ZHANG Hao,ZHOU Hui-ling,ZHANG Xiao-xiao,et al.The Researches of Optimum Temperature of ‘Jinxiang’ Kiwifruit During Cold Storage[J].Northern Horticulture,2014,38(13):126-129.
“金香”猕猴桃果实冷藏最适温度研究
- Title:
- The Researches of Optimum Temperature of ‘Jinxiang’ Kiwifruit During Cold Storage
- 文章编号:
- 1001-0009(2014)13-0126-04
- Keywords:
- Jinxiang’; kiwifruit; chilling injury; optimum temperature
- 分类号:
- S 663.4
- 文献标志码:
- A
- 摘要:
- 以“金香”猕猴桃果实为试材，研究不同低温贮藏过程中冷害发生情况及相关生理生化变化。结果表明：0℃条件下贮藏的“金香”猕猴桃果实冷害发生率和冷害指数明显高于1℃和2℃，且冷害发生时间提前15 d;但1℃下，“金香”猕猴桃果实的呼吸强度、乙烯释放速率、丙二醛含量和多酚氧化酶活性均处于较低水平，果实硬度下降缓慢，可溶性固形物含量相对较低；2℃和0℃下乙烯释放高峰出现较早且峰值较高，可滴定酸含量处于较低水平，因此认为“金香”猕猴桃果实的贮藏最适温度为1℃。
- Abstract:
- ‘Jinxiang’ kiwifruits were chosen as test material,the differences of chilling injury development,relative physiological and biochemical indexes during different temperatures cold storage were determined.The results showed that the chilling injury rate and the chilling index of ‘Jinxiang’ stored at 0℃ were significantly higher than that of ‘Jinxiang’stored at 1℃ and 2℃.‘Jinxiang’ stored at 0℃ occurred chilling injury earlier than ‘Jinxiang’stored at 1℃ and 2℃.However,the respiratory rate，ethylene production rate，soluble solid content，MDA content and PPO activity of ‘Jinxiang’ stored at 1℃ maintained in lower levels.The firmness of ‘Jinxiang’ stored at 1℃ decreased slowly.The ethylene climax at 0℃ and 2℃ appeared earlier than that at 1℃.The titratable acidity content at 0℃ and 2℃ maintained in lower levels.Results suggested that the optimum temperature of ‘Jinxiang’ kiwifruit during cold storage was 1℃.
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备注/Memo
第一作者简介：张浩（1990-），男，山东临沂人，硕士研究生，现主要从事园艺产品采后生理及贮藏保鲜等研究工作。E-mail:790067075@qq.com.
收稿日期：2014-03-13