| 桃波动温度贮藏及其机理研究 |
| |
| 引用本文： | 吕昌文,齐灵.桃波动温度贮藏及其机理研究[J].华北农学报,1994,9(1):75-80. |
| |
| 作者姓名： | 吕昌文 齐灵 |
| |
| 作者单位： | 天津市果品贮藏保鲜研究中心 |
| |
| 摘 要： | 大久保和燕红桃在波动温度条件下，保鲜期分别达到６０天和８０天，贮藏期间，可溶性糖含量上升；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；果胶酸酶和聚半乳糖醛酸酶保持活力，果实未出现“返生”或糠化异变；过氧化物酶和多酚氧化酶活性上升缓慢，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
|
| 关 键 词： | 桃 贮藏 温度 果实 |
An Effect of the Undulatory Temperature on Peaches During Cold-Storage |
| |
| Lu Changwen,Qi Ling,Xiu Deren,Wang Zuorong.An Effect of the Undulatory Temperature on Peaches During Cold-Storage[J].Acta Agriculturae Boreali-Sinica,1994,9(1):75-80. |
| |
| Authors: | Lu Changwen Qi Ling Xiu Deren Wang Zuorong |
| |
| 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. |
| |
| Keywords: | Peach Storage Undulatory temperature |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
