温度对采后番荔枝耐藏性的影响

园艺学报 ›› 2003, Vol. 30 ›› Issue (5): 571-573.

温度对采后番荔枝耐藏性的影响

陈蔚辉¹;张福平¹;林定雄²;叶碧寸¹

(¹ 韩山师范学院生物系, 潮州521041 ; ² 广东省澄海市东里镇河美村, 澄海515829)

收稿日期:2002-12-23 修回日期:2003-03-17 出版日期:2003-10-25 发布日期:2003-10-25

Effects of Temperatures on Storability of Postharvest Sweetsop Fruit

Chen Weihui¹;Zhang Fuping¹; Lin Dingxiong²;Ye Bicun¹

(¹ Department of Biology,Hanshan Teachers College,Guangzhou 521041, China;² Hemei country, Dongli county, Chenghai,Guangdong 515829, China)

Received:2002-12-23 Revised:2003-03-17 Online:2003-10-25 Published:2003-10-25

摘要/Abstract

摘要： 番荔枝果实采后在自然室温(26～33 ℃) 条件下贮藏寿命仅为3 d。随着贮藏温度下降, 果实
呼吸和乙烯释放高峰推迟, 果肉质膜透性和果胶甲酯酶活性明显下降, 贮藏寿命延至15 d 左右。10 ℃是番荔枝果实后熟的临界温度, 低于10 ℃则后熟不充分, 甚至发生冷害。采后番荔枝果实后熟过程中, 果肉PPO、POD、SOD 和CAT活性极低, 并且在果实尚未软化时急剧下降。

关键词: 番荔枝, 温度, 耐贮性

Abstract: Sweetsop fruits after harvest were sensitive to storage temperature. At room temperature (26 -33 ℃) , the shelf-life of the fruit was only 3 days. With a decrease of storage temperature , the climacteric peaks of respiration and ethylene release of the fruits were delayed , and the cell membrane permeability and the activities of pectin nethylesterase in the pulp decreased. As a result , the shelf-life was extended to 15 days with a optimal storage
temperature of 10 ℃. Below 10 ℃, the fruit did not ripen completely and showed chilling injury. Activities of PPO, POD , SOD and CAT of harvested sweetsop were low , and all decreased rapidly before appearance of fruit softening.

Key words: Sweetsop, Temperature, Storability

中图分类号:

S 667

陈蔚辉;张福平;林定雄;叶碧寸. 温度对采后番荔枝耐藏性的影响[J]. 园艺学报, 2003, 30(5): 571-573.

Chen Weihui;Zhang Fuping;Lin Dingxiong;Ye Bicun. Effects of Temperatures on Storability of Postharvest Sweetsop Fruit[J]. ACTA HORTICULTURAE SINICA, 2003, 30(5): 571-573.

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