园艺学报 ›› 2020, Vol. 47 ›› Issue (12): 2277-2289.doi: 10.16420/j.issn.0513-353x.2020-0418

• 研究论文 •    下一篇


王志华*,贾朝爽*,王文辉,佟 伟,姜云斌   

  1. 中国农业科学院果树研究所,辽宁省果品贮藏与加工重点实验室,辽宁兴城 125100
  • 出版日期:2020-12-25 发布日期:2021-01-06
  • 基金资助:

Effects of Low Temperature Storage on Energy Metabolism,Related Physiology and Quality in‘Jinhong’Apple Fruit

WANG Zhihua*,JIA Chaoshuang*,WANG Wenhui,TONG Wei,and JIANG Yunbin   

  1. Research Institute of Pomology,Chinese Academy of Agricultural Sciences/Fruit Storage and Processing Key Laboratory of Liaoning Province,Xingcheng,Liaoning 125100,China
  • Online:2020-12-25 Published:2021-01-06

摘要: 为探究不同贮藏温度对‘金红’苹果果实能量代谢和生理品质的影响,将‘金红’苹果分别放置在–2、0、2、4 ℃条件下贮藏,定期测定果实能量相关物质三磷酸腺苷(ATP)、二磷酸腺苷(ADP)、磷酸腺苷(AMP)含量和能荷(EC)变化以及H+-ATPase、Ca2+-ATPase、琥珀酸脱氢酶(SDH)、细胞色素氧化酶(CCO)、超氧化物歧化酶(SOD)等相关酶活性,同时测定果实呼吸速率、乙烯释放速率、果实硬度、维生素C、可滴定酸、可溶性固形物含量等生理品质指标,并调查果实组织褐变情况。结果表明:整个贮藏及货架期,–2 ℃下的果实ATP、ADP和AXP(AXP = ATP + ADP + AMP)含量、EC以及能量相关代谢酶活性(H+-ATPase、SDH、CCO)、SOD、乙烯释放速率始终保持最低,维生素C含量后期下降迅速;4 ℃下的果实硬度、可溶性固形物含量和可滴定酸含量降幅较大;–2 ℃下的果实褐变指数最高(果皮和果肉均出现了严重褐变),0 ℃下的果实果皮和果肉也有轻微褐变,2 ℃和4 ℃果实无褐变。贮藏30、45、90 d以及贮藏90 d + 货架3 d和90 d + 货架5 d期间,2 ℃贮藏的果实保持较高的能量水平,果实品质和风味保持较好,0 ℃果实次之。研究结果表明,‘金红’苹果组织褐变与能量亏缺有密切关系,能量亏缺越多,褐变越严重,适宜的低温能维持果实较高的能量水平,同时抑制果实褐变,维持果实较好的贮藏品质,延缓果实衰老。

关键词: 苹果, 低温贮藏, 酶, 能量水平, 果皮褐变, 品质

Abstract: In order to investigate the effect of low temperature storage on energy metabolism and physiological quality of‘Jinhong’apple fruit,‘Jinhong’apple fruit were stored at low temperature conditions of–2,0,2 and 4 ℃,and the energy-related substance was regularly measured such as adenosine triphosphate(ATP),adenosine diphosphate(ADP),adenosine monophosphate(AMP)content,energy charge(EC)and H+-ATPase,Ca2+-ATPase, succinate dehydrogenase(SDH)and cytochrome oxidase (CCO),superoxide dismutase(SOD)and other related enzyme activities. At the same time we measured the fruit respiration intensity,ethylene release,fruit hardness,vitamin C,titratable acid,soluble solids content and other physiological quality indicators,and investigated the fruit tissue browning index. The results showed that the ATP,ADP and AXP contents,EC and energy-related metabolic enzyme except Ca2+-ATPase activities,SOD activity and ethylene release of fruits stored at–2 ℃ were kept to the lowest throughout storage and shelf life,and the vitamin C content decreased rapidly in the later period. The fruit hardness,soluble solids content and titratable acid content remained the lowest at 4 ℃.The browning index of fruit at–2 ℃ was the highest(both skin and flesh were severely browned),the skin and flesh of the fruit stored at 0 ℃ had slight browning,and the fruit stored at 2 and 4 ℃ had no browning. During storage of 30,45,90 d,90 d + 3 d shelf life and 90 d + 5 d shelf life,fruit stored at 2 ℃ maintained higher energy levels,and fruit quality and flavor remained well,followed by fruit at 0 ℃. The results showed that there was a close relationship between tissue browning and energy deficit. The more energy deficit,the more serious browning. Appropriate low temperature can maintain a higher energy charge level of the fruit,while inhibiting pericarp browning,maintaining fruit storage quality,and delaying fruit senescence.

Key words: apple, low storage, enzyme, energy level, pericarp browning, quality