猕猴桃贮藏期电参数和生理参数的变化

以室温(20℃)贮藏的秦美猕猴桃为研究材料,在贮藏期间获取果实复阻抗、并联等效电容和阻抗相角值的同时,同步测定果实硬度等12个生理参数。结果表明,猕猴桃复阻抗在贮藏末期显著下降,并联等效电容在贮藏末期显著上升。随着贮藏时间的延长,果实的硬度、可滴定酸质量浓度都呈下降趋势,可溶性固形物含量、相对电导率呈上升趋势,淀粉、纤维素质量比的减小与果实硬度的下降呈正相关。在特征频率0.1 kHz下,复阻抗可量化硬度等8个生理参数,阻抗相角可量化5个生理参数,在特征频率1 MHz和1.58 MHz频率下,并联等效电容可量化6个生理参数。

Change of Electric Parameters and Physiological Parameters of Kiwi of Storage Period

’Qinmei’ kiwifruit was used to investigate the change of electric properties and physiological parameters with the extension of storage time under the condition of storage at 20℃.Complex impedance(Z),parallel equivalent capacitance(Cp) and impedance angle(θ) three electrical parameters and 12 physiological parameters of fruits such as firmness were measured synchronously.The results showed that the Z of Kiwi dropped significantly on the late period of storage,Cp increased significantly on the late period of storage.Firmness and total acid(TA) of fruits were increased and total soluble sugar(TSS) was decreased with the extension of storage time.The reducing of content of starch and cellulose was positively correlated with the declining of fruit firmness.Z can quantify eight physiological parameters such as firmness of fruits,impedance angle(θ) can quantify five physiological parameters in the characteristic frequency of 0.1 kHz.Cp can quantify six physiological parameters in the characteristic frequency of 1 MHz and 1.58 MHz.