Changes in some chemical components and in the physiology of rambutan fruit (Nephelium lappaceum L.) as affected by storage temperature and packing material
Changes in some chemical components and in the physiology of rambutan fruit (Nephelium lappaceum L.) as affected by storage temperature and packing material
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DOI：
10.1051/fruits/2012045
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发表时间：
2013
期刊：
影响因子：
0.5
通讯作者：
Y. Shao;Jianghui Xie;Ping Chen;Wen Li
中科院分区：
文献类型：
--
作者：
Y. Shao;Jianghui Xie;Ping Chen;Wen Li
引言。红毛丹(Nepheliallappaceum L.)是一种在国际贸易中具有很高商业价值的热带水果。然而，采收的红毛丹果实货架期短，采收后由于褐变和果肉腐烂，会出现快速变质的问题。材料和方法。红毛丹水果(cv.‘宝研5号’)分别于2009年和2010年收获。研究了不同贮藏温度(25℃和10℃)和不同包装材料(普通低密度聚乙烯袋和防潮聚乙烯袋)对果实某些化学成分和生理指标的影响。结果和讨论。低温贮藏(10℃)可显著降低果实褐变指数、可溶性固形物含量、可滴定酸度和维生素C含量的变化，并能保持较高的超氧化物歧化酶活性、较低的丙二醛含量和细胞膜透性。包装材料的影响因贮藏温度不同而不同。在10℃条件下，观察了防潮聚乙烯袋对果实品质和生理的有利影响。然而，在25℃下，用常规低密度聚乙烯包装的水果被证明比用防潮聚乙烯袋包装的水果质量更好。结论。结果表明，采用防潮塑料袋包装，在10℃下贮藏是保持红毛丹果实品质和延长贮藏寿命的最适宜条件。
Introduction . Rambutan (Nephelium lappaceum L.) is a kind of tropical fruit with high commercial value in international trade. However, harvested rambutan fruits suffer from a short shelf life and show rapid postharvest deterioration problems due to spintern browning and flesh decay. Materials and methods . Rambutan fruit (cv. ‘Baoyan 5’) were harvested in 2009 and 2010. Changes in some chemical components and the physiology of fruits were investigated at different storage temperatures (25 °C and 10 °C) and with different packing materials (regular low-density polyethylene and anti-moisture polyethylene bags). Results and discussion . Changes in the development of the browning index, and contents of total soluble solids, titratable acidity and vitamin C greatly decreased during low temperature storage (10 °C); moreover, low temperature storage (10 °C) could maintain a significantly higher level of superoxide dismutase activity and lower values of malondialdehyde and cell membrane permeability. The effects of packing material were different according to the different storage temperatures. At 10 °C, the beneficial effects of anti-moisture polyethylene bags on fruit quality and physiology were observed. However, at 25 °C, fruit packed with regular low-density polyethylene proved to be of better quality than those packed with anti-moisture polyethylene bags. Conclusion . The overall results suggest that packing with anti-moisture polyethylene bags and storage at 10 °C were the most suitable conditions to maintain quality and to extend the storage life of rambutan fruit.