低温贮藏对“翠香”猕猴桃冷害和品质的影响

研究以"翠香"猕猴桃为试材,比较两种温度(0±0.5℃和2±0.5℃)下,贮藏果实的冷害发生情况及品质差异,同时关注果实贮藏期间果实苦味的产生,以期找出果实苦味产生的原因。结果表明,0±0.5℃贮藏时,果实硬度保持较好,果实呼吸强度下降,有冷害和褐变发生,并伴有果实发苦现象;而2±0.5℃贮藏的果实未见冷害和褐变发生,色度得以保持,多酚氧化酶(PPO)和过氧化物酶(POD)活性下降,极显著延缓了细胞膜透性的升高,此外,果实可溶性固形物和维生素C的含量也显著提高,果实没有出现苦味。试验中发现"翠香"猕猴桃苦味现象和冷害伴随产生,并随着冷害发展加重,推测"翠香"果实的苦味可能是由冷害造成的。

Effect of Low Temperature Storage on Chilling Injury and Quality of Postharvest“Cuixiang”Kiwifruit

Kiwifruit(Actinidia deliciosa cv.Cuixiang)was stored at 0±0.5℃and 2±0.5℃to investigate the effect of two different low temperatures on the chilling injury and quality of fruits,and to find the reason of kiwifruit bitterness.The results indicated that fruits stored at 0±0.5℃showed the suppressed firmness decrease and increased respiratory rate;but it was also accompanied with high chilling injury and browning incidence,as well as severe bitterness.There was no chilling injury and browning occurred on fruits stored at 2±0.5℃,which remained higher color L*value,lower activities of polyphenol oxidase(PPO)and peroxidase(POD),and significantly reduced electrolyte leakage;In contrast,the content of total soluble solid and vitamin C showed increase,and interestingly,there was no bitterness appeared in fruits which remained good quality at 2±0.5℃.Consequently,we speculate that fruits bitterness was possibly resulted from chilling injury.