Abstract: It was conducted by spraying the solution with the concentration 0.2% and 0% of KH₂PO₄ (KP) every 7 days during the period from fruitlet to fruit pigmentation to study the effects of P and K on the storage of fruits. All the fruit samples were stored by mobile atmosphere control storage under a low temperature (4℃). The results were as follows. (1) During the period of storage, there was non-signifcant difference in the loss rate of weight between the treatment KP and CK before 17th day. The tendencies of the changes in the TSS in flesh of the treatment KP and CK were similar. Their curves were S-shaped. The general tendencies of the changes in the TA in flesh of the treatment KP and CK were down, and the curves were alike. The trend of the changes in the content of VitC in flesh of the treatment KP and CK were similar with mono-peak curves, and the peaks happened on 3rd day within the storage period. The tendencies of the changes in the contents of anthocyanidin in peel of the treatment KP and CK were similar with concavity-shaped curves. (2) During the period of storage, the content of soluble protein in peel is extremely higher than that in flesh. The changes in the contents of soluble protein in flesh had a significant difference from that in peel. The tendencies of the changes in the contents of soluble protein in peel of the treatment KP and CK were in common before 10th day, and from then on, the tendencies were opposite to each other. (3) During the period of storage, the activity of POD was remarkably higher in peel than in flesh. The treatment KP and CK had similar tendencies of the changes in the POD activity in flesh 3 days later and in peel before 17th day. (4) During the period of storage, the CAT activity in flesh was extremely higher than that in peel. The tendencies of the changes in CAT activity in flesh and in peel were similar to each other between the treatment KP and CK, and the two curves had mono-peak.

Key words: Litchi, storage, anthocyanidin, POD, CAT

摘要： 在三月红荔枝(Litchi chinensis cv.Sanyuehong)果实膨大期对树冠喷施0.2%磷酸二氢钾(KP)水溶液,以探讨磷酸二氢钾对荔枝果实贮藏性的影响。结果表明:(1) KP处理的果实在贮藏期前17d,失重率及果肉可溶性固形物、酸、VitC、花色素苷等指标的变化趋势与对照基本相似;(2) KP处理的果肉可溶性蛋白质含量变化与对照有明显差异,而果皮的可溶性蛋白质含量在贮藏期前10d变化动态与对照一致,此后呈相反的变化趋势;(3)果皮POD活性显著高于果肉,KP处理和对照的果肉POD活性在贮藏第3d后、果皮POD活性在第17d前分别具有相似变化趋势;(4)果肉中CAT活性在贮藏第3~17d期间都显著或极显著高于果皮,KP处理和对照果肉、果皮CAT活性动态变化均为单峰曲线。

关键词: 荔枝, 果实贮藏性, 花色素苷, POD, CAT