降温方法对鸭梨采后种子转色及膜透性的影响  

Effect of Cooling Methods on Colour Changing and Membrane Permeability of Seeds of Yali Pear after Harvest

作　　者：闫师杰[1,2] 王继栋[3] 王如福[3] 郭李维[3] 郝晓玲[3] 李晓丹[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市农产品加工科技创新与成果转化基地,天津300384 [3]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2010年第4期300-304,共5页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金项目(30600424)

摘　　要：为了了解鸭梨采后种子生理及转色与鸭梨果实褐变的关系,研究了降温方法对不同采收成熟度鸭梨种子转色和细胞膜透性的影响。结果表明:随着采收成熟度的提高和贮藏期的延长,鸭梨种子颜色逐渐加深,转色指数增加;采后早采鸭梨种子PPO活性和细胞膜渗透性最高,中采果次之,晚采果最低,较高的PPO活性导致早采果种子颜色变化最大;缓慢降温较好地抑制了鸭梨种子转色指数、PPO活性和细胞膜渗透率的升高,而且对早采果种子的影响更为明显。In order to understand the relationship between the physiology and colour changing of seed and browning of fruit of Yali pear after harvest,effect of rapid and slow cooling methods on colour changing and membrane permeability of seeds in early,middle,late harvested Yali pear were studied in this paper.The results showed that,color became thinner and colour changing index increased along with the increasing of maturity and prolonging of storage time.The PPO activity and membrane permeability of seeds in early harvested Yali pear was highest,middle harvested less,late harvested leaset,the higher PPO activity led to the colour changes of early harvested Yali pear seeeds were greatest;Slow cooling inhibited the increase of colour changing index,PPO activity and membrane permeability of seeds in Yali pear after harvest,and the effect on early harvested Yali seeds was more distinct.

关 键 词：鸭梨 种子 转色 降温方法 成熟度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]