成熟度对冷藏晚香蕉李果肉褐变的影响  

Effects of maturity on browning of Prunus salicina Lindl. 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,沈阳110161 [2]辽宁省果树科学研究所,营口115009

出　　处：《食品科技》2010年第6期67-70,共4页Food Science and Technology

基　　金："十一五"国家科技支撑计划项目(2006BAD30B00)课题(2006BAD30B01)

摘　　要：以晚香蕉李为实验材料,采收不同成熟度的果实冷藏,研究了成熟度对晚香蕉李褐变的影响。结果表明,高成熟果实能维持较高的可溶性固形物含量,但是果实硬度低,褐变严重;中等成熟度果实能维持较低的膜透性、纤维素酶活性,褐变指数低,果实硬度大,更适于冷藏。The effects of maturity on browning of Prunus salicina Lindl.during cold storage was studied.The results indicated that： the highest mature fruits maintain higher total soluble solids（TSS） than fruits of other maturities,while lower fruit firmness and more serious browning;the fruits of medium maturity maintain relative lower enzyme activity related to browning and higher firmness.Therefore,it is the best maturity 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]