[目的]为了探究合适的番木瓜采后贮藏温度,减轻果实失重率和腐烂率及细胞结构的变化.[方法]以'大青'番木瓜果实为供试材料,分别采用 3 个不同贮藏温度(2、10、20℃),于贮藏 20d内测定外观品质、用石蜡切片法观察细胞结构.[结果]在 2、10、20℃不同温度贮藏期间,番木瓜果实的失重率和腐烂率均在2℃贮藏时数值最低,在20℃贮藏时最高,10℃贮藏时变化较小;果肉细胞在2℃贮藏 20 d时出现皱缩变形,部分出现细胞质壁分离现象.[结论]在 3 个贮藏温度条件下,番木瓜果实失重率和腐烂率及细胞结构在 10℃贮藏时的果实外观及细胞结构均优于其他两个温度处理.
[Objective]In order to study the suitable storage temperature of postharvest papaya and reduce fruit weight loss rate,decay rate and cytological structure changes.[Method]The fruit of papaya'Daqing'was stored at different temperatures(2℃,10℃and 20℃)for 20 days.Fruit appearance qualities were measured and cytological structures were observed using paraffin methods.[Result]Fruit weight loss rate and decay rate of papaya were the lowest when stored at 2℃while the rate was the highest when stored at 20℃.Fruit had fewer changes when stored at 10℃.Flesh cell was wrinkled and deformed and some cell was to undergo plasmolysis when stored at 20℃for 20 days.[Conclusion]The appearance quality and cytological structure of fruit when stored at 10℃were better than those when stored at 2℃and 10℃.