CAJ | 학술논문

为了确定无花果采后适宜的贮藏温度，该试验以“波姬红”无花果为试验材料，研究了?1、0、2℃3个贮藏温度对无花果采后生理指标和保鲜效果的影响。结果表明：在贮藏期间，?1℃贮藏的果实硬度、可滴定酸、可溶性固形物、维生素C的含量均显著高于（p<0.05）0℃和2℃贮藏的果实，腐烂率显著低于（p＜0.05）0℃和2℃贮藏的果实，保持了较好的贮藏品质；?1℃处理显著（p<0.05）降低了无花果的呼吸速率，抑制了细胞膜透性升高及丙二醛含量的增大，同时又维持了过氧化氢酶、过氧化物酶等果蔬体内防御系统的保护酶活性，延缓了果实衰老。“波姬红”无花果的适宜的贮藏温度为?1℃，贮藏30 d基本保持了无花果的食用品质，腐烂率为31%。与常温贮藏3～5 d相比延长贮藏期25～27 d。研究结果为无花果采后贮运保鲜技术的应用提供了理论依据。
위료학정무화과채후괄의적저장온도，해시험이“파희홍”무화과위시험재료，연구료?1、0、2℃3개저장온도대무화과채후생리지표화보선효과적영향。결과표명：재저장기간，?1℃저장적과실경도、가적정산、가용성고형물、유생소C적함량균현저고우（p<0.05）0℃화2℃저장적과실，부란솔현저저우（p＜0.05）0℃화2℃저장적과실，보지료교호적저장품질；?1℃처리현저（p<0.05）강저료무화과적호흡속솔，억제료세포막투성승고급병이철함량적증대，동시우유지료과양화경매、과양화물매등과소체내방어계통적보호매활성，연완료과실쇠로。“파희홍”무화과적괄의적저장온도위?1℃，저장30 d기본보지료무화과적식용품질，부란솔위31%。여상온저장3～5 d상비연장저장기25～27 d。연구결과위무화과채후저운보선기술적응용제공료이론의거。
FicuscaricaL., which matures from June to August with thin peel and seedless, sweet crisp flesh, has preferable nutrition and edible value. The edible part of fig is up to 97%, so it is favored by consumers especially the elderly and children. Fig fruit not only has a high nutrition, but also has obvious health care effect. Figs contain much carrot element, vitamin A and C, and the content of carotene is up to 70 mg/100 g. Its vitamin C content is 20 mg/100 g which is 8 times that of peach, 20 times that of grape and 27 times that of pear, and is the highest in all kinds of fruits. Figs contain a lot of pectin which can adsorb a variety of chemical substances, clean the intestinal tract, promote the proliferation of beneficial fungi and inhibit the rise of blood sugar, so if you eat a lot of fig you can maintain normal cholesterol content. It can cure cancer and slow aging. Fig is hailed as the “cancer warrior” and “the 21st century human health patron saint”. With people treasuring the nutrition value in fresh fig fruit, its consumption has increased gradually, and the market foreground is vast. But fig fruit is coupled with thin skin and juicy, which is inclined to lose water and rot with vitamin C loss, and the nutrition quality is cut down, so it cannot be sold in the distant place. Fig fruit can be stored for 2-3 d at room temperature. At present, the fresh-keeping problem for fig fruit has not been resolved, which affects the development of fig fruit industry greatly, so it is important to study its storage and preservation technology, which will provide the theoretical and practical technic for the business storage of fig fruit. In this paper, changes in quality, physiology properties under storage and mature senescence mechanism of the fig were studied. Dealing with different temperature not only solves the problem of its storage and transport, but also saves the nutrition so that fig can be enjoyed all year round. In order to determine the suitable storage temperature of the postharvest fig, the effects of temperatures (-1, 0 and 2℃) on physiology and storage quality of postharvest fig fruits were investigated. The results showed that the fruit firmness, titratable acid, soluble solid and vitamin C content at -1℃ were obviously higher (P<0.05) than 0 and 2℃. Moreover, -1℃ treatment significantly (P<0.01) decreased rotting rate, inhibited respiration rate, reduced the permeability of cell membrane and malondialdehyde (MDA) content, meanwhile, maintained the activities of peroxidase (POD) and catalase (CAT), compared with 0 and 2℃. It was suggested that treatment with -1℃ could extend the storage life of fig fruits by 25-27 d compared with storage at room temperature. This paper can provide theoretical basis for fig preservation technology.