减压贮藏对安哥诺李果实生理生化特性的影响

以安哥诺李(Angeleno)果实为试材,研究了减压贮藏对果实生理生化特性的影响,结果表明,减压贮藏可延缓可溶性固形物含量的上升,抑制果实中硬度、可滴定酸、可溶性糖含量的下降,减少呼吸底物的消耗;减压贮藏显著抑制了呼吸强度和乙烯释放速率,并分别将二者高峰出现时间推迟了12d和14d;与对照相比,减压贮藏保持了较高的SOD酶活性,抑制了POD酶活性和MDA的积累,从而延缓了李果肉褐变和成熟衰老的进程,较好地保持了果实的贮藏品质。减压处理中以压力20.3kPa贮藏效果最好。

Effect of Hypobaric Storage on the Fruit Physiological and Biochemical Properties of Angeleno Plum

Using Angeleno plum fruits as trial materials,the influence of hypobaric storage on fruit physiological and biochemical properties were studied. The results indicated that through hypobaric storage,the increase of soluble solid content,and the decrease of fruit firmness,titratable acid and soluble sugar were inhibited,thus reduced the consumption of respiration substrate. The respiratory intensity and the ethylene releasing rate were reduced and appearances of ethylene and respiration peaks were postponed for 12 d and 14 d respectively. Compared with the CK,through hypobaric storage,the SOD was kept to a relatively higher activity,while the enzyme activity of POD and the accumulation of MDA were inhibited. The decompression could relieve the browning of pulp,thus delay the caducity of fruit and preserve the fruit at a relatively better quality. The best pressure of hypobaric storage was 20.3 kPa.