硫化氢对采后粉蕉果实贮藏品质的影响

袁榕; 聂煜冬; 黎星延; 朱毅; 姜悦; 刘汉美; 潘永贵

doi:10.13386/j.issn1002-0306.2022020123

硫化氢对采后粉蕉果实贮藏品质的影响

Effects of Hydrogen Sulfide on Storage Quality of Postharvest Banana Fruits (Musa ABB Pisang Awak)

摘要

摘要: 为研究不同浓度硫化氢（Hydrogen sulfide，H₂S）处理对采后粉蕉果实品质的影响，将粉蕉果实分别用0.3、0.6和0.9 mmol/L NaHS溶液释放的H₂S处理，并定期观察和测定了贮藏期间果实的硬度、色泽、失重率、褐变指数、可溶性固形物（TSS）、可滴定酸（TA）、呼吸速率和乙烯生成速率。结果表明：H₂S处理明显延缓了粉蕉果实表皮黄化和果肉褐变指数的增加，减缓了果实的软化和失重率的上升，果实TSS含量以及TA含量上升幅度受到一定程度抑制。并且，除了TSS 3个不同浓度处理组间差别不显著外（P>0.05），其余都表现出0.6 mmol/L NaHS处理组效果更明显；与此同时，经NaHS处理还显著地抑制了果实的呼吸作用和乙烯生成速率的上升（P<0.05），推迟了呼吸和乙烯达到峰值的时间4 d。但不同浓度NaHS处理组间对乙烯影响不显著（P>0.05）。综合来看，不同浓度NaHS处理均可以延缓采后粉蕉果实的成熟衰老，其中以0.6 mmol/L NaHS处理的保鲜效果最明显。

Abstract: Effects of different concentrations of hydrogen sulfide (H₂S) on the quality of postharvest banana fruits (Musa ABB Pisang Awak) were studied. Pisang Awak bananas fruits were treated with H₂S released by 0.3, 0.6 and 0.9 mmol/L NaHS solution respectively, and the firmness, color, weight loss rate, browning index, soluble solids (TSS), titratable acid (TA), respiration rate and ethylene production rate were observed and measured regularly during storage. The results showed that H₂S treatment significantly delayed the increase of epidermis yellowing and pulp browning index of postharvest Pisang Awak bananas, slowed down the increase of fruit softening and weight loss rate, and inhibited the increase of TSS content and TA content to some extent. Besides, there was no significant difference among the 3 groups treated with different concentrations of TSS (P>0.05), and the effect of 0.6 mmol/L NaHS treatment group was more significant. At the same time, NaHS treatment significantly inhibited the increase of respiration and ethylene production rate (P<0.05), and delayed the time of respiration and ethylene reaching the peak value for 4 days. However, the effect of different concentrations of NaHS on ethylene was not significant (P>0.05). Generally speaking, different concentrations of NaHS could delay the ripening and senescence of postharvest Pisang Awak bananas, and the fresh-keeping effect of 0.6 mmol/L NaHS treatment was the most obvious.

HTML全文

参考文献(34)

施引文献

资源附件(0)