贮藏温度对藤牧1号苹果果实保鲜效果影响研究  

Study on Storage Temperature on the Mato Apple Fresh Fruit

作　　者：李宏建[1] 李宝江[1] 伊凯[2] 刘志[2] 金钊[2] 

机构地区：[1]沈阳农业大学园艺学院,辽宁沈阳110161 [2]辽宁省果树科学研究所,辽宁熊岳115009

出　　处：《北方园艺》2009年第8期239-242,共4页Northern Horticulture

摘　　要：以藤牧1号苹果果实为试材,研究了贮藏温度对果实酶活性及理化性状的影响。结果表明:20℃和5℃温度条件下果实纤维素酶、PG、LOX、淀粉酶活性变化均表现前期逐渐增加,出现峰值后逐渐下降的变化趋势。20℃条件贮藏的果实不但纤维素酶、PG、LOX、淀粉酶活性始终高于5℃条件的果实,酶活性峰值出现时间也较早。果实贮藏期间,果肉原果胶含量逐渐降低,可溶性果胶含量逐渐增加,纤维素含量逐渐下降。20℃条件贮藏的果实的纤维素和果胶物质的含量变化率均高于5℃条件贮藏的果实。随着果实中纤维素和果胶物质的变化,果实逐渐软化,果肉硬度降低,失重率增加,品质下降。Mato apple fruit were used as materials to study the storage temperature to the fruit enzyme activity and the physics and chemistry character. The results showed that fruit at 20℃ and 5℃ condition cellulose, PG, LOX, amylase activity showed a gradual increase in pre and post-peak then occurred a gradual decline in the trend. The fruits in 20℃ storage conditions, cellulose, PG, LOX, amylase activity was higher than the fruits in 5℃ storage, peak of their enzyme activity occurred earlier. During the storage period, the proto pectin content of fruit was gradually reduced, soluble pectin content of fruit was gradually increased, cellulose content decreased. Pectin and cellulose content of the fruit in 20℃ storage changed in the rate higher than fruit in 5 ℃ storage. With pectin and cellulose material of the fruit changes, the fruit soften gradually, pulp hardness lower, weight loss ratio was increased, the quality was declined.

关 键 词：苹果 贮藏条件 果实品质 酶活性 

分 类 号：S661.109.3[农业科学—果树学]