文献类型：期刊文献

中文题名：湿包类型菠萝蜜采后呼吸跃变和主要成分的变化

英文题名：Changes in Respiration, Ethylene and Biochemical Values of Soft Jackfruits During the Ripening Period

作者：王俊宁[1];吕庆芳[1];丰锋[1];谢江辉[2];魏长斌[2];李映晖[1];叶春海[1]

机构：[1]广东海洋大学农学院,广东湛江524088;[2]中国热带农业科学院南亚热带作物研究所,广东湛江524091

年份：2014

卷号：41

期号：2

起止页码：329

中文期刊名：园艺学报

外文期刊名：Acta Horticulturae Sinica

收录：CSTPCD、、北大核心2011、Scopus、北大核心、CSCD、CSCD2013_2014

基金：广东省高等学校本科特色专业建设点项目(2010189);广东省科技攻关计划项目(2009B020305006)

语种：中文

中文关键词：菠萝蜜;湿包类型;呼吸;乙烯;生理生化

外文关键词：jackfruit; softjackfruit; respiration ethylene biochemical values

中文摘要：以湿包类型菠萝蜜‘301’株系为试材,对常温贮藏条件下果实的呼吸速率、乙烯释放速率、淀粉、纤维素、果胶和可溶性总糖含量进行了研究。结果表明:湿包菠萝蜜‘301’属于典型的呼吸跃变型果实,分别于采后2 d和3 d出现乙烯高峰和呼吸高峰。果肉中的淀粉、纤维素和原果胶含量在采后前2 d迅速下降,可溶性果胶和可溶性总糖的含量分别于采后2 d和3 d达到最大值后下降。果腱中淀粉、纤维素、果胶和可溶性总糖含量变化与果肉相同,只是趋势比较平缓。在整个贮藏期间,果肉中的淀粉、可溶性总糖(除采后2 d外)含量极显著或显著高于果腱,而纤维素和可溶性果胶含量则极显著低于果腱,果肉中的原果胶和总果胶含量在采后前2 d极显著高于果腱,随后总果胶极显著低于果腱。

外文摘要：A total of ‘301＇ soft jackfruit lines stored at room temperature conditions were used to analyze the contents of respiratory rate, ethylene, starch, cellulose, pectin and total soluble sugar. The results showed that the soft jackfrnit was a typical climacteric fruit, with the highest levels of ethylene and respiratory rate, respectively, within 2 and 3 days after harvest. Contents of starch, cellulose and proto-pectin in jackfruit pulp decreased rapidly within 2 days after harvest, while the contents of soluble pectin and total soluble sugar, respectively, reached maximum values at first, and then dropped off within the same period of time after harvest. Similar patterns were observed in changes in contents of starch, cellulose, pectin and total soluble sugar in fruit tendon, but the trend was relatively flat and slow. During the entire storage period, there were higher contents of starch and total soluble sugar （ except for day 2 ）, and lower contents of cellulose and pectin in jackfruit pulp than in fruit tendon. The contents of proto-pectin and total pectin were significantly higher in jackfruit pulp than in fruit tendon within 2 days after harvest, then the total pectin content was dramatically lower in jackfruit pulp than in fruit tendon.