摘要:
两种不同后熟程度(硬度为1.5kg/cm2和硬度为0.6kg/cm2)的猕猴桃果置于0～20℃共8个温度梯度下测定果实呼吸强度.结果从0℃到20℃果实的呼吸率上升8～10.5倍.硬度为0.6kg/cm2的猕猴桃,在0℃的低温下其呼吸率是硬度为1.5kg/cm2的猕猴桃的2倍,所以猕猴桃一旦软化,就难以再贮藏.硬度为1.5kg/cm2的猕猴桃贮藏在0℃下,乙烯的产生率为0.058μl/(kg·h);20℃下乙烯的产生率为0.8μl/(kg·h),所以温度是影响猕猴桃贮藏寿命的关键因子.用4 mg/kg乙烯处理猕猴桃40h,处理后果实呼吸率即从23.1mgCO2/(kg·h)升至39.0mgCO2/(kg·h),说明猕猴桃对乙烯的刺激作用非常敏感,它是一种具呼吸跃变的水果.
关键词:
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猕猴桃
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呼吸作用
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二氧化碳
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乙烯
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温度
Abstract:
Two ripening-level kiwifrutts(firmness-1.5 kg/cm2 and firmness=0.6 kg/cm2 respectively)were kept at different temperature:0℃,1℃,1.5℃,3.5℃,5℃,10℃,15℃,and 20℃, the respiration of kiwifruit was increased by 8-10.5 time, following the increase of temperalure. The respiration of softer kiwifruit(0.6 kg /cm2)was twice as firmer one(1.5 kg/cm2)even kept at 0℃.The rate of ethylene production was 0.058 μl/(kg·h)at 0℃ for 1.5 kg/cm2 firmness kiwifruit and 0.8μl/(kg·h)at 20℃.The respiration of the kiwifruit treated with 4 mg/kg ethylene for f0 h,increased from 23.1 mg/(kg. h)to 39.0mg/kg·h. Kiwifruit was very sensitive to ethylene and was a climacteric fruit,Temperature was newt important factor that influence storage life of the kiwifruit.
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