以国内主栽菠萝品种巴厘的夏季果为试材,研究了不同贮藏温度对菠萝黑心病及相关生理指标的影响。结果表明,相比于(25±1)℃,(6±1)℃和(10±1)℃贮藏均可降低采后菠萝失重率和超氧阴离子产生速率,保持菠萝成熟度,减轻菠萝黑心病;(6±1)℃贮藏菠萝失重率显著低于(10±1)℃,在贮藏中后期,(6±1)℃贮藏菠萝丙二醛含量均低于(10±1)℃,菠萝成熟度基本不变,贮藏至第18天无菠萝黑心病,贮藏第24天菠萝黑心病级数仅为1.7,(10±1)℃贮藏第12天出现菠萝黑心病。因此,(6±1)℃是菠萝夏季果较适宜的贮藏温度,在该温度下贮藏时间不应超过18天。 The effect of different storage temperature on pine black heart disease and its related physiological indexes was studied by taking the summer pineapple variety of main varieties of pineapple in China as test materials. The results showed that (6 ± 1) ℃ and (10 ± 1) ℃ storage could reduce the post-harvest pineapple weight loss rate and superoxide anion production rate compared with (25 ± 1) ℃, maintain pineapple maturity, (6 ± 1) ℃, the weight loss rate of pineapple was significantly lower than (10 ± 1) ℃. The content of MDA in the stored (6 ± 1) ℃ pineapple was lower than (10 ± 1) The maturity was basically unchanged. No pineapple black heart disease was found on the 18th day after storage, and the black heart disease grade of pineapple on the 24th day of storage was only 1.7. Black pineapple disease appeared on the 12th day after (10 ± 1) ℃ storage. Therefore, (6 ± 1) ℃ is the most suitable storage temperature for pineapple summer fruits, and the storage time should not exceed 18 days at this temperature.