| 阶段降温处理对冷藏南果梨褐变调控效应的影响 |
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| 引用本文： | 杨卫东,李江阔,张鹏,张平.阶段降温处理对冷藏南果梨褐变调控效应的影响[J].保鲜与加工,2010,10(2):16-19. |
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| 作者姓名： | 杨卫东 李江阔 张鹏 张平 |
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| 作者单位： | 天津市农业科学院,天津,300192;国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津,300384;沈阳农业大学食品学院,辽宁,110161 |
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| 基金项目： | 国家科技支撑项目(2006BAD30B01) |
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| 摘 要： | 以南果梨为试材．研究了阶段降温处理对冷藏期间南果梨果实褐变指数、呼吸强度、乙烯生产量及衰老与褐变因子的影响。结果表明，阶段降温处理可增加果实呼吸强度和乙烯生成量；提高果实总酚含量和膜相对透性及PPO和SOD活性．延缓果实贮藏后期SOD活性的下降，抑制膜脂过氧化产物MDA的积累及果实褐变的发生率；同时，经阶段降温处理后的南果梨果实成熟度高于对照组，出库时风味更好．商品价值更高。
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| 关 键 词： | 南果梨 阶段降温 褐变 冷藏 |
Effects of Slowly Cooling Treatment on Browning Regulation of Nanguo Pear during Storage at Low Temperature |
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| YANG Wei-dong,LI Jiang-kuo,ZHANG Peng,ZHANG Ping.Effects of Slowly Cooling Treatment on Browning Regulation of Nanguo Pear during Storage at Low Temperature[J].Storage & Process,2010,10(2):16-19. |
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| Authors: | YANG Wei-dong LI Jiang-kuo ZHANG Peng ZHANG Ping |
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| Institution: | 1.Tianjin Academy of Agricultural Sciences;Tianjin 300192;China;2.National Engineering and Technology Research Center for Preservation of Agricultural Products;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;Tianjin 300384;3.College of Food Science;Shenyang Agricultural University;Liaoning 110161;China |
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| Abstract: | The effects of slowly cooling treatment on browning index,respiration rate,ethylene production,senescence and browning factors of the fruit were studied,using Nanguo pear as material during cold storage. The result showed that,slowly cooling treatment increased respiration rate and ethylene production,strengthened total phenol content and relative penetration of membrane,raised PPO activity and SOD activity,delayed the decrease of SOD activity,inhabited the membrane lipid peroxidation,accumulation of MDA an... |
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| Keywords: | Nanguo pear slowly cooling browning refrigeration |
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