| 李芬芳,李奕星,袁德保,洪克前,陈娇.不同催熟浓度及贮藏温度对‘南天黄’香蕉果实后熟品质的影响[J].中国南方果树,2022,51(2): |
| 不同催熟浓度及贮藏温度对‘南天黄’香蕉果实后熟品质的影响 |
| Effects of Ripening Concentration and Storage Temperature on Ripening Quality of ‘Nantianhuang’ Banana Fruit |
| 投稿时间：2021-04-21 修订日期：2021-05-18 |
| DOI： |
| 中文关键词: 香蕉 ‘南天黄’ 催熟条件 后熟品质 |
| 英文关键词:banana ‘nantianhuang’ ripening condition ripening quality |
| 基金项目:海南省自然科学基金青高层次人才项目(320RC682)； 海南省重点研发科技合作项目(ZDYF2019208)；中国热带农业科学院基本科研业务费专项(1630092020004)。 |
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| 中文摘要: |
| 为明确‘南天黄’香蕉果实的催熟浓度、温度等条件，以期为生产上催熟提供技术参考。本研究以‘南天黄’香蕉果实为材料，研究1 g·L-1 、0.8 g·L-1 、0.5 g·L-1催熟浓度及14°C、18°C、22°C贮藏温度对果实后熟进程、果皮色度、果肉硬度和可溶性固形物含量等变化的影响。研究结果表明，随着催熟浓度及贮藏温度提高，香蕉果实色差H值及硬度下降速度和可溶性糖含量增加速度加快，后熟进程加快。并且贮藏温度对果实后熟品质的影响明显，在 14°C、18°C和22°C催熟的香蕉，转黄成熟级别分别在10、5和3 d达到可供上市的成熟度。另外，1 g·L-1乙烯利催熟的香蕉在18°C贮藏后再转入14°C贮藏能较好的保持果实品质13 d。综上所述，建议根据‘南天黄’果实上市计划长短的实际情况设置不同的催熟条件。 |
| 英文摘要: |
| The ripening concentration and temperature of 'nantianhuang' banana fruit were determined to provide technical reference in production. 'nantianhuang' banana fruit was used as material, and the effects of ripening concentration of 1 g·L-1, 0.8 g·L-1, 0.5 g·L-1and 14°C, 18°C, 22°C storage temperature on ripening stages, peel color, pulp firmness and soluble solid content of fruit were determined. The results showed that with the increase of ripening concentration and storage temperature, the decreasing speed of H value and firmness, the increasing speed of soluble sugar content and the ripening process of banana fruit were accelerated. Moreover, the effect of temperature on fruit ripening quality was obvious, the ripening stage of banana ripened at 14°C, 18°C and 22°C reached the marketable maturity at 10, 5 and 3 d, respectively. In addition, the fruit quality of banana ripened by ethylene at 1 g·L-1 was better kept for 13 days after storage at 18°C and then transferred to 14°C. In conclusion, it is suggested to set different ripening conditions according to the actual situation of 'nantianhuang' fruit marketing plan. |
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