桃果实絮败机理及减缓措施

桃果实在8℃以下的低温环境中贮藏2周以上极易受冷害,后熟过程中表现出果肉质地发绵、汁液减少等 絮败现象。絮败的产生主要是果胶甲酯酶(PE)和多聚半乳糖醛酸酶(PG)活性变化不平衡导致果胶质正常降解受 阻,形成凝胶所致。综述了近年来对于桃和油桃絮败机理方面的研究成果,从絮败发生的机理、絮败程度检测以及在 低温贮藏中如何减缓絮败发生的措施等方面进行了论述。认为影响桃果实絮败的主要因素是贮藏温度、品种、成熟 度等。絮败的评价主要用出汁率等方法,在贮藏中可以采用气调、中途加温、外源乙烯处理、延期贮藏等措施减缓絮 败发生。提出了需要近一步研究的内容。

Woolly breakdown mechanism of peach and nectarine and the control methods

Most peach and nectarine cultivars develop chilling injury (CI) if held below 8℃ for more than 2 weeks. During postharvest ripening course, the main symptom of CI is woolly breakdown, leading to a dry, mealy texture. The imbalance change of PE and PG activity leads to impaired solubilization of pectic substances and formed gel. This paper reported the studies on the mechanism of mealiness, measurement methods and the techniques to control this disorder. The main factors affecting the mealiness are temperature, cultivar and the fruit ripeness. Juiciness of the fruit can be considered as an indicator to measure the mealiness of fruits. The techniques for control of this disorder and the needs for further studies are also discussed.