成熟度对晚香蕉李冷藏条件下果实品质的影响  

Effects of maturity on fruit quality of banana-plum during cold storage

作　　者：张佰清[1] 公谱[1] 郝义[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]辽宁省果树科学研究所,辽宁营口115009

出　　处：《食品工业科技》2010年第3期334-335,338,共3页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2006BAD30B01)

摘　　要：采收不同成熟度的晚香蕉李冷藏,研究了成熟度对晚香蕉李贮藏品质的影响。结果表明:成熟果实能维持较高总糖、VC和可溶性固形物(TSS)含量,但果实膜透性、丙二醛含量和硬度较低。未成熟Ⅱ果实总糖、VC和TSS含量与成熟果实接近,果实硬度较高,贮藏后期仍能维持较低膜透性,为贮藏最佳成熟度。The effect of fruit maturity on banana-plum during cold storage was studied.The results indicated that the mature fruit could maintain higher contents of Vc ,total sugar and TSS, but the cell membrane permeability of it was relatively high.Fruit of maturity Ⅱ had a nearly same contents of Vc ,total sugar and TSS with mature fruit, however, its cell membrane permeability was lower than the other fruit of maturity.Therefore,maturity Ⅱ was the best fruit of this plum for cold storage.

关 键 词：晚香蕉李 果实成熟度 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]