贮藏温度对鲜枸杞生理指标和营养品质的影响

Effects of Storage Temperature on Physiological Parameters and Nutritional Quality of Wolfberry Fruit

为研究鲜枸杞在不同贮藏温度下的品质损耗规律,将新鲜采收的枸杞果实分别放在4℃和-4℃冷库贮藏21 d,测定并分析生理指标和营养品质的变化。结果表明:-4℃贮藏显著下调鲜枸杞的呼吸速率(呼吸峰值比4℃下调37%)和乙烯产生速率,延缓鲜枸杞硬度下降,并提高商品果率,贮藏末期硬度和商品果率分别比4℃提高21.54%和10.95%;同时,-4℃贮藏的鲜枸杞可溶性固形物、可滴定酸、游离氨基酸和类胡萝卜素含量显著高于4℃,说明鲜枸杞在-4℃贮藏21 d仍保持较好的营养品质。

To investigate the changes of fruit quality under different temperature,fresh harvested wolfberry fruit were stored in cold room at 4 ℃ and-4 ℃ respectively for 21 d,physiological parameters and nutritional quality were analyzed during storage.It was shown that-4 ℃ storage down-regulated respiration rate（ respiratory peak was 37% lower than 4 ℃ storage did） and ethylene production rate significantly compared with 4 ℃ storage.Moreover,-4 ℃ storage delayed the decrease of fruit firmness and increased commodity rate than 4 ℃ storage. The firmness and commodity rate of wolfberry fruit stored at-4 ℃were 21.54% and 10.95% higher than that stored at 4 ℃ by the end of storage.In addition,the contents of total soluble solids,titratable acids,free amino acids and carotenoids in wolfberry fruit stored at-4 ℃ were significantly higher than that stored at4 ℃,indicating that wolfberry fruit could be stored at-4 ℃ for up to 21 d and still maintain good nutritional quality.