摘要： 大久保和燕红桃在波动温度（0～3.5℃，频率1～2次·h^-1）条件下，保鲜期分别达到60天和80天。贮藏期间，可溶性精含量上升；还原糖有序增长，未出现异常积累；总酸降解减缓；水溶性果胶增长，原果胶及果肉硬度递减，三者保持正常的直线相关；果胶酯酶（PE）和聚半乳糖醛酸酶（PG）保持活力，果实未出现“返生”或糠化异变；过氧化物酶（POD）和多酚氧化酶（PPO）活性上升缓慢，推迟并减轻了多酚类损失和果肉褐变。两年试验表明，波动温度克服桃冷害的效应是从果实内部开始的，对桃采收后生理及贮藏效果不仅有量的影响而且有质的改变。

关键词: 桃, 贮藏, 波动温度

Abstract: The freshen time of Okuba and Yan Hong peaches storaged under the undulant low temperature have reached 60 days,and 80 days, respectively.During the period of storage,the content of soluble sugar increased and reducing sugar increased in an orderly way.Unusual accumulations did not appears. Total acid dissolved slowly, water-soluble pectins increased, but protopectin and firmness of fruit was degressive. Those three physical indexes followed linear correlation. The activity of pectase and pectinase keeped on, and the symptom of woodenness or fiberedness are not observed. The activity of peroxidase and polypenol oxidase increased slowly, and the lossing of polyphenol and browing of the flesh are lightened and prolonged. These two years experiment indicated that the action of the undulant temperature conquering the chilling injury of peach began from inner fruit. The effect on the postphysical and storage is not only a quantitative change but also a qualitative change.

Key words: Peach, Storage, Undulatory temperature

中图分类号: 

• S662.109