贮前热蒸汽处理对草莓果实保鲜效应的研究  

Effect of heat-steam treatment on preservation of strawberry fruits in storage

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：《南京农业大学学报》2009年第4期37-42,共6页Journal of Nanjing Agricultural University

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,贮前用热蒸汽处理10、20、30和40 s,研究其对4℃冷藏下果实的贮藏效果以及贮藏过程中某些生理指标的变化。结果表明,贮前热蒸汽处理10和20 s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SOD活性,降低LOX活性、纤维素酶活性、产生速率和MDA含量,明显延长了果实贮藏时间。而贮前热蒸汽处理30和40 s的果实受到热伤害,影响了果实的外观品质,甚至缩短了果实贮藏寿命。The preservation and physiological indexes of strawberry fruits （Fragaria ananassa Dueh cv. ‘ Toyonoka＇ ） stored at 4 ℃ were investigated for the effects of heat-steam treatment for 10, 20, 30 and 40 s. The results indicated that heat-steam treatment for 10 s and 20 s significantly inhibited anthoeyanin aeeumulation, weight loss, decay index and respiratory rate of the postharvested fruits, and maintained higher activities of superoxide dismutase （ SOD ）, but decreased the aetivities of lipoxidase （LOX） , eellulase, the O2^- production rate and MDA content. Therefore, heat-steam treatment was helpful for strawberry to prolong the storage life. However, heat-steam treatment for 30 and 40 s injuried fruits, which degraded external qualities and shortened preservation of the strawberry fruits.

关 键 词：草莓 热蒸汽处理 品质 保鲜 采后生理 

分 类 号：S668.4[农业科学—果树学]