冷害对茄子果实贮藏品质的影响

研究冷害对茄子果实贮藏品质的影响，旨在阐明冷害温度下茄子果实品质劣变的规律。茄子采后分别于冷害温度[(40 ± 1)℃，简称4℃]和非冷害温度[(13 ± 1)℃，简称13℃]贮藏10d，定期测定贮藏期间两组的品质变化。结果显示，4℃条件下茄子果实在第4 天表面出现轻微褐变，随后日趋严重，而在13℃条件下的果实10d 内未发生冷害症状。冷害会加速茄子采后失重率和膜透性的上升，促进叶绿素、可滴定酸(TA)和VC 含量下降，促进贮藏中、后期(4～10d)可溶性糖、还原糖、可溶性蛋白和游离氨基酸含量下降。可见，冷害会促进茄子采后贮藏品质的劣变，降低茄子的食用价值和商品价值。

Effect of Chilling Injury on Storage Quality of Postharvest Eggplant Fruits

To elucidate the quality deterioration pattern of eggplant fruit stored at low temperatures, the effect of chilling injury on storage quality of postharvest eggplant fruits was investigated. Freshly harvested eggplant fruits were stored at chilling injury temperature (4 ± 1) ℃ (4 ℃for short hereinafter) or non-chilling temperature (13 ± 1) ℃ (13 ℃ for short hereinafter) for 10 days. The quality changes were monitored periodically during storage. Browning appeared on the surface of eggplant fruits after 4 days of storage at 4 ℃. No chilling symptoms occurred within 10 days of storage at 13 ℃. Chilling injury accelerated the increases in weight loss and membrane permeability and promoted the decreases in the contents of chlorophyl, titrateble acid (TA) and VC. Chilling injury also propelled the decreases of the contents of reducing sugar, soluble protein and free amino acid in postharvest eggplant fruits during mid to late storage (4 － 10 days). In conclusion, chilling injury can accelerate the quality deterioration and play down the edible value and merchandise value of postharvest eggplant fruits.