文档介绍：贮藏温度和成熟度对番木瓜冷害影响研究
王则金 1,3 胡亮 2 童金华 3 陈纯 1,3
(,,
,福州,350002)
摘要: 以 7 成熟番木瓜为试材,以(6±)℃、(9±)℃、(12±)℃、(15±)℃、(18±)
℃、(21±)℃、(24±)℃为贮藏温度,考察贮藏温度与番木瓜品质和冷害间的关系。结果表
明:当贮藏温度低于 12℃时,冷害指数迅速上升;而当贮藏温度高于 15℃时,到贮藏后期,
番木瓜的外观品质指数呈下降趋势。因此,可以认为 12℃为番木瓜果实冷害发生的临界温度,
13℃~14℃为番木瓜果实贮藏适宜温度。以冷害临界温度 12℃为贮藏条件,选用 6 成熟、7
成熟、8 成熟和 9 成熟的番木瓜,考察成熟度与番木瓜品质和冷害间的关系。结果表明:成熟
度和番木瓜冷害有着密切关系,成熟度越高,越不易冷害,而低成熟度的番木瓜体内保护酶
活性较低,抗冷性较差,在冷藏过程中容易发生冷害。
关键词:番木瓜;贮藏温度;成熟度;冷害;番木瓜品质
Study on Effect of Storage Temperature and Ripening Degree
on Chilling Injury of Papaya
Zejin Wang1,3, Liang Hu2, Jinhua Tong3, Chun Chen1,3
(1. College of Food Science, Fujian Agricultural and Forestry University, Huaqiao
Zhixiao, Station for Technology Development on Agricultural products,
Fuzhou,Fujian,350002 )
Abstracts: The effects of storage temperature on quality and chilling injury of papaya were studied
by storing papayas of 70% ripening degree at(6±)℃、(9±)℃、(12±)℃、(15±)℃、
(18±)℃、(21±)℃ and (24±)℃ seperately. Results indicated that chilling index rapidly
increased when storing temperature was below 12℃, while appearance quality index showed a
declined trend during anaphase storage when storing temperature was above 15℃. Therefore, it can
be concluded that the critical temperature of papaya chilling injury is 12℃ and
the sutable storing temperature for papaya is around 13℃~14℃. Furthermore, by storing at 12℃—
the critical temperature of chilling injury, the effects of ripening degree on quality and chilling injury
of papaya were studied by choosing papaya of different ripening degree as 60%,70%,80% and 90%.
Results showed that, chilling injury of papaya is closely related to its ripening degree. The higher the
ripening degree is, the less the chilling injury of papaya occurs. The chilling injury phenomenon
easily occurs in the papaya of relatively lower ripenin