采收成熟度与贮藏温度对甜樱桃果实生理生化变化的影响  

Effects of harvest maturity stages and storage temperatures on physiological and biochemical changes of postharvest sweet cherry

作　　者：刘程惠[1] 姜爱丽[1] 乔小飞[1] 吴晓彬[2] 兰鑫哲[2] 胡文忠[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]大连工业大学食品工程学院,辽宁大连116034

出　　处：《食品工业科技》2011年第3期371-373,384,共4页Science and Technology of Food Industry

基　　金：辽宁省科学技术计划项目;国家人力资源和社会保障部留学人员科技活动项目;辽宁省教育厅科研项目(2009S023)

摘　　要：以晚熟甜樱桃新品种"晚红珠"为实验材料,将甜樱桃分为两个成熟度,再将两种成熟度的甜樱桃平均分为两组,经过预冷分别在0℃和2℃的冷库中贮藏,每4d取样一次测定相关指标的变化。实验结果表明:在贮藏期间,两种成熟度甜樱桃的过氧化物酶(POD)活性和丙二醛(MDA)含量逐渐上升;多酚氧化酶(PPO)活性先下降后增加,在12d时降到最低,之后逐渐上升;总酚、类黄酮、花青素总体呈下降趋势;超氧化物歧化酶(SOD)活性先增加,在第12d之后逐渐降低。高成熟度樱桃的衰老速度比低成熟度的快。0℃的贮藏条件比2℃更有利于甜樱桃的贮藏。New varieties of sweet cherry＂Wan Hong Zhu＂were used as the test material.The sweet cherry was mainly picked by maturity stage into two parts of high and low.After pre-cooling,they were stored differently at 0℃ and 2℃ in the refrigerator.Samples were made and changes were measured in relevant indicators every four days. The conclusion indicated that two maturity stages of sweet cherry’s POD activity and MDA content gradually increased during storage,the PPO activity of sweet cherry first decreased and then increased to minimum at 12 days,then increased gradually.The total phenols,flavonoids and anthocyanin showed a descending trend.The SOD activity of sweet cherry increased firstly,and then gradually decreased.Aging speed of high maturity cherries was faster than low maturity cherries.The 0℃ storage conditions were more favorable than 2℃ conditions storage of sweet cherries.

关 键 词：“晚红珠”甜樱桃 成熟度 酶活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]