温度对黑莓采后贮藏品质及生理代谢的影响

Effects of Different Temperatures on Storage Quality and Physiology of Blackberry

以"赫尔"黑莓为材料,研究了不同温度贮藏条件对黑莓果实采后品质及活性氧代谢相关酶活性的影响。果实经预冷处理后,分别置于0、5、10和20℃下贮藏,分析了果实贮藏期间的可溶性固形物(TSS)、可滴定酸(TA)、硬度和腐烂率以及多酚氧化酶(PPO)、过氧化物酶(POD)、脂氧合酶(LOX)和过氧化氢酶(CAT)等活性的变化。结果表明,与20、10和0℃相比,5℃贮藏不仅降低了黑莓果实的腐烂率,延缓了TSS和TA含量的下降,而且抑制了果实LOX活性的上升,同时POD、CAT活性维持在较高水平,这有利于果实保持较低的自由基水平,在一定程度上延缓果实衰老进程和延长贮藏期。

Experiments were conducted to investigate the effects of different temperature on storage quality and physiology of harvested‘Hull＇blackberry. Fruit were stored at 0,5,10 and 20 ℃. Quality parameters total soluble solids（ TSS）,titratable acidity（ TA）,firmness,fruit decay rate and the activities of polyphenol oxidase（ PPO）,peroxidase（ POD）,catalase（ CAT） and lipoxygenase（ LOX） were analyzed. The results showed that blackberry fruit stored at 5 ℃ had higher contents of TSS and TA,firmness,and lower decay rate than those stored at 0,10 and 20℃. Moreover, higher activities of POD and CAT,and lower LOX activity were observed in fruit stored at 5 ℃,except that chilling injury induced significant increase of CAT in fruit store 0 ℃,which possibly were beneficial in maintaining the low levels of reactive oxygen species and delaying the senescence of harvested blackberry fruit.