低温贮藏对'长营'橄榄果实采后生理和品质的影响

摘要

The changes of respiration rate, cell membrane permeability and quality of harvested ‘ Changying' Chinese olive( Canarium album (Lour.) Raeusch cv. Changying)fruit stored at (15 ± 1 )。C and (8 ±1 )℃ were investigated in this paper. The results showed as follows: When Chinese olive fruit stored at (15 ±1 ) C, fruit respiration rate was higher and the peak in respiration appeared earlier, fruit cell membrane permeability, fruit weight loss rate and pericarp browning index increased, fruit health rate was lower. While,low temperature storage at ( 8 ± 1 ) ℃ could decrease respiration rate and delay the peak in respiration of Chinese olive fruit, inhibit increases of cell membrane permeability of fruit and browning index of pericarp, reduce fruit weight loss rate, increase health rate of fruit, delay fruit senescence and maintain fruit with higher quality.%研究了"长营"橄榄果实在(15±1)℃和(8±1)℃下贮藏的果实呼吸强度、细胞膜透性和品质的变化.结果表明:在(15±1)℃下贮藏的橄榄果实呼吸强度高,呼吸高峰较旱出现,果实细胞膜透性、失重率和果皮褐变指数增加,果实好果率低.而(8±1)℃低温贮藏可降低橄榄果实呼吸强度,延缓呼吸高峰出现,抑制果实细胞膜透性和果皮褐变指数增加,减少果实失重率,提高果实好果率,延缓果实衰老并保持果实较高的品质.