程序降温处理对黄皮果实贮藏品质和采后生理的影响

以‘无核’黄皮果实为实验材料,研究程序降温（LTC）处理对黄皮果实贮藏品质及采后生理的影响。将采后黄皮果实分别经LTC I（12 ℃,4 d）、LTC II（8 ℃,4 d）、LTC III（12 ℃,2 d后转至8 ℃,2 d）处理后,转至低温(3.0±0.5)℃贮藏12 d,每4 d测定各项品质和生理指标。结果表明：与对照相比,程序降温处理有效减轻了黄皮果实的褐变,促进了可溶性固形物（TSS）和维生素C含量的积累,促进了可滴定酸（TA）的降解,减少丙二醛（MDA）的积累,维持较高的超氧化物歧化酶（SOD）和苯丙氨酸解氨酶（PAL）活性,抑制过氧化物酶（POD）和多酚氧化酶（PPO）活性,同时保持较高的总酚和类黄酮含量,从而延缓了果实采后衰老速度,有利于减轻黄皮果实褐变和提高贮藏品质,其中以LTC II处理的保鲜效果最为显著。

Effects of Low Temperature Conditioning on Storage Quality and Postharvest Physiology of Wampee (Clausena lansium L.) fruits

The effects of low temperature conditioning (LTC) on the storage quality and postharvest physiology of the fruits of wampee ‘Wuhe’ (Clausena lansium L.) were studied. The fruits were treated with LTC I (12 ℃, 4 d), LTC II (8 ℃, 4 d) and LTC III (12 ℃, 2 d to 8 ℃, 2 d) and then stored at (3.0±0.5)℃ to investigate the effects on storage quality and postharvest physiology. Compared with the control, low temperature conditioning treatment delayed the browning of the fruits, improved total soluble solids (TSS) and vitamin C content, and inhibited the accumulation of malondialdehyde (MDA) content, maintained higher activities of superoxide dismutase (SOD) and phenylalanine ammonia lyase (PAL) activity, and lower activities of peroxidase (POD) and polyphenol oxidase (PPO) activity. Moreover, high total phenol content and antioxidat activity, high total phenolic and flavonoid content were maintained. Thereby the senescence of the fruits was delayed, and it is beneficial to reduce the browning of the fruits and improve the storage quality. In conclusion, LTC II treatment exhibited the best effect.