【摘要】 为了比较不同采果方法对猕猴桃贮藏性的影响，选用东红猕猴桃品种，在室温贮藏条件下，探讨了留果柄采摘和去果柄采摘2种采果方法对贮藏期猕猴桃果实品质劣变和抗氧化能力的影响。结果表明：留果柄采摘处理的果实软化和腐烂程度均比去果柄采摘处理轻，贮藏15 d时，留果柄采摘和去果柄采摘处理的软化率分别为75%和100%，到贮藏18 d时，留果柄采摘和去果柄采摘处理的腐烂率分别为34.6%和65.0%；随着贮藏时间的延长，猕猴桃果实组织的SOD、CAT、POD活性和总抗氧化能力均表现为先升后降，MDA含量则表现为持续上升，说明猕猴桃果实组织的细胞膜透性逐渐增大，细胞膜结构的完整性也逐渐被破坏，在猕猴桃果实的表现上是其硬度下降、软化率和腐烂率升高；留果柄采摘处理由于保护了果蒂处的组织，降低了膜脂的过氧化作用，可维持果实较高的活性氧清除酶(SOD、POD和CAT)的活性，能够有效减少因活性氧在体内的积累而对膜造成的损伤，从而能明显改善猕猴桃果实的贮藏性。更多还原

【Abstract】 Taking "Dong Hong" kiwifruit as the tested material,the effects of two kinds of picking methods (stalk removal and stalk retention) on quality deterioration and antioxidant capacity of kiwifruit during storage at room temperature were studied.Results showed that the softening degree and decay rate of kiwifruit picked with stalk retention were less than that picked with stalk removal.After 15 days of storage,softening rate was 75% in the stalk retention group and 100% in the stalk removal group.After 18 days of storage,decay rate was 34.6% for the stalk retention and 65.0% for the stalk removal.With the extension of storage time,the activities of SOD,CAT and POD,and total antioxidant capacity of kiwifruit fruit increased first and then decresed,while MDA level kept a continuous increasing,which demonstrated that the cell membrane permeability of kiwifruit tissue gradually increased,and the integrity of cell membrane structure was gradually destroyed,thus the fruit hardness decreased,and the softening rate and decay rate increased.Because the picking method with stalk retention protected the tissue at the fruit pedicle,delayed the process of membrane lipid peroxidation,made kiwifruit maintain higher activities of SOD,POD and CAT,effectively reduced the damage to the membrane caused by the accumulation of active oxygen in fruit,thus significantly improved the storage properties of kiwifruit.更多还原