液浸调控磨盘柿涩味转变相关生理因素的研究  

Study of Liquid Storage on Regulating Astringent Changing Physiology Factors in Mopan Persimmon

作　　者：张鹏[1] 李金金[2] 李江阔[1] 张平[1] 陈绍慧[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]鞍山师范学院高等职业技术学院,辽宁鞍山114016

出　　处：《保鲜与加工》2011年第5期31-35,共5页Storage and Process

基　　金：天津市农业科技成果转化与推广项目(201002020);天津市自然科学基金(11JCYBJC08500)

摘　　要：以磨盘柿为试材,研究不同液浸处理对冰温贮藏(-0.5～-0.2)℃柿果涩味转变、品质及生理指标的影响。结果表明:在冰温条件下,用2%浓度的NaCl溶液贮藏磨盘柿,可使果实的乙醇含量在贮藏30～45 d内急剧增加,促进可溶性单宁的降低,在贮藏45 d时达到完全脱涩,并可有效延缓果实硬度的下降,具有脱涩和保脆的双重作用,同时可保持相对较高的可溶性固形物和可滴定酸含量,抑制贮藏后期果实丙二醛和膜相对电导率的增加,减缓果实的衰老进程。The effects of different liquid storage treatments on astringent, quality and physiological indexes of Mopan persimmon during controlled freezing point storage （-0.5 -0.2）℃ were studied. Results showed that persimmon fruit immersed in 2 % NaCl liquid under controlled freezing point storage had higher ethanol content during 30 to 45 d, promoted the decline of soluble tannin, were de-astringent completely at 45 d, postponed the descend of fruit firmness effectively, had de-astringent and crisp-keeping double effect. And that maintained higher total soluble solids and titratable acidity content, controlled the rise of later storage fruit MDA and membrance relative conductance, deferred fruit senescence process.

关 键 词：液浸 磨盘柿 生理因素 脱涩 保脆 

分 类 号：S665.2[农业科学—果树学]