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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (18): 118-121.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

低温贮藏对木洞杨梅采后生理与贮藏特性的影响

谢培荣,黄志乾,欧阳菊英   

  • 收稿日期:2009-04-27 修回日期:2009-05-16 出版日期:2009-09-20 发布日期:2009-09-20
  • 基金资助:

    湖南省财政厅重点资助项目

Effects of Low Temperature Storage on Postharvest Physiology and Storage Property of Mudong Red Bayberry

  • Received:2009-04-27 Revised:2009-05-16 Online:2009-09-20 Published:2009-09-20

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摘要：

以木洞杨梅为试材,研究了不同的贮藏温度对木洞杨梅贮藏效果和生理变化的影响。设置不同的贮藏温度0±0.5℃、2±0.5℃、5±0.5℃和24~28℃，测定果实贮藏期间的呼吸强度、相对电导率、丙二醛（MDA）、可溶性固形物（TSS）、可滴定酸（TA）及Vc等各项生理生化和品质指标。结果表明：2±0.5℃贮藏与0±0.5℃、5±0.5℃和24~28℃相比，能较好保持木洞杨梅果实TSS和TA的含量，明显抑制果实贮藏过程中呼吸强度的增加，延缓果实膜脂过氧化的发生，表现出较好的贮藏效果。木洞杨梅较适宜的贮藏温度为2±0.5℃。

关键词: 獭兔, 獭兔, 褪黑素, 被毛品质, 生长发育

Abstract:

Experiment was conducted with Mudong Red Bayberry. The effects of different temperature on storage quality and physiological changes of Mudong Red Bayberry fruits during storage were investigated.Changes in respiration rate,relative leakage rate, MDA content, total soluble solids(TSS),titratable acidity(TA) and Vitamin C of Mudong Red Bayberry were investigated at 0±0.5℃、2±0.5℃、5±0.5℃和24~28℃.The results indicated that compared with 0±0.5℃、5±0.5℃和24~28℃, storage temperature at 2±0.5℃ could maintain contents of total soluble solids and titratable acidity,inhibit the respiration rate and alleviate membrane lipid peroxide.The experiment proved that optimal storage temperature of Mudong Red Bayberry was 2±0.5℃.