纯氧对荔枝果实贮藏期间果皮褐变和细胞超微结构的影响

Effects of Pure Oxygen on Browning in Litchi Fruit and Changes in Ultrastructure of Peel Tissue during Storage

研究了纯氧对荔枝果皮褐变和细胞超微结构的影响。结果表明,100%O2显著抑制了荔枝果皮褐变,在100%O2下贮藏6d的荔枝果实,中果皮细胞的细胞器和膜系统的完整性保持较好,而细胞膜透性较低,因此,认为高氧抑制荔枝果皮褐变与其维持细胞膜的完整性相联系。

Experiments were conducted to test the effects of pure O2 on browning of litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit in relation to the changes in ultrastructure of peel tissue. Litchi fruits were kept in air or pure O2 for 6 days at 28℃. Browning index and relative leakage rate were determined, and the changes in cellular ultrastructure was observed. Application of pure O2 significantly prevented browning and delayed the increase of membrane permeability in litchi fruit pericarp. Exposure of litchi fruits to pure O2 resulted in a delayed breakdown of cytoplasm and various organelles, which might account for the maintenance of cell membrane integrity. It is suggested that the partial protection from breakdown of cellar integrity of litchi fruits by pure O2 treatment could reduce browning.