机械损伤对砀山酥梨采后生理生化变化的影响  

Effects of Mechanical Damage on Postharvest Physiology and Biochemistry of Dangshan Pear

作　　者：俞雅琼[1] 董明[1] 王旭东[1] 张国庆[1] 李娜[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《保鲜与加工》2011年第3期10-15,共6页Storage and Process

摘　　要：以砀山酥梨为试材,采用人工机械损伤处理,分别置于3℃和18℃条件下贮藏,探讨不同机械损伤程度对砀山酥梨采后生理生化变化和品质的影响。结果表明,与对照相比,砀山酥梨在受到机械损伤后,呼吸强度明显提高,可溶性固形物、可滴定酸、VC含量及果肉硬度明显下降;纤维素酶和苯丙氨酸解氨酶活性均呈下降趋势,并低于对照,3℃和18℃下酶活性变化差异不明显;低温贮藏可延缓砀山酥梨可溶性固形物、可滴定酸、VC含量及果肉硬度的下降速率。The changes of mechanical damage on respiration rate,soluble solids,fruit pulp quality,PAL and cellulose activitiy of Dangshan Pear during storage at 3 ℃ and 18 ℃ were investigated at fixed period.The effects of mechanical damage degree on postharvest physiology and biochemistry of Dangshan Pear were preliminary discussed.The results showed that,after mechanical damage,the respiration rate gradually increased.The soluble solids content,organic acid,VC,flesh firmness decreased obviously,storage at low temperature can delay the soluble solids content,organic acid,VC,flesh firmness decline rate.The PAL and cellulose activitiy lower than controls,gradually declined.The Enzyme activity did not change significantly during storage at 3 ℃ and 18 ℃.

关 键 词：机械损伤 砀山酥梨 贮藏 生理生化 

分 类 号：S661.2[农业科学—果树学]