冰温贮藏对柿果褐变以及相关指标的影响  

Effect of freezing point storage on browning and physio-quality in persimmon

作　　者：董长林[1] 李江阔[2] 张鹏[2] 张平[2] 农绍庄[1] 

机构地区：[1]大连工业大学生物与食品工程学院,大连116034 [2]国家农产品保鲜工程技术研究中心天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《果树学报》2011年第2期263-267,共5页Journal of Fruit Science

基　　金：国家科技支撑项目(2006BAD30B01);天津市农业科技成果转化与推广项目(201002020)

摘　　要：以磨盘柿和次郎甜柿为试材,分析其贮后褐变指数、品质指标、生理生化指标和褐变底物及相关酶系的变化,探讨不同贮藏环境对2种柿果贮藏过程中褐变的影响。结果表明,在冰温(-0.5～-0.2)℃条件下,磨盘柿和次郎甜柿的褐变指数均低于冷藏(0±1)℃果实,且磨盘柿褐变指数低于次郎甜柿。冰温处理减缓了2种柿果的总酚含量和水分含量的下降,抑制了PPO的活性、乙醇含量的积累、丙二醛(MDA)含量的积累和细胞膜透性的增加,有效抑制了柿果褐变的发生。Changes of browning index,quality index,physiological and biochemical index,browning substrates and related enzymes in Mopan Persimmon and Jiro Persimmon were analyzed during the storage.The effect of different treatments on browning in the two cultivars was explored as well.The results showed that the browning index in Mopan Persimmon and Jiro Persimmon was lower during Controlled Freezing Point storage（-0.5 to-0.2 ℃）than during Cold Storage（0±1） ℃,and the browning index of Mopan Persimmon was lower than that of Jiro Persimmon.Controlled Freezing Point storage alleviated the decrease of total phenol and moisture content,and inhibited the increase of PPO activity,the accumulation of ethanol content and MDA content.The increase of membrane permeability was also inhibited.The treatment of Freezing Point storage effectively inhibited fruit browning.

关 键 词：磨盘柿 次郎甜柿 褐变 冰温 

分 类 号：S665.2[农业科学—果树学]