橄榄果实的冷藏适温与冷害初报

Preliminary Report of Optimum Cold Storage Temperature for Chinese Olive Fruits and Chilling Injury to them

檀香橄榄果实在２、６、１０℃下进行贮藏试验．结果表明，低温可以抑制橄榄果实的呼吸作用，延缓呼吸高峰的出现，抑制过氧化物酶（ＰＯＤ）和过氧化氢酶（ＣＡＴ）活性，延缓果实的成熟衰老，抑制病原菌的生长．２、６℃低温下橄榄果实细胞电解质渗漏升高，当渗漏率达到５．００ｍｍｓ－１时（贮藏６０ｄ）果实遭受不可逆的冷害．１０℃贮温下的橄榄果实贮藏效果最好，贮藏６０ｄ，好果率仍保持１００％，失重率为１．９９％，肉质脆嫩，果皮、果肉、果核均未发生褐变，具有新鲜果实的原有风味、颜色和品质．

A cold storage experiment on the fruits of Chinese olive Canarium album (Lour.) Raeusch] cv. Tanxiang was carried out at temperatures of 2, 6 and 10 ℃. The experimental results showed that low temperature could inhibit the respiration, delay peak in respiration, decrease peroxidase and catalase activity, postpone ripening and senescence of fruits, and control the growth of pathogenetic fungi. The permeability of the fruit cell membrane increased at 2 and 6 ℃, and the fruits showed irreversible chilling damage when the permeability was over 5.00 mm·s -1 (stored for 60 days). The optimum temperature of storage for Chinese olive fruits was 10 ℃, at which the fruits could be stored for 60 days. The fruits were still crisp and nonbrowning in peel, pulp and pit, the flavour, colour and quality were as fine as fresh fruits, and the percentage of good fruits still maintained 100%, the percentage of weight loss was 1.[KG-4〗99%. It was suggested that the optimum cold storage temperature for Chinese olive fruits should be studied further from 6 ℃ to 10 ℃ .