适宜后熟对猕猴桃果实冷藏后货架品质的影响

该文以‘贵长’猕猴桃为试材,研究适宜后熟对其冷藏后货架品质的影响。结果表明,猕猴桃果实采收后于阴凉处散去田间热,然后转入(4±0.5)℃贮藏,冷藏后货架成熟时果实呼吸速率、乙烯释放速率显著增加,抗氧化物质含量低,超氧阴离子(O₂^-)和H₂O₂快速积累,活性氧代谢失衡,从而导致其在冷藏40 d后货架时全部腐烂。猕猴桃果实后熟至可溶性固形物9.5%时再转入(4±0.5)℃贮藏,可有效抑制其冷藏后货架时呼吸速率和乙烯释放速率,减少果实营养物质损耗,维持果实抗氧化物含量和活性氧代谢平衡,进而降低果实的腐烂率,延长冷藏期。然而,猕猴桃果实后熟至可溶性固形物含量14.5%再冷藏则加速猕猴桃果实腐烂。因此,适宜后熟通过抑制乙烯释放速率、提高抗氧化物酶活性、维持活性氧代谢平衡来维持其冷藏后货架品质,为猕猴桃贮藏保鲜技术开发奠定了理论基础。

Effect of adequate postharvest ripening on the shelf quality of kiwifruits with cold storage treatment

To explore the postharvest ripening on the extension of cold storage and the preservation of kiwifruit shelf quality,“Guichang”kiwifruits were used to investigate the effect of adequate postharvest ripening on their shelf quality after cold storage.The results showed that when the kiwifruits were transferred to a(4±0.5)℃condition after dissipating their field heat in a cold place,their respiration and ethylene release rate increased significantly upon ripening and the antioxidant content of the fruits was low.Besides,the O-2and H 2O 2 accumulated rapidly and the metabolism of reactive oxygen species was imbalanced.These leading to the rotting of all kiwifruits after 40 days of cold storage.When kiwifruits were transferred to a(4±0.5)℃after ripening to 9.5%of soluble solid content,their respiration and ethylene release could be efficiently inhibited during shelf storage.Thereby,this method could reduce nutrient loss and maintain the antioxidant content and the reactive oxygen species metabolism balance the fruits.This further decreased the kiwifruit decay rate and prolonged the cold storage period.However,when the kiwifruits were transferred to(4±0.5)℃of after ripening to 14.5%of soluble solid content,it promoted fruit rotting.Therefore,adequate postharvest ripening could preserve the shelf quality after transferring to cold storage by reducing the ethylene release rate,increasing the antioxidant enzymatic activity,and maintaining the reactive oxygen metabolism balance.These findings have provided theoretical evidence for the development of kiwifruit storage and preservation technology.