贮藏温度对云南主栽蓝莓果实采后生理代谢的影响

为研究贮藏温度对云南主栽蓝莓果实采后生理代谢的影响,以玉溪澄江主栽的晚熟品种“夏普蓝”为试验材料,在5℃和0℃2种温度下贮藏,以常温条件为对照,每隔2 d分别测定蓝莓果实硬度、可溶性固形物(TSS)、丙二醛、总酚、类黄酮、花青素含量、多酚氧化酶、过氧化物酶的活性等指标。结果表明,5℃冷藏条件下的蓝莓果实硬度保持较好,TSS损耗较低,总酚的含量、类黄酮的含量及花青素的含量均比对照和0℃贮藏条件下要高,同时,5℃冷藏条件下,蓝莓果实还能保持较高的多酚氧化酶活性和过氧化物酶活性,有利于保持其果实品质。因此,5℃冷藏是较为适宜云南主栽蓝莓果实“夏普蓝”的温度条件。

Effect of Storage Temperature on Postharvest Physiology and Metabolism ofMain Blueberry Fruits in Yunnan Province

For studying the storage temperature of Yunnan's main blueberry fruit postharvest physiology and metabolism,the effects of Yuxi Chengjiang introduced,cultivation variety of breeds“reveille”as the experimental material,at 5℃and 0℃temperature conditions of storage,in normal temperature conditions,for comparison,every 2 d,respectively blueberry fruit hardness,soluble solids(TSS),malondialdehyde,total phenol,flavonoid and anthocyanin content,polyphenol oxidase and peroxidase activity of such indicators.The results showed that the 5℃cold storage conditions of blueberry fruit have maintained good hardness,low loss of TSS,total phenol content,the content of flavonoid and anthocyanin content were higher than contrast and 0℃storage conditions,at the same time,in 5℃cold storage conditions,blueberry fruit can keep high activity of polyphenol oxidase and peroxidase activity,helps maintain the fruit quality.Therefore,5℃refrigeration was more suitable for yunnan blueberry“Sharp blue”temperature conditions.