【摘要】 为了控制黑心病的发生、保持鲜食菠萝的品质,考察了低温贮藏对主栽品种"巴厘"菠萝黑心病和主要品质指标的影响及其相关机理。将菠萝分别贮藏于(8±1)℃和(12±1)℃,以室温(26～30℃)为对照。与常温贮藏相比,在23d贮藏期内,2种低温贮藏均显著降低了菠萝黑心病的发病程度,减少了菠萝果实的质量损失,提高了菠萝果实的维生素C(Vc)和可滴定酸(TA)含量,延缓菠萝果实的可溶性固形物(TSS)含量的下降。以(8±1)℃贮藏效果较好。低温贮藏还降低了贮藏期间超氧阴离子(O2-.)产生速率,抑制菠萝果实中脂氧合酶(LOX)活性的升高和丙二醛(MDA)的积累。这些结果表明,低温贮藏抑制菠萝黑心病、保持果实品质与降低膜脂过氧化程度及延缓衰老有关。更多还原

【Abstract】 For controlling blackheart incidence and maintain quality of fresh pineapple,the effects of low temperature storage on blackheart incidence and major quality indices as well as the related mechanism were investigated with the main producing cultivar"Comte de Paris".Pineapple fruits were stored at(8±1)℃and(12±1)℃,respectively,with fruits stored at ambient temperature(26-30℃)as control.During 23 days in storage,compared with the control,both the two low temperature treatments reduced the blackheart severity,lowered the fruit mass loss,elevated contents of Vitamin C and titratable acids,and delayed the decrease of total soluble solids(TSS)content,with the storage at(8±1)℃resulting in better effects.Moreover,the low temperature storage reduced the production rate of superoxide anion radical(O2 ·-), inhibited the elevation of activities of lipoxygenase(LOX)and the accumulation of malondialdehyde(MDA).These results indicated that the effects of low temperature in reducing pineapple blackheart severity and maintaining quality involve the reduced membrane-lipid peroxidation and slowed senescing process.更多还原