限气贮藏猕猴桃果实伤害产生机制的研究

Biochemical mechanism of physiological injury of Kiwifruit storaged by MA

采用PE袋方法于常温下贮藏秦美猕猴桃，贮藏期间袋内CO2浓度高于6％时果实会产生伤害。贮藏前期，果实的果肉和果心硬度均很高，这与两部位淀粉酶和多聚半乳糖醛酸酶活性严重被抑制，淀粉和果胶物质水解被抑制有关。贮藏中期，果肉出现水浸状，到贮藏末期，果心和果肉均很快腐烂，这主要与Vc含量明显降低，导致膜脂过氧化加剧有关，而与SOD活性变化关系不大。而贮藏期间，果心硬度明显高于果肉，这与果心淀粉酶和多聚半乳糖醛酸酶活性低于果肉、淀粉和非水溶性果胶含量明显高于果肉有关．

Qinmei kiwifruit was storaged in normal temperature by using PE－bags. When CO2 concentration was higher than 6% in PE－bags during the storage period,it would do harm to the kiwifruit. During the earlier days of storage,the firmness of both flesh and core of kiwifruit is high,that is related to the serious inhibitation of activities of the amylase and PG,as well as inhibitation of hydrolysis of starch and pectin. During the middle storage period,the slight injury appeared in the flesh of kiwifruit,and in the later days of storage, both flesh and core of kiwifruit decayed quickly,this two symptoms of injury are connected with the distinct lowering of Vc content,but not with the change of SOD activity. During the whole storage period,the firmness of the core of kiwifruit was higher than its flesh,this may be related to the fact that the activity of amylase and PG of the core was lower than that of the flesh,while the content of starch and unsoluble pectin was higher than that of the flesh.