MA包装和预贮对黑宝石李冷藏品质及褐变的影响  

Effect of MA package and prestorage on quality and browning of Black Diamond plums during cold storage

作　　者：及华[1] 关军锋[1] 冯云霄[1] 李丽梅[1] 孙玉龙[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《果树学报》2011年第1期147-150,共4页Journal of Fruit Science

基　　金：国家"十一五"科技支撑项目(2006BAD22B01-6)

摘　　要：为探讨改善李贮藏性能的方法,以黑宝石李为试材研究了30μm PVC薄膜包装和8℃预贮对李果实贮藏品质及相关酶活性的影响。结果表明,与不包装(对照)相比,采用薄膜包装后直接冷藏(0℃)能有效抑制李果实软化和可溶性固形物含量(SSC)上升,减缓可滴定酸(TA)含量下降;包装后8℃预贮5 d、10 d的处理均降低果肉酚类物质含量,提高多酚氧化酶(PPO)活性,而且能明显抑制果肉褐变,预贮5 d处理效果好于预贮10 d处理。因此,MA包装后8℃预贮5 d可有效改善黑宝石李的贮藏性能。In order to improve storage effect,the influence of 30 μm PVC package and prestorage at 8 ℃ on storage quality and related enzyme activity of Black Diamond plums were investigated.Results showed that in contrast with non-package,the treatment of direct storage at 0 ℃ with film packge could inhibit fruit softening and the increase of SSC,and delay the decrease of titrable acid（TA） content.Prestorage treatment at 8 ℃ for 5 d or 10 d with package reduced phenolics content,but increased polyphenol oxidase（PPO） activity,and significantly inhibited flesh browning.Prestorage for 5 d was more efficient than 10 d in inhibiting flesh browning.It is suggested that prestorage treatment at 8 ℃ for 5 d with MA packge could effectively improve storage quality of Black Diamond plums.

关 键 词：李 预贮 褐变 MA包装 

分 类 号：S662.3[农业科学—果树学]