热水预处理延长冷藏草莓果实保鲜效应的研究  

Hot Water Pretreatment Extending Preservation of Cold-stored Straw-berry Fruits

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：《江苏农业学报》2008年第6期922-928,共7页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省科技攻关计划(农业)重大项目(BE2006312)

摘　　要：以七八成熟“丰香”草莓果实为材料，比较了不同温度热水预处理对4℃冷藏草莓果实的保鲜效应。结果表明，45℃热水浸果10～20min可以明显抑制贮藏期间果实花青素积累，降低果实失重率和腐烂指数，并延缓果实Vc、可溶性固形物、可滴定酸和硬度下降。此外，热水处理还明显抑制果实呼吸速率，维持较高的超氧化物歧化酶（SOD）、抗坏血酸过氧化物酶（APX）活性，降低纤维素酶活性、超氧阴离子（O_2^-·）产生速率和丙二醛（MDA）含量，因而，适度热水预处理有利于延长草莓果实采后保鲜期。The preservation of strawberry （ Fragaria ananassa Duch cv. Toyonoka） was studied for the effects of hotwater pretreatment with different temperatures on quality of fruits under 4℃ storage. The results indicated that dipping fruits in 45℃ hot water for 10 -20 rain significantly inhibited anthocyanin accumulation, weight loss, decay index and maintained higher levels of vitamin C, soluble solid, titrable acid and firmness. The investigation of postharvest physiology indicated that hot water pretreatment significantly inhibited respiration of strawberry fruits, and maintained higher activities of superoxide dismutase （SOD） and ascorbic peroxidase （APX）, but decreased cellulase activity, the production rate of O_2^-· and malondialdehyde （MDA） accumulation. Therefore, hot-water treatment with suitable temperature and time was beneficial for strawberry preservation.

关 键 词：草莓 热水预处理 采后生理 品质 保鲜 

分 类 号：S668.409.3[农业科学—果树学]