不同贮藏温度对番木瓜果实品质的影响

Effects of Different Storage Temperatures on Papaya Fruit Quality

为探究不同温度贮藏番木瓜果实外观品质和内在品质的差异性,在5、10、15、20℃的条件下,分别贮藏6、12、24、36、48 d,随后进行果皮颜色、可滴定酸、VC、可溶性固形物、过氧化物酶、可溶性蛋白指标的测定及分析。结果表明,番木瓜果实在20℃贮藏温度下,果实成熟快,果面光亮,果色偏黄,可滴定酸含量低,VC和可溶性固形物含量高,过氧化物酶(POD)、可溶性蛋白适中,果实品质较优;在15℃贮藏温度下,果实成熟推迟,果面光亮,果色偏黄、可滴定酸含量低,但VC和可溶性固形物含量较20℃贮藏温度下略低,过氧化物酶、可溶性蛋白适中,果实品质次之;5、10℃贮藏温度下,果实成熟时间延长至36 d或不成熟转黄,果皮暗淡且脱水褐化,可滴定酸含量偏高,VC和可溶性固形物含量低,果实品质较差。因此,番木瓜果实采后贮藏温度保持在15~20℃较适宜,生产中可采用该温度对番木瓜果实做预冷处理,以达到品质更佳的目的。

To explore the differences in appearance and intrinsic qualities in papaya fruit stored at different temperatures,the peel color,titrable acid,VC,soluble solids,POD,and soluble protein indexes were measured and analyzed after 6,12,24,36 and 48 d of storage at 5,10,15 and 20℃,respectively.The results showed that the values of fruit ripening speed,bright surface,yellowish color,low titratable acid content,high VC and soluble solid content,moderate POD,and soluble protein of papaya fruit were obtained under 20℃storage temperature.Under 15℃storage temperature,the fruit ripening was delayed,the fruit surface was bright,the fruit color was yellowish,and the titratable acid content was low.However,the VC and soluble solid contents were slightly lower than those under 20℃storage temperature POD,and soluble protein was moderate,followed by fruit quality.Under storage temperatures of 5℃and 10℃,the fruit ripening time was extended to 36 days,or the immature fruit turned yellow,the peel was dull and dehydrated and browned,the titratable acid content was high,the content of VC and soluble solid was low,and the fruit quality was poor.Therefore,it is suitable to maintain 15-20℃for the storage temperature of papaya fruit after harvest,which can be used for precooling treatment of papaya fruit during production to achieve better quality.