该文研究气调贮藏对冬枣采后生理及贮藏品质的影响,延长冬枣贮藏期。以陕西阎良冬枣为试验材料,采用气流法测定呼吸强度,研究冬枣的呼吸类型。在贮藏温度(0±0.5) ℃、相对湿度90%～93%的条件下,分别采用0%CO2+10%O2+90%N2、1%CO2+10%O2+89%N2、2%CO2+7%O2+91%N2、0%CO2+21%O2+79%N2四种气体配比贮藏冬枣,每10 d用配制的气体换气1次。贮藏期间分别测定冬枣抗坏血酸、可滴定酸、还原糖含量和过氧化物酶、多酚氧化酶和苯丙氨酸解氨酶的活性,贮藏到120 d计算商品果率、失重率和硬果率,并进行感官鉴评,研究不同气体配比对冬枣采后生理及贮藏品质的影响。研究结果表明冬枣为呼吸跃变型果实,贮期抗坏血酸、可滴定酸含量均表现为不同程度的下降趋势,还原糖含量、过氧化物酶、多酚氧化酶和苯丙氨酸解氨酶活性表现为不同程度的上升趋势。0%CO2+10%O2+90%N2气体配比效果最好,在该处理下可有效延缓抗坏血酸、可滴定酸含量的下降,保持还原糖含量的上升,能有效抑制过氧化物酶和多酚氧化酶的活性,保持苯丙氨酸解氨酶较高活性,贮后感官鉴评得分最高。冬枣带果柄采收,经预冷后在温度(0±0.5) ℃、相对湿度90%～93%、气体配比0%CO2+10%O2+90%N2的条件下贮藏120 d,贮后商品果率96.7%,感官品质优良。
During the storage of winter jujube, the phenomena of softening, liquation and rot were often happened. The winter jujube from yanliang, Shaanxi province was used as the raw material to test the respiratory intensity by airflow method in order to study the respiratory type of winter jujube. At the storage temperature of (0±0.5) ℃ and relative humidity of 90%－93%, four kinds of gases were used for the treatment of the winter jujube which at the ratio of 0% CO2+10% O2+90% N2, 1% CO2+10 %O2+89% N2, 2% CO2+7% O2+91% N2, 0% CO2+21% O2+79% N2, respectively, and the prepared gas was exchanged every 10 days. Moreover, ascorbic acid, titratable acid, reducing sugar content and peroxidase, polyphenol oxidase and phenylalanine ammonia enzyme activity were determined. Furthermore, after 120 days of storage, the commercial fruit rate, weight loss rate and hard fruit rate were calculated, and sensory evaluation was performed to study the effects of different gas ratios on postharvest physiology and storage quality of winter jujube. The results showed that the winter jujube was a respiratory jump type fruit. The contents of ascorbic acid and titratable acid in storage period showed downward trends, while the content of reducing sugars, peroxidase, polyphenol oxidase and phenylalanine ammonia lyase activities showed different degrees of upward trends. And the ratio of 0%CO2+10%O2+90%N2 gas combination had the best effect. Under this treatment, it could effectively delay the decrease of ascorbic acid and titratable acid content, and keep the increase of reducing sugar content. And this treatment also could effectively inhibit the activity of peroxidase and polyphenol oxidase, maintain the high activity of phenylalanine ammonia-lyase and achieve the highest sensory evaluation score after storage. The winter jujube was harvested with stalks and could be stored for 120 days at (0±0.5) ℃ with relative humidity 90%－93% and gas ratio 0%CO2+10%O2+90%N2 after precooling. The commodity fruit rate after storage reached 96.7%, and the sensory quality was excellent.
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