冷害对采后“大五星”枇杷果实贮藏品质及木质化败坏的影响

研究冷害对采后"大五星"枇杷果实贮藏品质及木质化的影响,旨在阐明冷害温度下枇杷果实品质劣变,特别是木质化败坏的规律,为枇杷贮藏保鲜提供理论依据。"大五星"枇杷采后分别于冷害温度(3±1)℃,简称3℃]和非冷害温度(8±1)℃,简称8℃]贮藏30d,定期测定贮藏期间两组的品质及相关指标变化。结果表明,3℃条件下枇杷果实在第10天开始出现冷害症状,随后日趋严重,而在8℃条件下的果实30d内发生冷害程度很轻。冷害会加速枇杷采后失重率、膜透性、木质素、PAL、POD活性的上升,促进TSS、TA和VC含量下降。

Effects of Chilling Injury on Storage Quality and Flesh Lignification of Postharvest "Dawuxing" Loquat Fruits

To elucidate the quality deterioration,especially the lignification pattern of loquat fruit stored at low temperatures,the effects of chilling injury on storage quality and flesh lignification of postharvest "Dawuxing" loquat fruits were investigated,which would provide theoretical basis for storage of loquat fruits.Freshly harvested "Dawuxing" loquat fruits were stored at chilling injury temperature(3±1) ℃(3 ℃ for short hereinafter) or non-chilling temperature(8±1) ℃(8 ℃ for short hereinafter) for 30 days.The quality and related indicator changes were monitored periodically during storage.The results showed that chilling symptoms appeared on loquat fruits after 10 days of storage at 3 ℃,while there is no obvious chilling symptoms occurring within 30 days of storage at 8 ℃.Chilling injury accelerated the increase in weight loss,membrane permeability,lignin content,PAL and POD activity and promoted the decrease in the contents of TSS,TA and VC.In conclusion,chilling injury can accelerate the quality deterioration and play down the edible value and merchandise value of postharvest loquat fruits.