不同品种芒果贮藏性状的比较及对热处理的反应

Response on Heat Treatment and Comparison in the Storage Properties of Different Cultivated Varieties of Mango Fruits

为解决芒果采后易软化、变黄和腐烂等问题,以‘台农’、‘红贵妃’和‘金煌’3个品种芒果为试验材料,分别进行热处理(50℃热水处理10 min),并比较其作用效果。发现热处理能维持果实的硬度,但对糖、酸和Vc的含量无显著的影响,能抑制MDA的产生,但不能抑制芒果的细胞膜透性的增加。不同品种之间,从硬度和可滴定酸的保持以及低电导率、低MDA含量和较高SOD活性的保持,都充分说明了‘红贵妃’的耐贮性好于‘台农’和‘金煌’2个品种。

In order to solve the problems of soften, yellow rotten and so on in postharvest mango fruits, mango fruits （‘Tainong’,‘Redqueen’and‘Jinhuang’） were treated with 50℃ hot water for 10 min during storage. The results showed that：the heat treatment maintained higher firmness in mango fruits, but from control to the heat treatment there was no significant difference in total soluble solids （TSS） content, titratable acidit （TA） content and vitamin C content in mango fruits. The heat treatment declined the malondialdehyde （MDA） production, but it didn’t decline the membrane permeability. To different cultivated varieties of mango fruits, from higher firmness, higher titratable acidit （TA） content and higher levels of superoxide dismutase activity （SOD） to lower membrane permeability and malondialdehyde （MDA） production, it suggested that the storability of‘Redqueen’was better than‘Tainong’and‘Jinhuang’.