农业工程学报2011，Vol.27Issue(8)：371-376,6.DOI:10.3969/j.issn.1002-6819.2011.08.065
诱导冷藏橄榄果实抗冷性的适宜热空气处理条件优化
Optimum conditions of hot air treatment for inducing chilling tolerance of Chinese olive fruits during cold storage
摘要
Abstract
In order to develop technology for inducing chilling tolerance and alleviating chilling injury of Chinese olive (.Canarium album (Lour.) Raeusch) fruits during cold storage, freshly harvested 'Tanxiang' Chinese olive (Canarium album (Lour.) Raeusch cv. Tanxiang) fruits were pre-treated with hot air at 30℃ for 45 minutes, 38℃ for 30 minutes, 40℃ for 30 minutes, 42℃ for 45 minutes, 50℃ for 15 minutes and 60°C for 15 minutes, respectively, which were based on the preliminary studies of hot air conditions for alleviating chilling injury of cold-stored Chinese olive fruits, then the treated fruits stored at (2±1)℃ and 90% relative humidity for 100 days. During fruit storage, chilling injury index of fruit, browning index of pericarp, browning degree of pulp, content of pericarp chlorophyll, respiration rate and cell membrane relative leakage rate of fruit were determined. The results showed that pre-treated with hot air at 38℃ for 30 minutes could significantly decrease chilling injury of cold-stored Chinese olive fruits. There was a certain effect of alleviating chilling injury of cold-stored Chinese olive fruits when the fruit pre-treated with hot air at 30℃ for 45 minutes, while pre-treated with hot air at 30 ℃ for 45 minutes could accelerate the degradation of pericarp chlorophyll and promote the disruption of the integrity of cellular membrane structure of Chinese olive fruits during cold storage. Whereas, pre-treated with the other four kinds of hot air conditions could promote the occurrence of chilling injury of cold-stored Chinese olive fruits. From the results, it could conclude that pre-treated with hot air at 38°C for 30 minutes could be used as the optimum conditions of hot air treatment for inducing chilling tolerance and alleviating chilling injury of Chinese olive fruits during storage at (2±1)℃ and 90% relative humidity.关键词
贮藏/品质控制/农产品/橄榄果实/抗冷性/热空气处理Key words
storage/quality control/agricultural products/Chinese olive fruits/chilling tolerance/hot air treatment分类
轻工纺织引用本文复制引用
孔祥佳,林河通,郑俊峰,林艺芬,陈艺晖..诱导冷藏橄榄果实抗冷性的适宜热空气处理条件优化[J].农业工程学报,2011,27(8):371-376,6.基金项目
国家科技支撑计划专项(2007BAD07B06) （2007BAD07B06）
福建省自然科学基金项目(C94015) （C94015）
福建省教育厅科技项目(JA02208):福建省高等学校新世纪优秀人才支持计划(闽教科[2007] 20号). （JA02208）
