‘南果梨’采后衰老机理与保鲜技术研究进展  

Research on Mechanism of Leaf Senescence and Fresh-keeping Technology of ‘Pome South’

作　　者：于天颖[1] 蔡忠杰[1] 郭升民[1] 陶晔[1] 张锐[1] 刘坤[2] 

机构地区：[1]辽宁省农业科学院,沈阳110161 [2]辽宁省果树科学研究所,辽宁熊岳115009

出　　处：《北方果树》2010年第5期1-3,共3页Northern Fruits

摘　　要：该文对‘南果梨’贮藏(20℃、0℃)过程中酶褐变进行了研究,同时研究了真空浸钙和MA贮藏(薄膜小包装自发式气调贮藏)对‘南果梨’褐变的影响。研究结果表明,20℃下‘南果梨’果心和果肉有很高的PPO(多酚氧化酶)活性,PPO同功酶在贮藏中后期酶带增多。‘南果梨’的褐变随贮期延长而增加,主要为衰老褐变。This article studied the enzyme browning on postharvest ‘pome south’ storage at 20 ℃ or 0 ℃,and treated with vaccum permeating calcium at 20 ℃.The results showed that there were many PPO in core and flesh.The enzyme browning were increased with storage lengthen,the major factor war senescence browning.

关 键 词：南果梨 酶褐变 真空浸钙 MA贮藏 

分 类 号：S661.2[农业科学—果树学]