不同浓度CO2气调贮藏条件下西梅果实品质和生理的变化

Changes in the Fruit Quality and Physiology of Plum Fruit Under Controlled Atmosphere Storage with Different CO2 Concentrations

摘要:

该研究以“法兰西”西梅为试验材料，贮藏于O2体积分数为2%~3%，CO2体积分数分别为0%~3%、3%~6%、6%~9%的环境中，研究其对果实硬度、可溶性固形物、可滴定酸含量、抗坏血酸含量、失重率、果皮颜色变化、呼吸强度、细胞膜渗透率的影响，筛选适合西梅气调的CO2浓度，为研发西梅贮藏保鲜技术提供参考。结果表明：与对照（CK）相比，气调处理均在一定程度上抑制了果实硬度及可滴定酸、抗坏血酸含量下降，延缓了果皮颜色变暗和失重率的增加，降低了果实呼吸强度，抑制了细胞膜渗透率上升，延长了货架期，贮藏90 d时，6%~9% CO2处理组能更有效地保持果实硬度，比CK组提高53.88%，可溶性固形物、可滴定酸质量分数分别为18.61%、0.132%，比CK组分别提高了10.58%、42.42%，失重率比CK组的降低了2.32%，且6%~9% CO2处理组显著降低了呼吸强度、延缓了西梅颜色变暗。因此，气调贮藏能够保持西梅果实品质，延长贮藏期，适合西梅贮藏的CO2浓度为6%~9%。研究结果为研发西梅贮藏保鲜技术提供科学依据。

Abstract:

In this study, the "France" variety was used as the experimental material, which was stored in an environment with O2 concentration in the range of 2%~3% and CO2 concentration ranging in 0%~3%, 3%~6% and 6%~9%, respectively, to study the storages’ effects on fruit firmness, soluble solids content, titratable acid content, ascorbic acid content, weight loss rate, peel color change, respiratory intensity, and cell membrane permeability. The CO2 concentration suitable for plum fruit controlled atmosphere was screened to provide a reference for the research and development of plum fruit storage and preservation technology. The results showed that compared with the control (CK), the controlled atmosphere treatment inhibited to a certain extent the decreases of fruit firmness, titrable acid content and ascorbic acid content, delayed the darkening of fruit skin color and the increase of weight loss rate, reduced fruit respiration intensity, inhibited the increase of cell membrane permeability, and extended the shelf life. After 90 days of storage, the 6%~9% CO2 treatment group could maintain fruit firmness more effectively, which was 53.88% higher than that of the CK group; the mass fractions of soluble solid and titratable acid were 18.61% and 0.132%, respectively, which were 10.58% and 42.42% higher than that of the CK group, respectively; the weight loss rate was 2.32% lower than that of the CK group. In addition, the 6%~9% CO2 treatment group significantly reduced the respiration intensity and delayed the color darkening of plum fruit. Therefore, controlled atmosphere storage could maintain plum fruit quality and prolong storage period, and the CO2 concentration suitable for prune storage was 6%~9%. The research results provide a scientific basis for the research and development of storage and preservation technology for plum fruit.