温度波动对板栗贮藏品质的影响

Effect of Temperature Fluctuation on Quality of Castanea mollissima during Storage Period

为研究温度波动对果蔬贮藏品质的影响,以板栗为试材,基于0℃设定4种温度波动条件:±0.1、±0.5、±1.0、±2.0℃,以研究温度波动对板栗采后贮藏保鲜品质的影响。结果表明,±1.0、±2.0℃温度波动条件的板栗失重率达到了4.69%和4.96%,腐烂率达到了13.96%和16.92%,±0.5℃温度波动条件下的板栗失重率和腐烂率分别为3.98%和8.62%,而在±0.1℃温度波动条件下,其果实的失重率仅有3.41%,腐烂率为5.90%。此外,±0.1℃温度波动条件下可以很好地抑制板栗果实呼吸强度、多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)活性;控制丙二醛(malondialdehyde,MDA)含量的增加以及保持比较完整的微观结构。综上,温度波动的幅度越小,越有利于保持板栗采后贮藏保鲜的品质。

To study the effect of temperature fluctuation on the storage quality of fruits and vegetables,this study used Castanea mollissima as the test material and set four temperature fluctuation conditions(±0.1℃,±0.5℃,±1.0℃,and±2.0℃)based on 0℃to study the effect of temperature fluctuation on the postharvest storage quality of chestnut.The results showed that the weight loss and decay rates of C.mollissima were 4.69%and 13.96%under the temperature fluctuation conditions of±1.0℃,and 4.96%and 16.92%under the temperature fluctuation conditions of±2.0℃,respectively.The weight loss and decay rate of C.mollissima were 3.98%and 8.62%,respectively,under the temperature fluctuation condition of±0.5℃,while their weight loss and decay rate were only 3.41%and 5.90%,respectively,under the temperature fluctuation condition of±0.1℃.In addi-tion,the temperature fluctuation of±0.1℃well inhibited the respiratory intensity,polyphenol oxidase(PPO),and peroxidase(POD)activities of C.mollissima,controlled the increase of malondialdehyde(MDA)content,and maintained a relatively complete microstructure.In conclusion,the smaller the fluctuation of temperature is,the better the preservation quality of C.mollissima during postharvest storage is.