| 冰温贮藏对柿果褐变以及相关指标的影响 |
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| 引用本文： | 董长林,李江阔,张鹏,张平,农绍庄.冰温贮藏对柿果褐变以及相关指标的影响[J].果树学报,2011(2):263-267. |
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| 作者姓名： | 董长林 李江阔 张鹏 张平 农绍庄 |
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| 作者单位： | 大连工业大学生物与食品工程学院;国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室; |
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| 基金项目： | 国家科技支撑项目(2006BAD30B01); 天津市农业科技成果转化与推广项目(201002020) |
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| 摘 要： | 以磨盘柿和次郎甜柿为试材,分析其贮后褐变指数、品质指标、生理生化指标和褐变底物及相关酶系的变化,探讨不同贮藏环境对2种柿果贮藏过程中褐变的影响.结果表明,在冰温(-0.5~-0.2)℃条件下,磨盘柿和次郎甜柿的褐变指数均低于冷藏(0±1)℃果实,且磨盘柿褐变指数低于次郎甜柿.冰温处理减缓了2种柿果的总酚含量和水分含量的...
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| 关 键 词： | 磨盘柿 次郎甜柿 褐变 冰温 |
Effect of freezing point storage on browning and physio-quality in persimmon |
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| DONG Chang-lin,LI Jiang-kuo,ZHANG Peng,ZHANG Ping,NONG Shao-zhuang.Effect of freezing point storage on browning and physio-quality in persimmon[J].Journal of Fruit Science,2011(2):263-267. |
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| Authors: | DONG Chang-lin LI Jiang-kuo ZHANG Peng ZHANG Ping NONG Shao-zhuang |
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| Institution: | DONG Chang-lin1,LI Jiang-kuo2,ZHANG Peng2,ZHANG Ping2,NONG Shao-zhuang1(1School of Biological & Food Engineering,Dalian Polytechnic University,Dalian,Liaoning 116034 China,2Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,National Engineering and Technology Research Center for Preservation of Agricultural Products,Tianjin,Shandong 300384 China) |
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| Abstract: | Changes of browning index,quality index,physiological and biochemical index,browning substrates and related enzymes in Mopan Persimmon and Jiro Persimmon were analyzed during the storage.The effect of different treatments on browning in the two cultivars was explored as well.The results showed that the browning index in Mopan Persimmon and Jiro Persimmon was lower during Controlled Freezing Point storage(-0.5 to-0.2 ℃)than during Cold Storage(0±1) ℃,and the browning index of Mopan Persimmon was lower than that of Jiro Persimmon.Controlled Freezing Point storage alleviated the decrease of total phenol and moisture content,and inhibited the increase of PPO activity,the accumulation of ethanol content and MDA content.The increase of membrane permeability was also inhibited.The treatment of Freezing Point storage effectively inhibited fruit browning. |
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| Keywords: | Mopan Persimmon Jiro Persimmon Browning Controlled Freezing Point |
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