降温方法对鸭梨采后果肉与果心抗冷性的影响  

Effects of cold-resisting property on the meat and fruits of postharvest YaLi pears with different cooling methods

作　　者：张爱琳[1,2] 胡小松[3] 李晓丹[1,2] 何爱红[4] 闫师杰[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]中国农业大学食品科学与营养工程学院,北京100083 [4]北京商贸学校,北京100076

出　　处：《食品与机械》2011年第2期114-118,共5页Food and Machinery

基　　金：国家自然青年科学基金项目(编号:30600424);国家863计划(编号:2002AA245081)

摘　　要：以鸭梨采后贮藏过程中果肉和果心褐变指数以及还原糖、可滴定酸、可溶性蛋白和游离脯氨酸的含量变化为考查指标,比较急降温和缓降温对不同采收成熟度生理及抗冷性的影响,完善鸭梨采后褐变机理。结果表明:晚采收可以提高鸭梨果实的抗冷性,但比早采更容易衰老褐变;而急降温导致鸭梨果心褐变较早发生;采用早采收缓慢降温处理可提高果肉和果心的可溶性蛋白含量,减缓上述指标的下降和脯氨酸的积累,提高果肉和果心的抗冷性,很好地抑制早采果果心和果肉的褐变。In order to investigate the effects of the mechanism and the cold-resisting property on the meat and fruits of postharvest with difficult cooling methods about YaLi pear,the evaluation indicators of browning index,reducing sugar contents,titrable acidity,soluble protein contents,free proline content were detected.The results showed that the late harvested method could increased the cold-resisting property,but the late harvested fruits were more easy browning than the early harvested;however,fast cooling method leaded to take place browning earlier.To adopted early harvested and slow cooling method could improved the soluble protein contents of the meat and fruit about Yali pear,lessened the accumulation on the all of indicators,this method was not only increased the cold-resisting ability but also inhibited the browning about the meat and fruit Yali pear very well.

关 键 词：鸭梨 降温方法 抗冷性 褐变 

分 类 号：S661.2[农业科学—果树学]