CAJ | 학술논문

[目的]荔枝采后果皮褐变严重降低了果实的商品价值,限制了荔枝贸易的发展.本文通过研究采后荔枝果皮褐变过程中的生理变化,寻找影响果皮褐变的主要因素,为阐释果皮褐变机理提供基础. [方法]妃子笑果实贮存于温度25℃.相对湿度70%±5%条件下,每8 h测定一次果实形态及生理变化. [结果]妃子笑荔枝采后72 h内完全褐变,其中,在采后48-64 h褐变指数急剧上升,好果率急剧下降.随褐变程度的增加,果实与果皮失水量增加,但果肉含水量变化不大.果皮丙二醛含量、pH值和相对电导率都随褐变加重而增加,而花色素苷、类黄酮、总酚、叶绿素a和总叶绿素含量则下降.果皮POD活性在采后32 h上升,然后下降,而PPO活性一直下降.过氧化氢酶和超氧化物歧化酶活性都呈现先升后降然后再升高的趋势.相关分析,逐步回归分析和通径分析表明,果皮失水是引起果皮褐变的主要原因.主成分聚类分析表明果皮褐变町分为两个阶段. [结论]果皮水分状况是影响果皮褐变的主要因素.果皮褐变过程呈现阶段性变化,主要由果皮失水决定.
[목적]려지채후과피갈변엄중강저료과실적상품개치,한제료려지무역적발전.본문통과연구채후려지과피갈변과정중적생리변화,심조 영향과피갈변적주요인소,위천석과피갈변궤리제공기출. [방법]비자소과실저존우온도25℃.상대습도70%±5%조건하,매8 h측정일차과실형태급생리변화. [결과]비자소려지채후72 h내완전갈변,기중,재채후48-64 h갈변지수급극상승,호과솔급극하강.수갈변정도적증가,과실여과피실수 량증가,단과육함수량변화불대.과피병이철함량、pH치화상대전도솔도수갈변가중이증가,이화색소감、류황동、총분、협록소a화총협록 소함량칙하강.과피POD활성재채후32 h상승,연후하강,이PPO활성일직하강.과양화경매화초양화물기화매활성도정현선승후강연 후재승고적추세.상관분석,축보회귀분석화통경분석표명,과피실수시인기과피갈변적주요원인.주성분취류분석표명과피갈변정분위 량개계단. [결론]과피수분상황시영향과피갈변적주요인소.과피갈변과정정현계단성변화,주요유과피실수결정.
[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets.Physiological changes during the process of pericarp browning were determined in order to identify the underlying mechanisms,[Method]Matured Feizixiao fruits were stored at 25 ℃ and 70%±5% relative humidity.The physiological changes happened in pericarp during storage were tested at an 8-hour interval. [Result] The fruit of Feizixiao (Litchi chinensis Sonn.cv Feizixiao) turned completely brown within 72 h after being harvested under the experimental conditions.Sharp increase of the browning index occurred from 48 to 64 hours after harvest (HAH).With the browning of pericarp,water content of the whole fruit and pericarp decreased continuingly.In contrast,there were no significant changes in the water content of pulp during the same period.MDA content,pH value and relative leakage rate of pericarp were increased during storage.Most of pigment contents including anthocyanin,flavonoid,phenols,chlorophyll a and total chlorophyll decreased.POD activity was initially increased in 32 HAH and then decreased afterwards.PPO activity was decreased continuously,while the activities of catalase and superoxide dismutase exhibited the pattern of "increasing-decreasing-increasing" as the storage time progressed.Correlation,stepwise regression and path analyses showed that water loss of pericarp was the major factor of pericarp browning.Principal and cluster analyses showed that there were two stages of pericarp browning during the course of litchi storage. [Conclusion] Water status of pericarp was the most important factor affecting pericarp browning.The pericarp browning happened by stages,which was mainly determined by the water loss of pericarp.