【作者】 赵雅琦；

【导师】 封碧红； 王清；

【作者基本信息】 广西大学 ， 农业硕士（农艺与种业）（专业学位）， 2022， 硕士

【摘要】 本研究探讨‘长丽’品种人参果采后贮藏特性,确定其最适的贮藏温度和PE膜包装厚度,并进一步探讨了低温下UV-C和LED处理技术对人参果贮藏期间品质的调控机制,以期为人参果采后品质调控技术研发提供理论支持。试验结果分述如下:1.采后人参果贮藏冷害临界温度为5℃,最适温度为10℃。通过测定不同温度下(0、5、10、15和20℃)果实贮藏期冷害指数、感官品质、呼吸强度、乙烯释放量和风味品质的变化,确定人参果易发生冷害的温度为5℃以下,最适贮藏温度为10℃,且10℃下贮藏人参果可以抑制其呼吸强度和乙烯释放量,维持其风味品质,延长其贮藏期12-15 d。2.0.03 mm PE膜包装是最适合人参果贮藏的PE包装。通过比较不同厚度PE膜包装(0.02、0.03、0.04、0.06 mm)人参果贮藏期果实腐烂率、硬度、呼吸强度、乙烯释放量、营养品质和抗氧化酶活性等指标的差异,确定0.03 mm PE是最适合人参果贮藏的PE膜包装,且能有效降低果实呼吸强度和乙烯释放量,维持果实硬度和营养品质,增强其抗氧化酶活性,提高其抗氧化能力,维持其营养品质,延长其贮藏期7 d左右。3.1 k J/m~2 UV-C处理可有效维持冷胁迫下人参果的贮藏品质。通过测定5℃冷胁迫下不同剂量UV-C处理组(0.25、0.5和1 k J/m~2)人参果贮藏期间冷害指数、感官品质、呼吸强度、乙烯释放量和风味品质的变化,确定不同剂量的UV-C处理均可有效减轻人参果的冷害症状,抑制其呼吸强度和乙烯释放量的升高,保持其风味品质。其中1 k J/m~2剂量UV-C处理抑制人参果冷害发生的效果最好,可使冷害发生推迟6 d。4.1.5 k J/m~2 UV-C处理可有效维持人参果贮藏品质。通过比较10℃下不同剂量UV-C处理组(1、1.5、2、3 k J/m~2)人参果果实贮藏期间感官品质、抗氧化活性和风味品质等指标的变化,确定1.5 k J/m~2的UV-C处理能有效延缓果实衰老,维持其硬度,降低呼吸强度和乙烯生成,抑制营养品质和风味品质的下降,并通过增加抗氧化物质含量和抗氧化酶活性,降低MDA水平,减轻活性氧对细胞的损伤。总之,UV-C处理可以作为一种有效的品质调控技术来维持人参果在贮藏期间的品质。5.红色、白色和蓝色LED处理可以促进人参果采后成熟。通过不同的单色光LED照射处理(100μmol/(m~2/s)强度的红色、白色和蓝色单色光)的人参果感官品质、营养品质和风味品质等指标,确定红色、白色和蓝色LED照射均可以促进人参果果皮和果肉颜色变黄、果实软化、提高呼吸强度和乙烯释放量,促进TSS、葡萄糖、果糖、蔗糖、花青素、类黄酮和类胡萝卜素的积累,且总体上红色和白色LED处理促进人参果采后成熟效果最迅速,蓝色LED处理促进果实花青素积累效果最好。更多还原

【Abstract】 In this study,the postharvest storage characteristics of‘Changli’Pepino fruit were discussed,and the optimum storage temperature and PE film packaging thickness were determined.Provide theoretical support for the research and development of postharvest quality control technology for pepino fruit.The test results are described as follows:1.The critical temperature of postharvest pepino fruit storage chilling injury is 5℃,and the optimum temperature is 10℃.By measuring the changes in chilling injury index,sensory quality,respiration intensity,ethylene release,and flavor quality during fruit storage at different temperatures(0,5,10,15,and20℃),it was determined that the temperature at which Pepino fruit was prone to chilling injury was below 5℃.The optimum storage temperature was 10℃,and storage of pepino fruit at 10℃could inhibit its respiration intensity and ethylene release,maintain its flavor quality,and prolong its storage period for12-15 d.2.0.03 mm PE film packaging is the most suitable PE packaging for pepino fruit storage.By comparing the differences in the fruit rot rate,hardness,respiration intensity,ethylene release,nutritional quality,and antioxidant enzyme activity of pepino fruit during the storage period of pepino fruit packed with different thicknesses of PE film(0.02,0.03,0.04,0.06 mm),it was determined that 0.03 mm PE was PE film packaging is the most suitable for pepino fruit storage,and can effectively reduce fruit respiration intensity and ethylene release,maintain fruit firmness and nutritional quality,enhance its antioxidant enzyme activity,improve its antioxidant capacity,maintain its nutritional quality,and prolong its storage period.7 d or so.3.1 k J/m~2 UV-C treatment could effectively maintain the storage quality of pepino fruit under cold stress.The UV-C treatment groups(0.25,0.5,and 1k J/m~2)under cold stress at 5℃were determined by measuring the changes in chilling injury index,sensory quality,respiration intensity,ethylene release,and flavor quality of pepino fruit during storage.UV-C treatment can effectively alleviate the symptoms of chilling injury of pepino fruit,inhibit the increase of its respiration intensity and ethylene release,and maintain its flavor quality.Among them,UV-C treatment at a dose of 1 k J/m~2 has the best effect on inhibiting the occurrence of chilling injury of pepino fruit,which can make pepino fruit the best.The occurrence of chilling injury was delayed by 6 d.4.1.5 k J/m~2 UV-C treatment can effectively maintain the storage quality of pepino fruit.By comparing the changes in sensory quality,antioxidant activity,and flavor quality of pepino fruit with different doses of UV-C treatment groups(1,1.5,2,3 k J/m~2)during storage at 10℃,the UV-C of 1.5 k J/m~2 was determined.C treatment can effectively delay fruit senescence,maintain its firmness,reduce respiration intensity and ethylene production,inhibit the decline of nutritional quality and flavor quality,and reduce the level of MDA by increasing the level of antioxidant substances and the activity of antioxidant enzymes,reducing the effect of reactive oxygen species on cells damage.In conclusion,UV-C treatment can be used as an effective quality control technique to maintain the quality of pepino fruit during storage.5.Red,white,and blue LEDs treatment can promote post-harvest ripening of pepino fruit.The sensory quality,nutritional quality,and flavor quality of pepino fruit through different monochromatic light LED irradiation treatments(100μmol/(m~2/s)intensity of red,white,and blue monochromatic light)to determine red,white,and blue LED irradiation can promote the yellowing of the peel and pulp of pepino,soften the fruit,increase the respiration intensity and ethylene release,and promote the accumulation of TSS,glucose,fructose,sucrose,anthocyanins,flavonoids and carotenoids,and the red and white color LED treatment had the fastest effect on postharvest pepino fruit ripening,and blue LED treatment had the best effect on promoting fruit anthocyanin accumulation.更多还原