作　　者： ; ; ; ;

机构地区： 仲恺农业技术学院

出　　处： 《食品科学》 2004年第5期186-189,共4页

摘　　要： 研究了采后荔枝内源乙烯的动态变化规律与其果实的呼吸生理的关系和果皮褐变与果皮水分输导的关系。结果表明,荔枝果实内源乙烯合成的旺盛阶段在采后初期,峰值达0.195μl/kg·h,与呼吸强度的变化趋势一致;乙烯相对稳定释放时产量在0.04～0.09μl/kg·h之间。试验后期果实小部分褐变斑块产生,乙烯释放量微有上升,可能与其生理趋向衰竭有关。观察到果皮局部水分缺失难以从邻近获得补充,表明荔枝果皮的水分输导性较差,失水不平衡对果皮组织影响极大,果皮褐斑产生的最初原因可能是生理性的,而非病源性的,荔枝果实的采后保鲜首先应着重解决生理问题、其次才是病理问题。 The relationships between the post-harvest ethylene level in Litchi fruits and its rate of respiration and between rindbrowning and its water transport system were investigated. It was found that the maximum amount of ethylene produced duringthe initial period after harvest was 0.195μl/L and then dropped and kept somewhat steady in the range of 0.04～0.09μl/L. Thechange in ethylene level was found to be in good agreement with the rate of respiration. During the later period of the test, partialrind browning occurred, with a slight rise in ethylene level, suggesting it might have something to do with its physiologicaldeterioration. Treatment with ethrel at normal temperature (25～26℃) induced a respiratory climax, while treatment with ethrelat low temperature(13℃) showed an erratic change in respiration. This reaction pattern of Litchi fruits to ethylene was in goodaccordance with that of a typical non-climacteric fruits. Also observed is the special feature that the localized water loss in itsrind was hardly compensated through its water transport system, and thus caused rind browning. Therefore, the primary reasonfor rind browning might be physiological, not pathological. Thus for the storage of septic fruits such as litchi, the physiologicalproblems should be taken into account first and foremost, and then the pathological ones.

关 键 词： 荔枝 采后生理 保鲜 内源乙烯 褐变 动态变化

领　　域： [农业科学] [农业科学]