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文章摘要
李英,从心黎,廖以金.海南红心火龙果采摘不同成熟度的采后储藏特性的比较[J].海南大学学报编辑部:自然科学版,2018,36(4):.
海南红心火龙果采摘不同成熟度的采后储藏特性的比较
Comparison of post-harvest storage characteristics of Hainan Red Heart Dragon Fruit picking at different maturity levels
投稿时间:2018-06-28  修订日期:2018-11-06
DOI:
中文关键词: 火龙果;成熟度;品质;生理
英文关键词: pitaya; maturity; quality; physiology
基金项目:海南省重点研发计划项目 ZDYF2016090
作者单位E-mail
李英 海南大学 1096320213@qq.com 
从心黎 海南大学 cong0890@163.com 
廖以金 海南大学热带农林学院  
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中文摘要:
      海南红心火龙果火龙果果实含水量较高,在贮藏期间果实容易失水皱缩,并伴有病害发生,导致果实难以长期保存。本实验以“金都一号”海南红心火龙果为实验材料,研究七成熟果实、八成熟果实和九成熟果实三种不同采摘成熟度对采后贮藏品质的影响。通过测量海南红心火龙果采后贮藏期间的可溶性固形物(TSS)含量、超氧化物歧化酶(SOD)、过氧化物酶(POD)、pH、丙二醛(MDA)含量、花青苷含量、抗氧化活性等生理指标,比较不同采摘成熟度采后贮藏品质的差异。结果显示,八成熟采摘成熟度的果实TSS含量与七成熟的果实在贮藏期间差异不显著(P>0.05),贮藏前六天与九成熟差异不显著(P>0.05),但是六天后九成熟果实TSS含量下降趋势明显;SOD和POD活性方面,八成熟的果实能够推迟高酶高峰的出现;在果实失重率方面八成熟果实介于七成熟和九成熟之间,其中七成熟失重率最高,九成熟最低;抗氧化活性和花青苷含量方面八成熟果实都随着贮藏时间的延长逐渐优于其他两个成熟度;病情指数方面七成熟和八成熟的果实差异显著(P<0.05),而八成熟和九成熟的差异不显著(P>0.05),八成熟果实贮藏过程也不易发生病变;。经过实验结果分析可知八成熟的果实采后贮藏品质较好,对采后贮藏品质与生理变化方面有较好的影响。
英文摘要:
      The fruit of Hainan red pitaya pitaya has a high water content. During storage, the fruit was easily lost and wrinkled, with the occurrence of disease, which caused the fruit to be hard to be preserved for a long time. The effect of three different picking maturity of senen,eight and nine on the quality of postharvest storage was studied in the experiment of "Jin Du No. 1" Hainan red pitaya.. The skin thickness, thickness, diameter of fruit top, soluble solid (TSS) content, superoxide dismutase (SOD), peroxidase (POD), pH, malondialdehyde (MDA) content, anthocyanin content, antioxidant activity and fruit shape index of Hainan red heart were measured during postharvest storage. These indexes were compared to compare the quality of post harvest storage of different picking maturity. The results showed that the TSS content of medium well fruit picking maturity and medium well fruit were not significantly different during storage (P > 0.05), and there was no significant difference between six days and medium well before storage (P > 0.05), but the decrease of TSS content in medium well fruit was obvious after six days. The medium well fruit could be postponed in SOD and POD activity. The high enzyme peak appeared, and medium well fruits were between medium well and medium well in weight loss rate, among which medium well had the highest weight loss rate and medium well of the lowest. The medium well fruits of antioxidant activity and anthocyanin content were gradually superior to the other two maturity with the prolongation of storage time; the disease index was medium well. The difference between medium well and medium well was significant (P < 0.05), but the difference between medium well and medium well was not significant (P > 0.05), and the medium well fruit storage process was not easy to change. The results showed that medium well of the fruits had better storage quality after harvest, and had better effects on postharvest storage quality and physiological changes.
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