不同贮藏温度对鲜切菠萝蜜生化品质的影响

Effect of Different Storage Temperatures on Biochemical Quality of Freshly-cut Jackfruit

以八成熟的马来西亚1号菠萝蜜为实验材料,研究了不同贮藏温度0、4、8、12、16、20℃对鲜切菠萝蜜主要品质及采后生理指标的影响。研究结果表明:8~12℃能够显著抑制鲜切菠萝蜜的硬度下降现象以及水分、可溶性糖、VC的降解损失,延缓果实细胞膜透性的上升和丙二醛(MDA)的积累,维持过氧化物歧化酶(SOD)活性,使鲜切菠萝蜜的感官品质保持良好,货架期长于4、16、20℃的鲜切菠萝蜜;在0、4、8、12、16、20℃贮藏条件下,温度越高鲜切菠萝蜜的品质劣变越快,温度过低也会影响菠萝蜜果实各种成分的含量及口感,使其失去自身的风味;8~12℃是八成熟的鲜切菠萝蜜的适宜贮藏温度。

The eight-mature Malaysia 1 jackfruit was used as experimental material,and the effects of different storage temperatures（0,4,8,12,16 and 20 ℃） on the main quality and postharvest physiological indexes of freshly-cut jackfruit were studied.The results showed that 8 ～ 12 ℃ could significantly inhibit the reduction in hardness,water content,soluble sugar content and VC content of freshly-cut jackfruit,delay the rising of cell membrane permeability and the accumulation of malondialdehyde（MDA） in fruits,maintain the activity of superoxide dismutase（SOD）,and improve the sensory quality of freshly-cut jackfruit; the shelf life of freshly-cut jackfruit at 8 ～ 12 ℃ was longer than that at 4,16 and 20 ℃.Under the condition of storage temperature 0,4,8,12,16 and 20 ℃,the higher the storage temperature was,the faster the quality of freshly-cut jackfruit deteriorated; too low storage temperature also could affect the nutrient composition content and taste of jackfruit fruit,and make it lost its own flavor.Therefore,8 ～ 12 ℃ was the suitable storage temperature for eight-mature freshly-cut jackfruit.