摘要
研究了采收成熟度与后熟处理对红贵妃芒果贮藏品质及采后生理的影响。结果表明,与对照(自然成熟)相比,乙烯利处理红贵妃芒果,可加速果实的品质变化和成熟进程,而热处理结合1-MCP处理则显著延缓了果实品质及生理的变化;在同一后熟处理条件下,60%成熟度果实生理变化显著慢于80%成熟度的果实,但其总糖含量却显著低于80%成熟度的果实。说明采收低成熟度的果实有利于延长果实的贮藏寿命,但其风味品质却差于高成熟度的果实。
The effects of harvest maturity and postharvest treatments on storage quality and physiology of mango fruit （ev. Hongguifei） were investigated. The results showed that compared with control fruits （naturally ripening）, the quality changes and ripening process of fruits with both 60% and 80% maturity treated with ethylene were accelerated dramatically, while, the changes in all parameters of fruit with both 80% and 60% maturity treated with hot water combined with 1-MCP were significantly delayed. Besides this, when fruits ripened at the same eondiition, the lower contents of TSS, the slower changes in disease index, fruit firmness, TA and VC, and activies of SOD and POD in 60% maturity fruits were observed. It suggests that lower harvest maturity is beneficial to extend the storage life, however, the flavor of fruit with lower harvest maturity is poorer than that with higher harvest maturity.
出处
《保鲜与加工》
CAS
2010年第3期17-21,共5页
Storage and Process
基金
农业部行业科技专项(nyhyzx07-032-2)
关键词
芒果
采收成熟度
后熟处理
贮藏品质
采后生理
mango
harvest maturity
ripening
storage quality
postharvest physiology
