Abstract: Treated with heated forced air at 35℃ and 38℃ for 24h and 28h, respectively, the effects of heated forced air on physiological characteristics and storage quality of mango fruits (Mangifera indica cv. Zihua)were studied. The results indicated that with the increase of temperature and duration of treatment, the MDA content in rind increased significantly and the increase of soluble solids content, the decrease of titratable acid content in fruit and yellow stain of rind were inhibited, resulting in retarding the ripening process of fruits. Under the heated forced air treatment at 38℃ for 24h and 48h, the percentage of fruits with disease spot area over 50% rose to 45.8% and 54.2% after 14 days of storage, respectively, which were significantly greater than those of the control (20.8%). The effects of heated forced air treatment at 35℃ for 24h on these indices were insignificant compared to those of the control.

Key words: mango, heated forced air, physiological characteristics, storage quality

摘要： 采用紫花杧果为试材,以果实成熟季节的平均气温(30±2℃)为对照,研究35℃、38℃热空气分别处理24 h和48 h对果实生理生化特性和贮藏效果的影响。结果表明,与对照相比,温度升高或处理时间延长显著提高果皮MDA含量,抑制果实可溶性固形物含量的上升、可滴定酸的下降和果皮转黄,延缓果实的后熟过程。经38℃热空气24h和48h处理,病斑面积>50%的果实在第14天分别为45.8%和54.2%,果实发病率显著高于对照。而35℃热空气24h处理对上述指标的影响不明显。

关键词: 杧果, 热空气, 生理特性, 贮藏效果