红桔果实粒化机理及其保鲜的研究(英文)

On the mechanism of granulation and preservation of ‘Hong-Ju’ fruit

研究了红桔果实贮藏期间植物学、生理学和生物化学方面的变化以探明其果实粒化的机理：果皮组织的老化导致果实厌氧呼吸的增加和果汁中乙醇和乙醛的积累，其结果造成了果实粒化。本试验中应用的一系列采后处理可有效地推迟了果皮的粒化，进而起到果实保鲜的效果。ＺＣＰⅢ（由植物激素和杀菌剂制成的一种复合保鲜剂）明显地减少了果实粒化和腐烂。由ＺＣＰⅢ处理的果实具有令人满意的保鲜效果：在室温下贮藏１００天，其粒化率和腐烂率分别小于１０％和５％。

The botanical, physical and biochemical changes of Hong-Ju fruit during storage were investigated to study the mechanism of its granulation. The senescence of the rind tissue resulted in an increase in anaerobic respiration of fruit and concentration of ethanol and acetaldeyhde in the fruit juice, which was closely related to fruit granulation. The senescence of the rind tissue was effectively delayed by a series of postharvest treatments used in the present experiment. The application of ZCPⅢ, a compound preservative made up of phytohormones and fungicides, markedly decreased granulation and decay. The fruit treated with ZCPⅢ showed a satisfactory storage behavior: the granulation rate and decay percentage were lower than 10% and 5% respectively after 100 day storage at room temperature.