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目的:研究短期N2处理对冷藏猕猴桃果实衰老及其货架期间软化的影响。方法:采用纯氮处理猕猴桃果实6h,然后用聚乙烯薄膜袋(0.025mm)包装,每袋1kg,置于0～1℃下贮藏。每隔7d取样,28d后将果实置于常温(20℃)下观察。结果:短期N2处理抑制了猕猴桃果实冷藏期间总酸含量的下降,降低了可溶性固形物含量的增加幅度,并保持较高的VC含量;显著抑制了果实硬度的下降,尤其是前7d硬度的快速下降;降低了冷藏果实(贮藏28d)呼吸速率和乙烯释放速率的增加,提高了果实的抗氧化能力,较好地保持了细胞膜的完整性。此外,短期N2处理降低了猕猴桃果实冷藏28d后常温货架期间前3d乙烯释放速率的增加,抑制了果肉硬度的下降,延缓了果实的后熟软化。结论:短期N2处理明显抑制了冷藏猕猴桃果实的衰老,改善了贮藏品质,延缓了常温货架期间果实的软化,保持了果实较好的商品性。
Objective: To study the effects of short-term N2 treatment on the fruit senescence and softening during shelf life of chilled kiwifruit. Methods: Kiwifruit was treated with pure nitrogen for 6h, then packed in polyethylene film bag (0.025mm) and packed in 1kg bag at 0 ~ 1 ℃. Sampling every 7d, 28d after the fruit was placed at room temperature (20 ℃) observed. Results: Short-term N2 treatment inhibited the decrease of total acid content, reduced the increase of soluble solid content and maintained the high VC content, and significantly inhibited the decrease of fruit firmness, especially the hardness of the first 7 days Decreased; decreased the respiration rate and ethylene release rate of frozen fruits (stored for 28 days), increased the antioxidant capacity of fruits and better maintained the integrity of the cell membrane. In addition, the short-term N2 treatment decreased the ethylene release rate of kiwifruit fruit stored at room temperature for three days and decreased the firmness of fruit pulp, postponing the ripening and softening of fruit. Conclusion: Short-term N2 treatment significantly inhibits the senescence of fruits stored in chilled kiwifruit, improves the storage quality, delays the softening of fruits at shelf-life and maintains the good commercial properties of fruits.