不同温度对阿克苏灰枣采后生理活性及贮藏效果的影响

Effects of Different Temperature on Physiological Activity of Postharvest and Storage Quality of Aksu Jujube

【目的】筛选适宜的阿克苏灰枣贮藏温度。【方法】设置0、-1和-2℃3个温度,从贮藏温度与阿克苏灰枣采后呼吸强度、乙烯释放量、硬度、可溶性固形物含量、VC含量及果肉细胞膜透性等关系进行试验。【结果】-2℃条件下贮藏阿克苏灰枣的果实硬度、可溶性固形物含量和VC含量均高于其它2个温度条件下的;且该温度条件下贮藏的灰枣果实相对电导率在整个贮期一直处于较低的水平,表明其细胞膜还未受到破坏;从贮藏效果看,-2℃条件下贮藏的灰枣果实在整个贮期失水率和转红率较低,好果率和脆果率较高。【结论】为了进一步探究阿克苏灰枣贮藏的临界温度,将继续降低温度对其进行观察和研究。

[Objective and Method]This experiment was designed to select the appropriate temperature for storage of Aksu jujube.The three temperatures were set including 0,-1 and-2℃ to study the relations between storage temperature and the post-harvest Aksu Jujube respiration rate,ethylene production,hardness,soluble solids content,vitamin C content and pulp cell membrane permeability,etc.[Result]Under-2℃ the hardness,soluble solids content and vitamin C content of Aksu Jujub fruit are higher than those under other two storage temperatures;and relative electrical conductivity has been kept lower level,cell membrane has not been destroyed;From quality during storage,under-2℃,water loss rate and turn red rate of Akesu Jujube fruit has been kept,fine fruit rate and crisp fruit rate has been kept greater during storage.[Conclusion]In order to study the critical temperature of Aksu Jujub the storage temperature should be reduced.