乙烯催熟香蕉品质变化的动态数学模型  

The Dynamic Qualities Change Model for Banana Ripened with Ethylene

作　　者：郑明锋[1,2] 

机构地区：[1]福建农林大学食品科学学院 [2]福建省农副产品保鲜技术开发基地,中国福州350002

出　　处：《中国农学通报》2006年第10期311-315,共5页Chinese Agricultural Science Bulletin

基　　金：福建省科技厅重大项目"香蕉保鲜及贮运技术的研究及产业化示范"(2004NZ02-3)

摘　　要：以“巴西”香蕉(Musananacv.Baxi)为材料,以香蕉果皮叶绿素和果肉淀粉含量为指标,采用二次回归通用旋转组合设计方案,研究了乙烯浓度、贮藏温度和时间对香蕉催熟效果及贮藏品质的影响。结果表明:乙烯浓度对香蕉果皮叶绿素降解影响显著(p<0.05)、对淀粉和可溶性固形物作用不明显;贮藏温度和时间对香蕉品质的影响极显著(p<0.01)。拟合回归的乙烯浓度、贮藏温度和时间与香蕉品质间关系的模型,置信水平大于95%。With the quadratic general rotational design, the effects of ethylene concentration, ripening temperature and time on the contents of chlorophyll in banana （Musa nan acv.Baxi） pericarp, the contents of soluble solid and starch in the pulp were investigated. The results showed that the influence of ethylene concentration on the chlorophyll degradation was of significance （p〈0.01）, whereas of insignificance （p〈 0.05） on the changing of the contents of soluble solid and starch in the pulp. The influence of ripening temperature on the banana whole quality was of significance （p〈0.01）. The regression models of ethylene concentration, ripening temperature and time to the banana whole quality owned confidence levels above 95%.

关 键 词：乙烯 催熟 香蕉 贮藏品质 数学模型 

分 类 号：S379.2[农业科学—农产品加工]