不同贮藏温度模式下大久保桃果实冷害及其品质劣变研究

Studies on Chilling Injury and Quality Deterioration of 'Okubao' Peach under Different Storage Temperature Strategies

研究了几种不同贮藏温度模式下大久保桃果实冷害发生及其品质劣变的情况。大久保桃果实在5℃温度下贮藏15d时就表现出了冷害症状,如组织电导率、出汁率迅速上升,出库后的果实在20℃货架期3d后,果实的软化能力降低甚至丧失、可溶性固形物(SSC)不再增加、组织电导率和出汁率下降,脂氧合酶(LOX)活性上升等,果实品质明显劣变。0℃冷藏的大久保桃在30d时表现出轻微的冷害症状,但这种症状在出库回温后才比较明显。大久保桃采后在24℃下预贮3d后,再在0℃温度条件下冷藏,在这一温度模式下经60d的贮藏,桃果实没有出现冷害症状,但由于果实的软化程度较高,果实的商品性能较差。大久保桃采后先在8℃下经过9d冷锻炼,然后再在0℃下冷藏,在这一模式的冷藏过程中,桃果实保持了一定的硬度和SSC,组织电导率和出汁率较稳定,出库后能够正常后熟软化,在预防了冷害的同时,较好地保持了大久保桃的品质。

In this paper,chilling injury and quality deterioration of 'Okubao'(Prunus persica (L.)Batsch cv.Okubao)peach fruit under different storage temperature strategies were studied.When stored at 5 ℃,peach fruit showed rapid increase of membrane permeability and juice extraction rate during the first 15 d and lost the ability to ripe during subsequent shelf-life at 20 ℃ for 3 d,which means severe chilling injury.Chilling injury in fruits stored at 0 ℃ occurred at 30 d,but the symptom did not show until the fruit was moved to 20 ℃ for 3 d.Precondition at 24 ℃ for 3 d before storage at 0 ℃ delayed the occurrence of chilling injury,but could not delay fruit softening and thus led to unacceptable quality.When placed at 8 ℃ for 9 d before stored at 0 ℃,membrane permeability and juice extraction were acceptable and maintained its fruit firmness,SSC and pH value,and could ripe and soften normally during shelf-life.The results indicated that cold training at 8 ℃ for 9 d was the best temperature strategy to prevent chilling injury and to keep quality of 'Okubao' peach fruit in 60 d of storage.