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| 臭氧处理对黄花梨果实贮藏品质和生理的影响 | |
| 引用本文： | 朱克花,杨震峰,陆胜民,陈伟.臭氧处理对黄花梨果实贮藏品质和生理的影响[J].中国农业科学,2009,42(12):4315-4323. |
| 作者姓名： | 朱克花 杨震峰 陆胜民 陈伟 |
| 作者单位： | 1. 浙江省农业科学院作物与核技术利用研究所,杭州,310021 2. 浙江万里学院食品科学系,浙江,宁波,315100 3. 浙江万里学院食品科学系,浙江,宁波,315100;浙江省农业科学院食品加工研究所,杭州,310021 |
| 基金项目： | 浙江省钱江人才计划项目 |
| 摘 要： | 【目的】研究不同浓度臭氧水处理对黄花梨整果和鲜切片贮藏品质和生理的影响。【方法】分别采用2.5和5 mg•L-1臭氧水和蒸馏水处理黄花梨整果和鲜切片,定期测定贮藏期间两者的生理和品质变化。【结果】黄花梨整果和鲜切片的呼吸强度和内源乙烯释放均呈峰形变化。臭氧处理可显著抑制整果和鲜切片的呼吸强度和内源乙烯释放,但对跃变高峰的出现时间没有影响;显著抑制果实细胞组织中丙二醛（MDA）含量的增加和相对电导率的上升,维持细胞膜的完整性;显著降低整果及其鲜切片褐变指数;延缓果实可溶性固形物(TSS)、可滴定酸(TA)和维生素C (Vc)含量的下降,从而维持较高的贮藏品质。【结论】臭氧处理对黄花梨果实及其鲜切片具有较好的保鲜效果,能维持较好的贮藏品质,2.5 mg•L-1臭氧水处理的效果优于5 mg•L-1的。 |
| 关 键 词： | 黄花梨 鲜切 臭氧 品质 生理 |
| 收稿时间： | 2009-04-01; |
Effects of Ozone Treatment on Storage Quality and Physiology of Huanghua Pear Fruit |
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| ZHU Ke-hua,YANG Zhen-feng,LU Sheng-min,CHEN Wei.Effects of Ozone Treatment on Storage Quality and Physiology of Huanghua Pear Fruit[J].Scientia Agricultura Sinica,2009,42(12):4315-4323. | |
| Authors: | ZHU Ke-hua YANG Zhen-feng LU Sheng-min CHEN Wei |
| Institution: | (Institute of Crop and Nuclear Technology, Zhejiang Academy of Agricultural Sciences) |
| Abstract: | Objective] Effects of ozonated water treatments on storage quality and physiology of whole and fresh cut Huanghua pear fruits were investigated. Method] 2.5 mg·L~(-1), 5 mg·L~(-1)ozonated water and distilled water were used to treat the whole and fresh cut pear fruits respectively and the quality and physiology changes were monitored periodically during storage. Result] The results showed that the respiration and ethylene production patterns of Huanghua pear fruit, both in the whole and fresh cut, showed peak shape change patterns. Ozone treatments significantly inhibited respiration rate and ethylene evolution of the whole fruit at 20℃ and fresh cut fruit at 5℃ respectively, but had no effects on the appearance time of climax. In addition, the ozone treatments also significantly inhibited the increase of malondiadehyde (MDA) content and relative conductance, maintained cell membrane integrity, significantly decreased browning index, delayed the decrease of total soluble solids (TSS), titratable acidity (TA) and vitamin C(Vc) in fruit tissue, thus maintained higher storage quality. Conclusion] The ozone treatments can maintain higher storage quality of the whole and fresh cut Huanghua pear fruits, and the effect of 2.5 mg·L~(-1) is better than 5 mg·L~(-1) ozonated water treatment. |
| Keywords: | Huanghua pear(Pyrus pyrifolia Nakai cv Huanghua) fresh cut ozone quality physiology |
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