杧果采后生理研究

适期采收的果．采收时呼吸速率为２３．２ｍｇＣＯ２·ｋｇ（－１）ｈ（－１）果皮深绿色．果肉硬度＞３０Ｐ／ｃｍ２．置室温下（３０℃）８ｄ出现呼吸高峰，速率１３２．９ｍｇＣＯ２·ｋｇ（－１）ｈ（－１），果皮的颜色黄绿各半．果肉硬度８—９Ｐ／ｃｍ２。采后１２—１４ｄ果实达到完熟，果皮金黄色，硬度＜３Ｐ／ｃｍ２，呼吸速率下降到３９—４５ｍｇＣＯ２·ｋｇ（－１）ｈ（－１）。试验结果还表明．可溶性糖、还原糖、非还原糖、固形物等含量．均在采后第５天明显增高，果皮从深绿转为淡绿色。可溶性糖在采后第１４天增至最高．达９．９２％，此时可滴定酸度下降至０．１４％．ＰＨ值升至６．１５，此时为果实的最佳供食状态．生产上可据此为制定果贮藏措施提供依据．

STUDIES ON POSTHARVEST PHYSIOLOGY OF MANGO FRUITS

The respiration rate of mango (Mangifere indica L.) fruits harvest in summer was 23. Zing CO2. kg-1h-1, the Pulp firmness was>30 p/cm2, and the peel color was deepgreen. The fruits harvested after 8 days, the respiration rate rose up to 132. 9 mg CO2· kg-1 h-1, the pulp firmness fell down to 8-- 9 p/cm2 and the po color cadged toyellowish greene Those harvested after 12-14 days, the peel color became golden yellow, and the respiration rate and Pulp firmness being 39-45mg CO2·kg-1 h-1 and <3 p/cm2, respectively.Experimental results also showed that the contents of soluble sugar, reducing sugar, non-reducing sugar and the soluble-solid in the fruits increased markedly after harvest for 5 days, the peel color changed from deep green to pole green. This might beconsidered as the Physiological turning Point in the pet-harvest period of mango to bethe appropriate harvesting take for prolongjng the storage of the fruits.All sorts of sugar contents decrease and the fruit flavor markedly lost after 14days, indicating that the storage of mango fruits should not be longer than half of amonth after harvest.