HAN Chunhong,WANG Qian,ZHANG Xiangzhan,et al.Effects of Bagged Cultivation Pre-harvest on Fruit Quality and Fresh-cut Fresh-keeping Effect of ‘Hongxiangsu’ Pear[J].Northern Horticulture,2023,(02):80-87.[doi:10.11937/bfyy.20221069]
采前套袋栽培对“红香酥”梨果品质和鲜切保鲜效果的影响
- Title:
- Effects of Bagged Cultivation Pre-harvest on Fruit Quality and Fresh-cut Fresh-keeping Effect of ‘Hongxiangsu’ Pear
- Keywords:
- ‘Hongxiangsu’ pear; bagged; fresh-cut; quality
- 文献标志码:
- A
- 摘要:
- 以“红香酥”梨为试材，采用采前套袋栽培的方法，研究了采前套袋栽培方式对“红香酥”梨果实品质和鲜切保鲜效果的影响，以期为鲜切果蔬的保鲜研究提供参考依据。结果表明：套袋栽培的梨果实硬度和琥珀酸含量显著增加，可溶性糖、葡萄糖、果糖、山梨醇含量显著降低；随着贮藏时间的延长鲜切梨的失重率、褐变度、a*值、b*值不断上升，硬度不断下降，可溶性固形物和可溶性糖含量先上升后下降，多酚氧化酶(PPO)和过氧化物酶(POD)活性呈升-降-升的趋势；其中套袋栽培总体上加快了鲜切梨果实的失重率和褐变度、PPO活性、POD活性、总酚含量上升，还加快了果实可溶性固形物和可溶性糖含量的下降。未套袋栽培“红香酥”梨果实外观品质有所降低，但整体上能够提高其内在品质，并且有利于鲜切保鲜，“红香酥”梨鲜切保鲜选择未套袋栽培的梨果实更好。
- Abstract:
- Taking ‘Hongxiangsu’ pear as the test material，the effect of pre-harvest bagged cultivation method on the fruit quality and fresh-cut preservation effect of ‘Hongxiangsu’ pear was studied by the method of pre-harvest bagged，in order to provide reference for fresh-cut fruit and vegetable preservation research.The results showed that the fruit hardness and succinic acid content of bagged pear increased significantly，while the contents of soluble sugar，glucose，fructose and sorbitol decreased significantly.With the extension of storage time，the weight loss rate，browning degree，a* value and b* value of fresh-cut pear increased，the hardness decreased，the contents of soluble solids and soluble sugar increased first and then decreased，and the activities of polyphenol oxidase (PPO) and peroxidase (POD) showed a trend of up-down-up.Bagged culture accelerated the increase of weight loss rate，browning degree，PPO activity，POD activity and total phenol content of fresh-cut pear fruits on the whole，and also accelerated the decrease of soluble solids and soluble sugar content in fruits.The appearance quality of ‘Hongxiangsu’ pear non-bagged cultivation was reduced，but the internal quality could be improved on the whole，and was conducive to fresh-cut and preservation.It was better to choose the pears non-bagged cultivation for fresh-cut and preservation of ‘Hongxiangsu’ pear.
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备注/Memo
第一作者简介：韩春红（1996-），女，硕士研究生，研究方向为果实采后生理及鲜切保鲜。E-mail：hanchdoudou@163.com.责任作者：薛华柏（1981-），男，博士，研究员，硕士生导师，现主要从事果树品种选育等研究工作。E-mail：xuehuabai@caas.cn.基金项目：兵团重大科技资助项目（2019AA004）；国家重点研发计划资助项目（2019YFD1001404-4）；河南省重点科技攻关资助项目(192102110150)。收稿日期：2022-10-08