不同贮藏温度对玉露香梨采后生理和贮藏品质的影响

以玉露香梨为试材，分别研究了三种贮藏温度（-1．5℃、0℃和7～－2℃）对果实采后生理和贮藏品质的影响。结果表明，-1．5℃近冰温贮藏比O℃贮藏能更好地降低果实腐烂率，减少果心褐变的发生，推迟呼吸高峰的到来时间，延缓硬度、可滴定酸含量下降，减缓果肉相对电导率升高．减少丙二醛生成和果心中酚类物质含量．维持较高的超氧化物歧化酶活性．但对过氧化物酶和多酚氧化酶活性影响不明显。-1．5o（=和O℃冷藏与土窑洞贮藏（7～－2℃）相比．除对果实可溶性固形物含量（SSC）的影响差异不显著外．其他采后生理与品质指标均显著优于后者。说明适宜的低温可以提高玉露香梨贮藏品质，延缓衰老。九成熟的玉露香梨在7－．2℃土窑洞条件下贮期为120d左右，O℃及近冰温－1．5℃下贮期可达240d左右．但近冰温贮藏的果实品质明显优于0℃冷藏。

Effects of Different Storage Temperatures on Post-harvest Physiology and Storage Quality of Yuluxiang Pear

The Yuluxiang pears were used to investigate the effects of three different temperatures （-1.5 ℃, 0 ℃ and 7～ -2 ℃ ） on post-harvest physiology and fruit quality after storage. The results showed that, the effects of -1.5 ℃ treatments was better than that of 0 ℃ treatments. It decreased decay rate, reduced core browning, postponed respiratory climacteric, delayed the decline of firmness and titratable acidity, slowed increasing of the relative electrical conductivity and malondiadehyde （MDA）, reduced the phenols content, maintained the higher activities of SOD, but did not have obviously effects on the activities of PPO and POD. The effects of -1.5 ℃ and 0 ℃ treatments on post-harvest physiology and fruit quality was better than that of cave storage （7～-2℃ ）. But there was no significant difference in the three treatments in soluble solids content （SSC）. The studies showed that, low temperature could improve quality and delay senescence of Yuluxiang pears. The storage period was about 120 days of 90% mature Yuluxiang pear under cave storage （7--2 ℃）, while it could maintain about 240 d under -1.5 ℃ and 0 ℃. However, the quality of the fruit stored at near freezing temperature （-1.5 ℃ ） was noticeably superior to that of the fruit stored at 0 ℃.