不同贮温下冬枣果实软化衰老特征研究.pdfVIP

果树121 不同贮温下冬枣果实软化衰老特征研究 田寿乐L2周俊义2 薛晓敏1，2 (1山东省果树研究所，泰安271000；2河北农业大学，保定071000) 摘要：以不同成熟期冬枣为试材，研究了不同贮藏温度下果实软化衰老过程中硬度、失 水率、呼吸速率、POD、CAT等生理生化指标的变化，结果表明：在贮藏期内，果实硬度前 期下降平缓，后期加剧。常温下失水较低温下严重，半红果较白熟果失水严重；冬枣属于非呼 吸跃变型果实，在成熟过程中没有出现呼吸高峰，低温可抑制果实的呼吸速率；POD、CAT 属于诱导性酶，其变化规律体现了果实软化衰老的程度。 关键词：冬枣；硬度；呼吸速率}POD；CAT and indexesrelatedtothe senlscellce Abstract：The and about physiologicalbiological softening as diffelentmaturationof fruits，suchfimmess，water rate．PODand Dongzao loSS，respiration CATweretested．111efruitfimmessdescendedintheformer descended evenly storagestage．and offruitsmoleunderroorn than inthelatter．Waterless was temperatureundercool steeply tempera- thanthatof ture．Wateldossofhalf-redfruitswasmore tOIlK)IT white-ripefruits．Dongzaobelonged dimatic thecourseof wasnot ofthe peak fruit．During ripeness，respirationdiscovered．Respiration frtilt be undercool CAT t0 ell- eould and induced repressedobviously temperature．PODbelonged their indicatedthe of andsenescence． zymes，and softening chapges degree rate；POD；CAT Keywords：Dongzao；firmness；respiration 冬枣(Ziziphusj巧uba