【作者】 高慧；

【导师】 饶景萍；

【作者基本信息】 西北农林科技大学 ， 果树学， 2004， 硕士

【摘要】 本文以‘秦光 2 号’油桃为试材，研究了 MA 冷藏条件下，油桃果实采后呼吸速率、乙烯生成、结构物质降解、软化相关酶类活性等的变化以及对果实品质因子的影响，探讨了 MA 冷藏对油桃果实成熟软化的控制及作用机制，为 MA 冷藏在果实保鲜上的应用提供理论依据与技术参考。试验结果表明：（1）油桃是典型的跃变型果实，具有明显的呼吸跃变高峰和乙烯释放高峰。MA 冷藏可显著抑制油桃果实贮藏期间的乙烯释放量，并使其跃变出现时间延迟较对照 5d，同时推迟呼吸跃变的产生，抑制呼吸速率的上升。（2）MA 冷藏对油桃果实失重率及果实硬度下降的抑制效果显著，使其硬度开始下降的时期及失重率迅速上升的时期均较对照推迟 10d。（3）MA 冷藏一定程度地抑制了油桃果实细胞壁类物质粗纤维、原果胶的降解及其相关酶类 PG、CX 活性的上升，因此使果实的成熟软化进程趋缓，延长了贮藏保鲜期至 60d。同时还延迟了膜相对透性的升高。　（4）MA 冷藏有利于油桃果实品质的保持，在不同程度上延缓了果实 Vc，可滴定酸，可溶性蛋白质的变化进程及叶绿素的降解，推迟了果实色泽转变及失水皱缩的发生，但对采后果实可溶性固形物的降解无明显抑制作用。更多还原

【Abstract】 The effects of MA cold storage on respiration rate, the rate of ethylene production, thevariation of cellwall substance (cellulosepectin), the activities of amylase correlated withsoftening (PG、CX) and the qualities of “Qinguang2hao”nectarine fruits during ripeningand softening were studied in this thesis. The functionary mechanism of MA cold storageinhbiting nectarines ripening and softening were also discussed, which provided theoreticalbases and technical reference for MA storage applying to fruits storage. The results of study showed that (1)‘Qinguang2hao’nectarine is the typicalclimacteric fruit, it had great respiration peak and ethylene peak. MA cold storage couldsignificant reduce the ethylene production, and delayed the appearing time of ethylenepeak for 5days.It postphoned the appearing time of respiration peak and inhibited theascent of respiration rate,too. (2) There were remarkable effects on fruit firmness and weight loss. MA cold storageretarded the begainning time of firmress and weight loss for 10d. (3) To some extent, MA cold storage restrained the hydrolysis of cellulose and pectinand the increase of the amylase activities relating to fruit softening like PG and CX , so theripening and softening of the nectarine fruits was retarded to 60d, as well as lowed therelative membrane permeability. (4) MA cold storage made for keeping the nectarine fruits qualities, it prolonged thevariation process in Vc, titratable acidity, water-soluble protein, chlorophyl content andcolour changes. But there was no remarkable effect on the changes of TSS content. It indicated that MA cold storage could delayed the nectarine fruits ripening andsoftening ,so extend the post-harvest shelf life.更多还原