热空气处理对红富士苹果贮藏品质及其生理指标的影响  

Effect of hot air treatments on postharvest physiology and quality of Red Fuji apple fruits during storage

作　　者：赵艺泽[1] 陈莉[1] 屠康[1] 邵兴锋[1] 陈育彦[1] 王海[1] 静玮[1] 

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《南京农业大学学报》2006年第3期93-97,共5页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(30270765);教育部"新世纪优秀人才支持"计划;江苏省自然科学基金(BK20067072)

摘　　要：采用38℃72 h和96 h热空气处理红富士苹果,经过16周0℃的冷藏期后,置于货架条件1周。试验结果表明,冷藏期间,与对照组(未经热处理)相比,处理组果实果皮叶绿素含量较低,呼吸强度和乙烯释放量保持较低水平;果实硬度较高,水溶性果胶低,而非水溶性果胶含量较高;可溶性蛋白和热稳定蛋白含量下降缓慢,热稳定蛋白含量在可溶性蛋白中所占比例较高。热空气处理可以较好地保持果肉细胞膜的稳定性,使果实货架期果面底色较黄,固酸比上升,果汁pH值较高,具有较好的外观品质。Hot air treatments （72 h or 96 h at 38℃） were applied to maintain postharvest quality of Red Fuji apple fruits. After the treatments the fruits were stored for 16 weeks at 0℃, and then stored under shelf life conditions for a week. During cold storage, a lower respiration rate and ethylene production were observed for treated apples compared with unheated fruits. Firmness of treated fruits was higher, and water-soluble pectin content was lower, while non-water-soluble pectin content was higher than the control. Soluble protein and heat-stable protein descended slowly, and the proportion of heat-stable protein/soluble protein was higher. Hot air treatment could maintain cell membrane stability preferably. After shelf life, treated fruits showed more yellow background color and a higher solids/acid ratio and juice pH. Treated fruits could maintain a better apparent quality.

关 键 词：热空气处理 红富士苹果 品质 采后生理 

分 类 号：S661.1[农业科学—果树学]