不同贮藏温度对采后番荔枝品质的影响

以番荔枝(品种‘非洲骄傲’)为原材料,研究不同贮藏温度(4、25℃)对采后番荔枝呼吸速率、木质素与总酚含量等贮藏品质的影响,比较贮藏前后番荔枝果实细胞结构变化。结果表明:25℃贮藏条件下,番荔枝硬度迅速下降,失重率明显上升,可溶性固形物及可溶性蛋白含量显著下降;而4℃贮藏的番荔枝硬度缓慢下降,并且到贮藏第14 d,失重率仅为5.21%;可溶性固形物及可溶性蛋白含量呈先上升后下降的趋势。不同温度贮藏过程中,番荔枝果实细胞表面均出现很多孔隙,木质素颗粒沿细胞壁内侧沉积,形成完全木质化的细胞。木质素含量在不同贮藏温度期间均呈增加趋势,但在贮藏第5 d,25℃贮藏的番荔枝木质素含量增加了44.47%,而4℃贮藏的番荔枝木质素含量仅增加了30.48%;25℃贮藏条件下,总酚含量呈先上升后下降的趋势,而4℃贮藏条件下,总酚含量呈先上升后下降、最后上升的趋势;25℃贮藏的番荔枝在第2 d出现跃变高峰,呼吸速率达到600.23 mg/kg·h,而4℃贮藏条件番荔枝果实呼吸速率受到明显抑制。结论:低温贮藏显著抑制番荔枝的呼吸强度,有效延缓果实木质化进程,更利于番荔枝果实采后品质的保持。

Effects of Different Storage Temperatures on Quality of Postharvest Annona squamosa L.

The respiration rate,storage quality,lignin and total phenol contents of Annona squamosa L.(AP cultivar)storaged on different temperatures(4 and 25℃)were investigated.Cell structure of Annona squamosa L.before and after storage was observed and analyzed.The results showed that the firmness decreased rapidly,the weight loss rate increased obviously,and the soluble solids and soluble protein content decreased significantly at 25℃.However,the firmness decreased slowly at 4℃,and the weight loss rate was only 5.21%on the 14th day,the soluble solids and soluble protein content increased first and then decreased.Many pores on the cell surface of the fruit were observed at both temperatures,lignin granules were deposited along the inside of the cell wall land an entirely lignified cell has been formed.The lignin content increased during different storage temperatures,but the lignin content at 25℃increased by 44.47%on the fifth day,while just increased by 30.48%at 4℃.The total phenolic content increased first and then decreased at 25℃,while initial increased,then declined and increased again at 4℃.The respiration rate at 25℃achieved a climacteric peak on the second day,reached by 600.23 mg/kg·h,however,the storage at 4℃could effectively inhibit the respiratory rate of the fruit.Conclusion:Low temperature storage can significantly inhibit the respiratory intensity of Annona squamosa L.and delay the lignification process of fruit cell,which is more conducive to retain of postharvest quality of the fruit.