共查询到20条相似文献，搜索用时 15 毫秒
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以沪产"仙果"哈密瓜为试材,进行采前晒瓜处理,研究在温度3,5,8℃和常温贮藏条件下,哈密瓜采后贮藏期间果实生理代谢的变化。结果表明,晒瓜处理后低温贮藏,能有效地降低哈密瓜果实的腐烂,抑制了总酸、总糖、可溶性固形物含量和果实硬度的下降,显著延长哈密瓜的贮藏时间。以糖、酸含量和果实硬度、腐烂率为评价指标,确定5℃为"仙果"的适宜贮藏温度。 相似文献
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苹果在模拟运销条件下的质量和生理变化 总被引：2，自引：0，他引：2
研究了红星、红富士苹果经过１３０～２４０天贮藏之后，在５种模拟运销条件下的果肉硬度和呼吸动态变化。结果表明，选用优良的贮藏方式，使果实具备良好的贮藏质量是保证果品运销质量的关键；不同品种在运销过程中果肉硬度和呼吸动态变化差异较大，红富士苹果比红星苹果耐运销；冷链运销好于常温运销，常温运销过程中应尽可能保持较低的温度。应当重视研究果实贮后生理和相应的贮后处理技术 相似文献
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Involvement of ethylene in browning development of controlled atmosphere-stored ‘Empire’ apple fruit
‘Empire’ apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.] are susceptible to development of chilling injury, expressed as firm flesh browning, during controlled atmosphere (CA) storage. Because of this susceptibility, fruit are typically stored at 2–4 °C, but the incidence of flesh browning can be increased by 1-methylcyclopropene (1-MCP) treatment at these temperatures. In this study, flesh browning development has been investigated in relationship to ethylene production, internal ethylene concentration (IEC), flesh firmness, total phenolic concentrations, and the activities of polyphenol oxidase (PPO) and peroxidase (POX) in the flesh tissues. Fruit were harvested from two orchards, either untreated or 1-MCP treated, and then stored under CA conditions at either 0.5 or 4 °C. Fruit were removed from storage at 1.5-month intervals for 10.5 months. 1-MCP treated apples were firmer than those of untreated apples, and had lower IECs, at all removals. Flesh browning incidence and severity developed earlier in 1-MCP-treated apples than untreated apples stored at either temperature. Total phenolic concentrations differed by orchard, but no major differences in concentrations were detected between untreated and 1-MCP treated apples. However, PPO activities were higher in the flesh of 1-MCP treated apples than untreated apples from both orchards and at both storage temperatures. POX activity was not consistently affected by 1-MCP treatment or storage temperature. Overall, our results suggest that inhibited ethylene production, either as a result of storage at 0.5 °C, or by treatment with 1-MCP at either temperature, may cause stress and damage to cells and result in higher PPO activity that leads to progressive flesh browning development during CA storage. 相似文献
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A two year research was carried out on a table grape vineyard, cv. Italia, to evaluate the effectiveness of pre- and post-veraison calcium applications for controlling postharvest table grape rots and maintaining high fruit quality during cold storage. Two calcium application timings (from fruit set to veraison and from veraison to harvest) were compared to an untreated control. Clusters were sprayed with calcium chloride as Ca EDTA 44%. After each calcium application, bunch samples were collected and Ca2+ concentration was measured in berry compartments (skin, flesh and seeds). The main mechanical and chemical characteristics were measured on bunch samples at harvesting and during storage. In addition, the incidence of Botrytis cinerea rots, computed as McKinney index, was evaluated in field on natural inoculum and after harvesting on bunches artificially inoculated and maintained at room temperature. The highest Ca2+ concentrations were detected in skin tissues and after pre-veraison applications. Calcium accumulation in skin and flesh tissues stopped after veraison, whereas it continued up to ripening in seeds since the axial flow, differently from the peripheral, remains functional. In both years, calcium applications to bunches were effective both in maintaining postharvest fruit quality, as shown by flesh firmness and berry breaking force, and in reducing B. cinerea rots during storage. The applications were particularly efficacious if carried out between fruit set and veraison when stomata are functional and the re-translocation of calcium not directly absorbed by the bunches may occur via xylem transport. 相似文献
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壳寡糖处理对草莓贮藏品质的影响 总被引：1，自引：0，他引：1
以草莓为试材,果实采后,分别用质量分数为1.0%,1.5%,2.0%的壳寡糖溶液浸泡处理草莓果实1min,研究壳寡糖处理对草莓贮藏品质的影响。结果表明,壳寡糖处理能较好地保持贮藏草莓的感官品质、风味品质、营养品质;能有效调节、控制果肉细胞的成熟与衰老,从而延长果实贮藏期。质量分数1.5%壳寡糖处理果实的各项品质指标均优于其他处理组,是有效延长草莓果实贮藏时间的最佳浓度。 相似文献
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浸钙、壳聚糖浸泡和温烫处理对台湾青枣果实贮藏效果的影响 总被引：3，自引：1，他引：2
为了探索使台湾青枣(Ziziphus mauritiana Lamk.)果实具有良好保鲜效果的绿色冷藏前处理技术及其抗活性氧损伤的生理机理,采用正交试验设计法,对台湾青枣果实经过浸钙、壳聚糖浸泡和温烫处理,探讨3因素处理后对台湾青枣低温冷藏效果的影响。结果表明,各因素处理均降低果实重量损失率;浸钙和温烫处理提高好果率,壳聚糖浸泡处理降低了好果率;各因素处理的果肉可溶性固形物含量(TSS)与各自对照的无显著差异,果肉可滴定酸含量(TA)则在不同时间与各自对照出现不稳定相对高低变化,果肉固酸比(TSS/TA)显著高于各自对照的或与对照的差异不显著;各因素处理均降低了果肉丙二醛(MDA)含量;3因素处理对果肉PPO活性具有一定的抑制效果;浸钙处理以提高果肉SOD活性为主,壳聚糖浸泡处理则以抑制果肉SOD活性为主,温烫处理对果肉SOD活性无显著影响;浸钙和温烫处理对果肉POD活性无抑制作用,且在短暂时间里还能促进其活性升高,壳聚糖浸泡处理则在前15天对果肉POD活性无影响;3因素处理对果肉CAT活性无抑制作用,在高峰期还呈现提高果肉CAT活性的效果。可见,浸钙和温烫处理能改善台湾青枣果实贮藏效果和减轻果肉活性氧损伤。 相似文献
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Postharvest performance of fruit is dependent on the maturity or physiological state of the fruit at harvest in conjunction with the postharvest management applied. For yellow-fleshed kiwifruit, the flesh colour is a significant quality attribute, and for ‘Hort16A’, flesh colour has been used for timing harvest. Variability in the postharvest performance of ‘Hort16A’ kiwifruit suggests that flesh colour alone is not as strongly indicative of postharvest performance as soluble solids content (SSC) was found to be for ‘Hayward’ kiwifruit 30 years ago. The postharvest performance of ‘Hort16A’ kiwifruit, assessed as the fruit firmness and chilling injury expression during storage, has been associated with a range of fruit characteristics: flesh colour, SSC, firmness, seed colour, fresh weight, dry matter, starch and soluble carbohydrates measured at harvest throughout maturation. The changing responses of the fruit SSC to temperature, and softening to ethylene, have also been determined. The data illustrate the complex nature of ‘Hort16A’ fruit maturation, even when looking only at simple, easy-to-measure fruit attributes. While a yellow flesh colour is a commercial necessity for ‘Hort16A’ kiwifruit, flesh colour is not a robust indicator of postharvest performance and is not tightly linked to SSC or firmness. Changes in the capacity of fruit to respond to temperature or ethylene are not reflected in on-vine changes. Softening in storage is strongly linked to the softening rate occurring on the vine at the time of harvest. Any association between at-harvest characteristics and chilling susceptibility is less clear, and chilling tolerance appears more associated with the completion of growth and carbohydrate accumulation than with increased soluble solids accumulation rates as in ‘Hayward’. Approaches to extend the understanding of the link between maturation, harvest indices and postharvest performance are discussed. 相似文献
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自制保鲜剂对灵武长枣低温贮藏保鲜效果的研究 总被引：1，自引：3，他引：1
以可溶性固形物含量24.3%的灵武长枣为试材,研究了冷藏过程中果实品质变化及贮藏保鲜效果。结果表明,保鲜剂浸果极显著降低了霉烂果率,显著减缓了贮藏中后期果肉硬度下降和维生素C氧化分解,明显抑制了果肉蔗糖水解,显著提高了贮藏中后期脆好果率。但保鲜剂浸果对可溶性固形物、还原糖、总糖和果胶含量没有明显影响。脆好果率与果肉硬度、抗坏血酸含量和蔗糖含量均呈极显著正相关性,拟合曲线为二次多项式,相关系数分别为0.9266、0.9937和0.9971。果肉抗坏血酸含量和果肉硬度均与蔗糖含量呈极显著正相关性,相关系数分别为0.9894和0.9343。 相似文献
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丰水梨果实采后生理生化变化的研究 总被引：1，自引：0，他引：1
研究了20℃、相对湿度80％～85％条件下丰水梨果实采后软化与褐变的生理生化变化规律。结果表明,丰水梨具有呼吸和乙烯跃变期,跃变期过后果肉硬度下降幅度较小．但果实风味急剧下降。跃变前期果肉快速软化是由乙烯和淀粉酶共同参与,之后果肉软化是由PG和纤维素酶共同作用的结果。果实不同部位褐变度、酚类物质、类黄酮及丙二醛含量均为果皮〉果心〉果肉．PPO活性依次为果心〉果皮〉果肉,果皮相对电导率低于果肉和果心。影响丰水梨贮藏品质的关键因素是果肉软化和风味劣变．而不是褐变。 相似文献
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The propensity for physiological disorders to arise during low temperature storage of kiwifruit is a significant commercial risk. The potential to use fruit characteristics (flesh colour, soluble solids content (SSC), dry matter and firmness) estimated non-destructively at harvest as markers for the susceptibility of ‘Hort16A’ kiwifruit to chilling injury (CI) has been investigated for individual fruit. While the fruit that developed CI during storage were some of the least advanced fruit on each orchard, the flesh colour, SSC, firmness and dry matter of the susceptible fruit differed considerably among orchards, such that there was not a clear minimum or maximum threshold for which fruit did or did not develop CI across all orchards. There was a large ‘orchard factor’ in the susceptibility of fruit to CI that was as important, if not more important, than the flesh colour, SSC, firmness and dry matter values. The ‘orchard factor’ may derive from a combination of environmental conditions and/or orchard management practices, in conjunction with fruit growth and development. Hence it is concluded that a generally applicable at-harvest prediction of ‘Hort16A’ fruit susceptibility to CI is not possible from an at-harvest non-destructive estimation of flesh colour, SSC, firmness and dry matter. 相似文献
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研究比较不同籽瓜风味西瓜品种间的品质、生理及储藏特性的差异,为该类品种果实的储藏运输及市场运作提供理论依据。以‘甜籽1号’、‘爽月’、‘西籽1号’、‘林籽3号’4个籽瓜风味西瓜品种为材料,‘西农8号’西瓜为对照,研究常温储藏期间该类品种果实品质和生理的变化和差异。结果表明,储藏70天,品种‘甜籽1号’、‘爽月’、‘西籽1号’和‘林籽3号’的瓜皮厚度分别下降了33.6%、44.2%、31.3%、39.2%,瓜皮硬度从12.08、11.67、11.27、11.85 kg/cm2分别下降到6.78、6.33、5.60、6.65 kg/cm2。籽瓜风味西瓜品种间果实重量损失差异明显,分别为3.1%、3.5%、3.8%、2.8%。品种‘爽月’细胞膜渗透率急剧上升至83%,瓜瓤变质成水状,失去食用价值。籽瓜风味西瓜整体上均比西瓜耐储藏。不同品种的籽瓜风味西瓜具有不同的储藏特性,以品种‘甜籽1号’最耐储藏和运输,品种‘西籽1号’次之,品种‘爽月’和‘林籽3号’较差。 相似文献
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以珊夏苹果果实为试材,研究了500nL·L^-1、1000nL·L^-1和1500nL·L^-1浓度的1-MCP处理对果实冷藏期间硬度等贮藏品质的影响,并对果实冷藏100天后货架期期间的硬度、可溶性固形物含量、可滴定酸含量和果肉白度进行了分析。试验结果表明,3个浓度的1-MCP处理均可明显地降低果实在冷藏期间呼吸强度与乙烯释放速率,对于延缓珊夏果实冷藏期间和冷藏100天后货架期间的果肉硬度、可滴定酸含量和果肉白度的下降有明显的效果;在3个处理浓度中,500nL·L^-1与1500nL·L^-1浓度处理效果优于1000nL·L^-1的1-MCP处理效果。 相似文献
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为探讨改善桃果实贮藏品质的方法,以大久保桃为试材,研究了30μm厚度的PVC薄膜包装和8℃（冷害温度以上）预贮5d再于0oc（冷害温度以下）冷藏处理对桃果实品质的影响。结果表明,与不包装（对照）相比,包装处理能有效抑制桃果实的软化,保持较稳定的可溶性固形物含量（SSC）和出汁率,明显抑制果实细胞膜透性的增加和果肉褐变：与8℃和0℃直接贮藏相比．经8℃预贮5d后再于O℃冷藏处理不仅可保持良好的果实硬度．贮藏后期SSC和出汁率处于较高的水平．而且能显著降低果实相对电导率和褐变指数．有效改善大久保桃的贮藏性能．保持果实良好的贮藏品质。 相似文献
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为探讨钙元素对桃果实品质、耐贮藏性的影响,确定最佳的叶面喷施钙元素的浓度,研究了喷施钙后,桃果肉组织中钙元素的分布特征、叶片叶绿素的含量以及对果实可溶性固形物含量(SSC)、大小、硬度和耐贮藏性的影响。结果表明,果肉中Ca2 的含量随着喷施钙元素浓度的提高而增加,当喷施CaCl2浓度为0.5%时叶绿素的含量最大,当喷施CaCl2浓度为1%时,SSC、果实大小和果肉硬度达到最大值;当喷施CaCl2浓度为2%时,放置3天后果实硬度最大。本研究确立了最佳的喷施浓度,为深入研究果实钙离子浓度梯度在果实品质形成方面的作用提供了依据。 相似文献