余贤美 聂佩显 薛晓敏 刘加芬 安淼 王金政

摘 要：为研究苹果苦痘病对果实可溶性固形物含量的影响，笔者以短枝富士苹果为试材，测定了健康果实与发病果实的可溶性固形物含量。结果显示，发病果实的可溶性固形物含量显著高于健康果实，而不同病级的果实间其可溶性固形物含量差异不明显，可能原因是，发病后果实干缩失水，从而导致其可溶性固形物含量提高，但发病严重程度对其含量变化影响不大。本试验结果可为研究苹果苦痘病对其他风味评价指标的影响奠定基础。

关键词：苹果苦痘病；病害分级；可溶性固形物

中图分类号：S436.611.1+9文献标识号：A文章编号：1001-4942（2016）05-0105-03

Abstract With the short-shoot Fuji apple as test material， the soluble solid content of healthy and diseased fruits were determined to analyze the influences of bitter pit disease. The results showed that the soluble solid content of diseased fruits was significantly higher than that of healthy ones， but there was not significant difference between different disease levels. The possible causes were apple bitter pit disease resulted in the water loss and shrinkage of fruits， which consequently led to the increase of soluble solid content； but the disease levels had no significant influences on the content. This study would lay foundations for the researches on influences of bitter pit disease to other flavor evaluation indexes of apple fruits.

Key words Apple bitter pit disease； Disease grading； Soluble solid

苹果是世界四大水果之一，也是中国第一大水果，我国已成为世界上最大的苹果生产国和消费国。由果实缺钙引起的生理性病害——苹果苦痘病在我国各苹果产区广为发生，由于苹果苦痘病发生在果实上，且病果果肉味苦，明显降低了果实的果品质量和食用价值，而病斑连片的重病果实则失去商品价值[1]，造成较大经济损失。

风味是苹果品质的重要组成部分，而可溶性固形物含量是苹果风味评价的重要指标之一，常用于苹果育种、生产和流通的风味评价与分类[2～4]，也是衡量水果食用品质和贮藏特性的一个重要指标。草酸、苯并噻重氮、水杨酸、热水处理以及生防菌等均能明显延缓果品贮藏期间可溶性固形物含量的下降[5～9]。1-MCP处理后，贮藏期苹果果实的可溶性固形物含量明显高于对照，且下降速率低于对照[10]。……