纽荷尔脐橙留树和低温贮藏效果比较

Comparison of Storage Effects Between on-tree and at Low Temperature of Citrus sinensis ‘Newhall’ Fruit

以纽荷尔脐橙(Citrus sinensis‘Newhall’)果实为试材,对50%留果量的留树贮藏和果实6℃低温贮藏过程中不同时期的果肉硬度、果皮总色差、O2-产生速率、脯氨酸(Pro)含量、相对电导率、丙二醛(MDA)含量及脂氧合酶(LOX)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性进行测定。结果表明:两种贮藏方式下果肉硬度均下降,果皮总色差上升;LOX活性增加,SOD、CAT活性下降;O2-、MDA、Pro积累,细胞膜受到伤害,导致胞内物质外流,细胞电导率增加。贮藏47d时,两种贮藏方式各指标基本上没有显著差异;贮藏47d至75d,留树贮藏的果实无论外观(果肉硬度、色泽)还是细胞膜的完整性都显著优于低温贮藏。

Newhall navel orange（Citrus sinensis ‘Newhall＇） fruits stored on-tree and at low temperature were used to study the storage effects of different storage methods. The flesh firmness, total difference of colors, active oxygen species（AOS）, content of profin（Pro） in one gram FW, relative of electric conductivity, the content of malondialdehyde （MAD）, and the activity of lipoxygenase（LOX）, superoxide dismutase（SOD）, catalase（CAT） were determined in the peel and pulp of fruit. We observed that during the storage the flesh firmness dropped, the total difference of colors and the activity of LOX raised, the activity of SOD, CAT descended, AOS, MDA, Pro accumulated, resulting in the injury of membrane of fruit cell, the flowage of substance in cell and rising of the relative of electric conductivity. It meant that the injury degree of fruit cells was increasing during storage of the two methods. And the injury did not result from just one factor, but the interaction of these factors. The comparison of the two methods showed that, there were no significant difference in the first 47 storage days, but during the storage of 47d to 75d, there was obvious superiority of the fruit from storage on-tree, no matter what the appearance （flesh firmness and total difference of colors） and the integrity of cell membrane. So the storage on-tree had more superiority than storage at low temperature of both economizing of cost and improvement of the fruit.