[1]张斌斌,陈星星,王娜,等.基于果实品质指标的不同桃品种近冰温贮藏特性比较[J].江苏农业学报,2021,(04):998-1009.[doi:doi:10.3969/j.issn.1000-4440.2021.04.024]
　ZHANG Bin-bin,CHEN Xing-xing,WANG Na,et al.Comparison of near-freezing temperature storage characteristics of different peach varieties based on fruit quality index[J].,2021,(04):998-1009.[doi:doi:10.3969/j.issn.1000-4440.2021.04.024]
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基于果实品质指标的不同桃品种近冰温贮藏特性比较()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年04期
页码:
998-1009
栏目:
加工贮藏·质量安全
出版日期:
2021-08-28

文章信息/Info

Title:
Comparison of near-freezing temperature storage characteristics of different peach varieties based on fruit quality index
作者:
张斌斌1; 陈星星2; 王娜2; 严娟1; 马瑞娟1; 俞明亮1; 姜卫兵2
（1.江苏省农业科学院果树研究所/江苏省高效园艺作物遗传改良重点实验室，江苏南京210014；2.南京农业大学园艺学院，江苏南京210095）
Author(s):
ZHANG Bin-bin1; CHEN Xing-xing2; WANG Na2; YAN Juan1; MA Rui-juan1; YU Ming-liang1; JIANG Wei-bing2
(1.Institute of Pomology, Jiangsu Academy of Agricultural Sciences/ Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China;2.College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China)
关键词:
桃; 成熟度; 近冰温; 贮藏; 品质
Keywords:
Prunus persica; maturity; near-freezing temperature; storage; quality
分类号:
S662.1
DOI:
doi:10.3969/j.issn.1000-4440.2021.04.024
文献标志码:
A
摘要:
为探讨适宜不同品种桃果实贮藏的冰点温度及采收成熟度，研究不同成熟度桃果实在近冰温贮藏、常温贮藏条件下的品质差异，以软溶质型桃品种上山大玉露、硬溶质型桃品种霞晖8号、硬质型桃品种华玉、不溶质型桃品种金童8号的果实为试验材料，采用高精度电子温度测试仪测定桃果实的冰点温度，并比较七、八、九成熟度的桃果实在近冰温贮藏和常温贮藏条件下硬度、可溶性固形物含量等品质指标的差异。结果表明，供试桃果实的冰点温度均在0.2 ℃以下，同一桃品种的果实成熟度越高，冰点温度越高；在同一成熟度下，不同桃品种果实的冰点温度存在明显差异，冰点温度最高的是上山大玉露。近冰温贮藏较常温贮藏可有效缓解桃果实水分流失，延缓桃果实硬度的下降速度，能更好地保持果皮色泽，推迟贮藏期间果实花色素苷含量、总可溶性糖含量、花色素苷与叶绿素含量的比值（Ant/Chl）、糖酸比达到峰值的时间，延缓果实衰老，从而延长贮藏时间。在近冰温贮藏条件下，3个成熟度的桃果实均能保持较高的硬度，果实失质量、可溶性固形物含量变化不明显；在贮藏末期，八成熟的桃果实表现出较高的Ant/Chl和糖酸比。可见，八成熟为桃果实近冰温贮藏的适宜成熟度。
Abstract:
In order to investigate the freezing point temperature and harvest maturity suitable for the storage of different cultivars, the quality differences of peach fruits with different maturity degrees under the storage conditions of near-freezing and ambient temperature were studied. Different peach varieties such as Shangshandayulu with soft-melting, Xiahui 8 with hard-melting, Huayu with stonyhard, Babygold 8 with non-melting were used as test materials. The freezing point temperature of peach fruit was measured using a high-precision electronic temperature recorder. The differences in firmness, soluble solid content (SSC) and other quality indices of peach fruits with three maturity degrees (70%, 80% and 90%) were compared under the shorage conditions of near-freezing and ambient temperature. The results showed that the freezing point temperature of tested peach fruits was below 0.2 ℃. The higher the fruit maturity of the same peach variety, the higher the freezing point temperature. Under the same maturity, the freezing point temperature of different peach varieties was significantly different. The freezing point temperature of Shangshandayulu was the highest. Compared with ambient temperature storage, near-freezing temperature storage could effectively alleviate the water loss of peach fruit, delay the decline rate of fruit firmness, better maintain the color of the peel, and delay the time when the anthocyanin content, total soluble sugar content, the ratio of anthocyanin content to chlorophyll content (Ant/Chl) and sugar-acid ratio of the fruit reached the peak during storage, delay the senescence and prolong the storage time. Under the storage condition of near-freezing temperature, the fruits with three maturity degrees could maintain high firmness, and the changes of fruit weight loss and soluble solid content were not obvoius. At the end of storage, peach fruits with 80% maturity showed high Ant/Chl and sugar-acid ratio. In conclusion, 80% maturity is the suitable harvest maturity for near-freezing temperature storage of peach fruit.

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备注/Memo

备注/Memo:
收稿日期：2020-09-04基金项目：国家重点研发计划项目（2018YFD0201400）；江苏现代农业（桃）产业技术体系建设专项资金项目[JATS(2019)401]；现代农业产业技术体系建设专项资金项目（CARS-30）；江苏省优势学科建设工程项目（2011PAPD）作者简介：张斌斌（1982-），男，山东利津人，博士，副研究员，主要从事桃栽培生理研究。(E-mail) binbin1714@163.com。陈星星为共同第一作者。通讯作者：马瑞娟，(E-mail)marj311@163.com；姜卫兵，(E-mail)weibingj@njau.edu.cn
更新日期/Last Update: 2021-09-06