| 冷害导致砂糖橘果实品质劣变 |
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| 引用本文： | 庞学群,陈燕妮,黄雪梅,汪跃华,胡位荣,张昭其.冷害导致砂糖橘果实品质劣变[J].园艺学报,2008,35(4):509-514. |
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| 作者姓名： | 庞学群 陈燕妮 黄雪梅 汪跃华 胡位荣 张昭其 |
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| 作者单位： | （华南农业大学生命科学学院，广州510642；华南农业大学园艺学院，广州510642； 广州大学生命科学学院，广州510006） |
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| 基金项目： | 广东联合基金重点项目，广东省自然科学基金，科技支撑项目重点项目，广东省广州市属高校科技计划 |
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| 摘 要： | 将砂糖橘（Citrus Reticulata Blanco CV. Shiyueju）果实置于1℃、3℃、6℃和9℃下贮藏，比较其贮藏效果及冷害对果实品质的影响。结果表明：砂糖橘最适贮藏温度为6℃，在1~3℃温度贮藏易发生冷害。冷害导致果实外观品质下降，果肉乙醛和乙醇含量累积，果肉异味，品质下降。1℃贮藏果实的呼吸强度和乙烯释放速率较6℃高，丙二醛（MDA）含量增加，丙酮酸脱羧酶（PDC）和乙醇脱氢酶（ADH）活性大幅度提高。说明在冷害温度下，砂糖橘果肉异味是由于乙醛和乙醇累积，而果实呼吸强度的提高与PDC和ADH活性的增加密切相关。
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| 关 键 词： | 砂糖橘 低温贮藏 冷害 丙酮酸脱羧酶 乙醇脱氢酶 |
| 收稿时间： | 2008-01-12 |
Chilling Temperature Enhances Ouality Reduction in Postharvest 'Shatangju' ( Citrus reticulata Blanco) Fruit |
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| PANG Xue-qun,CHEN Yan-ni,HUANG Xue-mei,WANG Yue-hua,HU Wei-rong,ZHANG Zhao-qi.Chilling Temperature Enhances Ouality Reduction in Postharvest 'Shatangju' ( Citrus reticulata Blanco) Fruit[J].Acta Horticulturae Sinica,2008,35(4):509-514. |
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| Authors: | PANG Xue-qun CHEN Yan-ni HUANG Xue-mei WANG Yue-hua HU Wei-rong ZHANG Zhao-qi |
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| Institution: | (College of Life Science, South China Agricultural University, Guanzhou 510642, China; College of Horticulture, South China Agricultural University, Guanzhou 510642, China; School of Llife Science, Guangzhou University, Guangzhou 510405, China) |
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| Abstract: | Postharvest Shatangju （Citrus Reticulata Blanco CV. Shiyueju） fruit are susceptible to chilling injury, which results in quality reduction of pulp. However, the mechanism of quality reduction has not been well understood yet. Shatangju fruit were stored at 1℃, 3℃, 6℃ and 9℃.The storage effect, pulp quality and physiological responses were compared to each other. The results indicated that chilling injury symptom occurred in the fruit stored at 1℃ or 3 ℃，and 6℃ was the optimum temperature for storage. Chilling injury not only reduced the appearance quality of the fruit, but also resulted in accumulation of aldehyde and ethanol, and led to unpleasant favor and quality reduction in pulp. Compared with the fruit stored at 6℃, the respiratory rate, ethylene production, the content of malondialdehyde (MDA), the activities of pyruvat decarboxylase (PDC) and alcohol dehydrogenase (ADH) increased dramatically in the fruit stored at 1℃. It was suggested that, during chilling temperature storage, the quality reduction of pulp is due to the accumulation of aldehyde and ethanol, and the increase of respiratory rate may be due to the increase of PDC and ADH activities. |
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| Keywords: | citrus low temperature storage chilling injury pyruvate decarboxylase alcohol dehydrogenase |
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