自发性气调包装对‘阳丰’甜柿贮藏期冷害及相关指标的影响

Effects of modified atmosphere packaging on chilling injury and its correlation physiological indexes of ‘Youhou' sweet persimmon during storage

以‘阳丰’甜柿为试材,采用不同厚度聚乙烯(PE)袋密封包装果实,以暴露在空气中的果实为对照,研究自发性气调包装(MAP)对冷藏(1℃)过程中‘阳丰’果实冷害的影响。结果表明:与对照相比,0.03mm和0.05 mm PE袋处理均可以抑制果实硬度下降和乙烯释放速率上升,延缓相对电导率和丙二醛(MDA)含量增加,抑制果肉出汁率下降,还可以降低多酚氧化酶(PPO)和过氧化物酶(POD)活性,缓解果实褐变,降低冷害率和冷害指数,且0.05 mm PE袋处理效果优于0.03 mm PE袋处理;0.08 mm PE袋处理也可以抑制果实硬度下降和乙烯释放速率上升,延缓电导率和丙二醛(MDA)含量增加,维持果肉出汁率,但在贮藏后期部分果实会出现非冷害导致的褐变现象。综上所述,在0.03、0.05、0.08 mm PE袋处理中,0.05 mm PE袋处理对控制‘阳丰’甜柿贮藏期间冷害、维持果实外观的效果最佳。

In this experiment,the effect of different thickness treatment of polyethylene(PE)bags including 0.03 mm,0.05 mm and 0.08 mm on chilling injury(CI)of‘Youhou’sweet persimmon was investigated during cold storage at 1℃,and non-packed fruit was served as control.The results showed that 0.03 mm and 0.05 mm PE bags treatments could retarded the decrease of firmness and the increase of ethylene production.And treated fruit had lower levels of electrolyte leakage and malondialdehyde(MDA)than control.Compared with control,treatments with 0.03 mm and 0.05 mm PE bags treatments remained higher juice yield and slighter flesh gelling,which also reduced the activities of polyphenol oxidase(PPO)and peroxidase(POD),lightened the fruit browning,and reduced CI incidence and CI index.Treatment with 0.05 mm PE bags showed better performance compared with 0.03 mm.In addition,treatment with 0.08 mm PE bags obviously inhibited the decrease of firmness and the increase of ethylene production,reduced levels of electrolyte leakage and MDA,and remained higher juice yield than control.Although some fruits with 0.08 mm PE bags treatments browned during the late storage,they were not caused by chilling injury.Therefore,treatments with 0.03 mm,0.05 mm and 0.08 mm PE bags could alleviate chilling injury of‘Youhou’sweet persimmon during cold storage.Especially,0.05 mm PE bag package had a best effect on alleviating chilling injury symptoms and maintaining higher fruit appearance quality.