低氧贮藏对鸭梨品质和生理病害的影响分析

Effects of Low-oxygen Storage on the Quality and Physiological Disorder of ‘Yali’ Pear

摘要:

为探讨低氧贮藏对鸭梨品质和生理病害的影响，设置1%、3%、5%和10% O2处理，以空气贮藏作为对照，分析其在冷藏（0 ℃）和货架期间（20 ℃）果实品质、黑皮、果心褐变和冷害发生情况。结果表明：低氧处理（1%、3%、5%和10% O2）可延缓鸭梨果实硬度下降，抑制可溶性固形物含量（SSC）升高，延缓Vc和可滴定酸含量降低；3%、5%和10% O2处理果实黑皮指数较对照降低38.81%、48.11%和33.51%，而1% O2处理黑皮指数较对照提高7.74%；5%和10% O2处理组果心褐变指数较对照减轻51.64%和39.31%，1% O2处理果实果心褐变较对照增加44.43%；1%和3% O2处理增加了果实冷害，180 d时冷害指数分别为0.65和0.09。进一步研究发现，3%、5%和10% O2处理能够延缓果心总酚含量下降，显著抑制果皮相对电导率和果心PPO活性升高。综合分析表明，5% O2处理对于保持鸭梨贮藏品质和减少生理病害效果最佳。

Abstract:

To explore the effects of low-oxygen storage on the fruit quality and physiological disorder of ‘Yali’ pear, fruit quality, skin darkening, core browning and chilling injury of ‘Yali’ pear during cold storage (0 ℃) and shelf life (20 ℃), in 1%, 3%, 5% and 10% of O2 as well as in air (as the control), were examined. The results showed that the low-oxygen treatments (1%, 3%, 5% and 10% of O2) delayed the decrease of fruit hardness, inhibited the increase of soluble solid contents, and delayed the decreases of Vc content and titrable acid content. Compared with the control, the skin darkening index decreased by 38.81% (in 3% O2), 48.11% (in 5% O2) and 33.51% (in 10% O2), but increased by 7.74% in 1% O2. The core browning index was reduced by 51.64% and 39.31% in 5% and 10% O2, respectively, but increased by 44.43% in 1% O2. The treatments with 1% and 3% of O2 increased the chilling injury of the fruits, with the chilling injury index being 0.65 and 0.09, respectively, at Day 180. Further investigations revealed that the treatment with 3%, 5% and 10% of O2 delayed the decrease of the total phenolics content in the fruit core, and significantly inhibited the increases in the relative conductivity of the peel and the PPO activities of the fruit core. Comprehensive analysis showed that the treatment with 5% of O2 offered the greatest effects on keeping the storage quality and reducing physiological diseases of Yali pear.