| 摘要: |
| 【目的】探讨低温和膜袋包装对瑞玉猕猴桃果实采后贮藏特性和品质的影响，为瑞玉冷藏保鲜提供参考。【方法】将瑞玉猕猴桃果实分别放入（0±0.5），（1±0.5），（2±0.5） ℃，相对湿度（90±5）%的冷库以及常温（CK1）下贮藏，定期取样测定果实硬度、可溶性固形物含量、相对电导率、丙二醛含量、呼吸速率、乙烯释放速率、冷害指数等指标，果实出库后统计失重率、腐烂率和冷害率，筛选适宜贮藏温度；在适宜温度下，采用不同厚度（0（CK2），0.01，0.03，0.05 mm）聚乙烯（polyethylene，PE）膜袋密封包装果实，贮藏在相对湿度（90±5）%的冷库中，定期测定上述指标，分析膜袋包装和低温贮藏对果实贮藏特性的影响。【结果】低温可延缓猕猴桃果实硬度、淀粉含量下降和可溶性固形物含量上升，（0±0.5） ℃处理效果最佳；与（1±0.5） ℃处理相比，（0±0.5） ℃处理果实冷害提前10 d出现，出库时果实冷害率约是（1±0.5） ℃处理的1.85倍，贮藏期间（2±0.5） ℃处理果实相对电导率和丙二醛含量始终保持较低水平且未发生冷害；贮藏10 d时，CK1处理果实出现呼吸高峰和乙烯释放高峰，低温贮藏果实呼吸高峰和乙烯释放高峰均推迟20 d出现，且峰值显著降低；贮藏25 d时，CK1处理果实失重率和腐烂率最高，分别为13.2%和13.0%。与对照CK2相比，用不同厚度PE膜袋包装均可抑制果实淀粉酶活性，减缓淀粉含量和果实硬度下降，延缓可溶性固形物含量的上升；0.03和0.05 mm PE袋内O2体积分数保持在9.54%~12.72%，果实呼吸和乙烯释放高峰均较CK2和0.01 mm处理推迟10 d出现；0.03 mm PE袋内CO2体积分数稳定在3.91%~4.51%，果实冷害相比CK2和0.01 mm处理推迟20 d出现，贮藏110 d时冷害率仅为7.67%，且相对电导率显著低于0.05 mm处理。【结论】在（1±0.5） ℃下，用0.03 mm PE膜袋贮藏（CO2：3.91%~4.51%+O2：11.57%~12.72%）有利于保持瑞玉猕猴桃果实品质，抑制冷害的效果最佳。 |
| 关键词: 瑞玉猕猴桃 果实冷害 自发性气调包装 采后保鲜 |
| DOI： |
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| 基金项目:国家“十三五”重点研发计划专项（2016YFD0400102）；陕西省科技统筹重大项目（2018TSCXL-NY-01-05） |
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| Effects of low temperature and film bag packing on postharvest quality of Ruiyu kiwifruit |
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WANG Xianglan,XUE Jie,LI Huan,et al
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| Abstract: |
| 【Objective】This study explored effects of temperature and film bag packaging on postharvest storage characteristics and quality to provide references for cold storage of Ruiyu kiwifruit.【Method】The tested fruits were stored in conditions of (0±0.5),(1±0.5) and (2±0.5) ℃ with relative humidity of (90±5)% using room temperature as control (CK1).Samples were taken regularly for determination of fruit firmness,soluble solid content,relative conductivity,MDA content,respiration rate,ethylene release rate,chilling injury index and other indicators.Then,weight loss rate,rotting rate and chilling injury rate were calculated for selecting appropriate storage temperature.Using polyethylene (PE) film bags with different thicknesses of 0 (CK2),0.01,0.03,and 0.05 mm,fruits were packaged and stored at relative humidity of (90±5)% and obtained suitable temperature.All indicators were measured and analyzed.Analysis of the influence of film bag packaging and low temperature storage on fruit storage characteristics was explored.【Result】Low temperature delayed the decrease of fruit firmness and starch content and the increase of soluble solid content with the best effect in (0±0.5) ℃ treatment.Fruits treated by (1±0.5) ℃ showed chilling injury 10 days later than those by (0±0.5) ℃ treatment.The chilling injury rate of (0±0.5) ℃ fruits at the time of delivery was about 1.85 times that of the (1±0.5) ℃ treatment.During the storage period (2±0.5) ℃,relative conductivity and MDA content of the fruits treated at (2±0.5) ℃ remained low without chilling injury.At 10 days of storage,respiratory peak and ethylene release peak appeared in CK1.The peak respiratory and ethylene release peaks were delayed by 20 days after low temperature treatments,and the peaks were significantly reduced.At the end of test,weight loss rate and rotting rate of CK1 were the highest of 13.2% and 13.0%,respectively.Compared with CK2,PE film bag packaging with different thicknesses inhibited fruit amylase activity,slowed down the decrease of starch content and fruit firmness,and delayed the increase of soluble solid content.The O2 content in the 0.03 and 0.05 mm PE bags was maintained at 9.54%-12.72%,and the peaks of respiration and ethylene release of treated fruits appeared 10 days later than CK2 and 0.01 mm treatments.The CO2 content in the 0.03 mm PE bag was stable at 3.91%-4.51%.The occurrence of chilling injury of 0.03 mm PE fruits was delayed by 20 days compared with CK2 and 0.01 mm treatments,and the chilling injury rate was only 7.67% after 110 days.The relative conductivity was significantly lower than that of 0.05 mm treatment.【Conclusion】The obtained optimal conditions for maintaining fruit quality and inhibiting chilling injury were cold storage at (1±0.5) ℃ and packed with 0.03 mm PE film bag (CO2:3.91%-4.51%+O2:11.57%-12.72%). |
| Key words: Ruiyu kiwifruit fruit chilling injury modified atmosphere packaging (MAP) postharvest preservation |
