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Position: Home > Articles > Effects of Temperatures on Storability of Postharvest Sweetsop Fruit Acta Horticulturae Sinica 2003,30 (5) 571-573

温度对采后番荔枝耐藏性的影响

作  者:
陈蔚辉;张福平;林定雄;叶碧寸
单  位:
广东省澄海市东里镇河美村;韩山师范学院生物系
关键词:
番荔枝;温度;耐贮性
摘  要:
番荔枝果实采后在自然室温 ( 2 6~ 33℃ )条件下贮藏寿命仅为 3d。随着贮藏温度下降 ,果实呼吸和乙烯释放高峰推迟 ,果肉质膜透性和果胶甲酯酶活性明显下降 ,贮藏寿命延至 15d左右。 10℃是番荔枝果实后熟的临界温度 ,低于 10℃则后熟不充分 ,甚至发生冷害。采后番荔枝果实后熟过程中 ,果肉PPO、POD、SOD和CAT活性极低 ,并且在果实尚未软化时急剧下降
译  名:
Effects of Temperatures on Storability of Postharvest Sweetsop Fruit
作  者:
Chen Weihui 1,Zhang Fuping 1,Lin Dingxiong 2,and Ye Bicun 1 ( 1Department of Biology,Hanshan Teachers College,Guangzhou 521041,China; 2Hemei country,Dongli county,Chenghai,Guangdong 515829,China)
关键词:
Sweetsop;Temperature;Storability
摘  要:
Sweetsop fruits after harvest were sensitive to stora ge temperature.At room temperature(26-33℃),the shelf-life of the fruit was only 3 days.With a decrease of storage temperature,the climacteric peaks of respirat ion and ethylene release of the fruits were delayed,and the cell membrane perme ability and the activities of pectin nethylesterase in the pulp decreased.As a r esult,the shelf-life was extended to 15 days with a optimal storage temperature of 10℃.Below 10℃,the fruit did not ripen completely and showed chilling injur y.Activities of PPO,POD,SOD and CAT of harvested sweetsop were low,and all decre ased rapidly before appearance of fruit softening.

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