冰温贮藏对新疆吊干杏保鲜效果的影响

Improved Postharvest Quality of Apricot(Prunus armeniaca L. cv. Diaogan) during Storage at Near-Freezing Temperature

为了研究冰温贮藏对吊干杏果实的保鲜效果,以新疆吊干杏为试材,探究冰温、0~1 ℃、15 ℃贮藏对吊干杏果实采后生理和贮藏品质的影响。结果表明:吊干杏果实冰点为-3.1 ℃,确定果实冰温区间为-1.5^-2.0 ℃。与0~1 ℃和15 ℃贮藏相比,冰温贮藏能够有效降低吊干杏果实腐烂率,抑制吊干杏的呼吸强度和果实细胞膜透性的增加,减少丙二醛的积累;有效提高果实的过氧化物酶活力,抑制多酚氧化酶活力;较好地维持果实的硬度、可溶性固形物和可滴定酸质量分数、VC含量,能够使吊干杏贮藏70 d后仍保持较好的品质。因此,冰温贮藏是提高吊干杏果实保鲜效果和贮藏品质的有效方法。

The purpose of this work was to investigate the effects of near freezing temperature storage versus storage at 0–1 ℃ and 15 ℃ on the postharvest physiology and storage quality of Xinjiang-grown Diaogan apricot fruit.The results showed that the freezing point of Diaogan apricots was determined to be -3.1 ℃.Compared with two other storage temperatures,storage at near-freezing temperature(-1.5 to -2.0 ℃) could effectively inhibit respiration rate and reduce decay incidence in apricots by suppressing membrane permeability and the accumulation of malondialdehyde(MDA).In addition,near-freezing temperature storage could increase the activity of peroxidase(POD) and inhibit the activity of polyphenol oxidase(PPO) as well as maintain higher fruit firmness and higher contents of soluble solids,titratable acid and VC.The quality of Diaogan apricots was still good after 70 days of storage at near-freezing temperature.Overall,near-freezing temperature storage could be an appropriate method to maintain the quality of Diaogan apricots.