板栗采后低O_2处理对贮藏品质的影响

The Effects of Postharvest Low Oxygen Treatment on the Storage Quality of Chestnut

以‘大红袍’板栗为试材,研究了0℃下0-5％的低O2处理对其品质及耐藏性的影响。低O2处理时间过长(20 d以上)且O2浓度过低(2％以下),会使板栗产生异味,并促使板栗在贮藏期间的腐烂。低O2处理提高了板栗内乙醇脱氢酶(ADH)的活性,使乙醇大量积累,处理后经过120 d冷藏,乙醇含量和ADH的活性逐渐恢复到对照的水平。低O2处理还影响板栗的淀粉和可溶性糖的含量,3％-5％低O2处理可使淀粉的水解速率下降,但O2小于2％则会加速淀粉消耗。综合各项指标,低O2(3％)处理20 d再进行冷藏,在防止异味、保持品质的同时,还提高了板栗的耐藏性。

In this paper, the effects of postharvest low oxygen (0 -5% ) treatment on the cold storage quality of chestnut (Castanea mollissima Blume) 'Dahongpao' at 0℃ were studied. The results were as follow: (1) Treatment duration and oxygen concentration were the main factors affecting the quality, the chestnut become off-flavor if it was treated for more than 20 days and the oxygen concentrations were below 2%. Though the index of off-flavor was alleviated during the 120 days cold storage, the flavor was not completely recovered at the final. (2) Low oxygen treatments induced the increase of ADH activity and alcohol concentration , the longer treatment time and lower oxygen concentration, the higher ADH activity and alcohol concentration. When the treated chestnuts were stored at 0℃or 120 days, the ADH activity and alcohol concentration were recovered to the level of control. (3 ) Low oxygen treatments affected the metabolism of starch and soluble sugar. 0-2% oxygen could stimulate the decomposition of starch, while 3% -5% oxygen could slow down the decomposition rate. The treatment of 1% -3% oxygen maintained higher content of soluble sugar than the other treatment. (4) The mean decay rate of 0 -2% oxygen treatments was 10% , the control was 7% , meanwhile the decay rate of 3% -4% oxygen treated for 20 days or 5% oxygen treated for 25 days were only 1% at the end of 120 days cold storage. In general, 3% oxygen treated for 20 days was the best treatment to keep the storage quality of chestnut among the low oxygen treatments.