDA含量的上升以及PPO活性的增加,并保持较高的POD活性,有效延长了猕猴桃果实的贮藏期。综上,2% O₂+5% CO₂的气调条件对猕猴桃的保鲜效果最好,能够较好地保持果实品质,提高抗氧化物质含量,延缓果实的衰老速度。

Effect of Controlled Atmosphere Storage on Postharvest Preservation of Xuxiang Kiwifruit

In order to investigate the effects of different controlled atmosphere storage conditions on the postharvest preservation of kiwifruit,the Xuxiang kiwifruit were stored under the 4 different controlled atmosphere(2% O₂+3% CO₂,2% O₂+5% CO₂,5% O₂+3% CO₂,5% O₂+5% CO₂)with the temperature 0℃. The fruit hardness,soluble protein contents,vitamin C contents,total phenol contents,malonaldehyde(MDA)contents,peroxidase(POD)activity and polyphenol oxidase(PPO)activity were detected to evaluate the preservation effect. As the results,controlled atmosphere storage effectively maintained fruit hardness,delayed the decline of soluble solids,vitamin C and total phenol contents,inhibited the increasing of MDA content and PPO activity,maintained the higher level of POD activity,which effectively prolonged the storage period of kiwifruit. In summary,2% O₂+5% CO₂ had the best fresh-keeping effect,which could maintain the quality of the kiwifruit,increasing the contents of antioxidants,and delay the aging rate of fruit.