热水预处理对草莓果实采后生理与品质的影响  

Effect of Hot-water Pretreatment on Postharvest Physiology and Quality of Strawberry

作　　者：杜正顺[1] 巩惠芳[1] 汪良驹[1] 李百健 

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]南京傅家边果业有限公司,江苏南京211221

出　　处：《江西农业学报》2008年第1期52-55,60,共5页Acta Agriculturae Jiangxi

基　　金：江苏省科技攻关计划(农业)重大项目(BE2006312)

摘　　要：以七成熟“丰香”草莓果实为材料，研究了35-50℃热水预处理对4℃冷藏草莓果实呼吸速率、抗氧化酶和纤维素酶活性、超氧阴离子生成速率以及果实品质等的影响。结果表明，40一45℃热水浸果10min可以明显抑制贮藏期间果实花青素积累，降低果实失重率、腐烂指数和呼吸速率，维持较高的超氧化物歧化酶（SOD）活性，降低脂氧合酶（LOX）和纤维素酶活性，降低超氧阴离子（O2^＇-）产生速率和丙二醛（MDA）含量，明显延长了果实贮藏寿命。The 70% mature Fengxiang strawberry （Fragaria ananassa Duch cv. toyonoka） was chosen to investigate the effects of 35-50℃ hot - water pretreatment on the respiration, activity of antioxidant enzyme and ceUulase, productive rate of active oxygen species and the fruit quality under 4℃C storage. The results indicated that dipping fruits in 40- 45℃ hot - water for 10 rain significantly inhibited anthocyanin accumulation, decreased weight loss, decay index and respiration of the postharvest fruits, and maintained higher activity of superoxide dismutase （SOD）, decreased the activity of lipoxidase and cellulase, reduced 02^ ＇ - productive rate and MDA content. Therefore, hot - water pretreatment was helpful for prolonging the storage life of strawberry at low temperature.

关 键 词：草莓 热水预处理 采后生理 品质 保鲜 

分 类 号：S668.4[农业科学—果树学]