韭菜提取物对香蕉后熟过程中主要生理指标变化的影响  

Effect of Chives Juice on Main Physiological Changes of Banana during Ripening

作　　者：张爱玉[1] 李俊[1,2] 黄秉智[1] 孟祥春[1] 段冬洋[1] 蒋侬辉[1] 

机构地区：[1]广东省农业科学院果树研究所,广东广州510640 [2]华南农业大学园艺学院,广东广州510642

出　　处：《食品科学》2011年第20期253-256,共4页Food Science

基　　金：广东省科技厅农业攻关项目(2009B020201011)

摘　　要：利用浸泡时间、浓度、浸泡方式3因素研究韭菜提取物对采后香蕉后熟过程中主要生理指标色泽、硬度、可溶性固形物、呼吸、乙烯释放等的影响。结果表明:韭菜提取物能够明显减缓香蕉果皮转黄,在第6天时处理果皮颜色为绿黄色,同时处理能够明显提高果皮的色饱和度;用20%韭菜提取物每24h浸泡2min共3次的处理在贮藏过程中硬度下降趋势明显低于对照;可溶性固形物的变化在贮藏过程中与对照没有明显的差异;贮藏过程中香蕉果实在第3天达乙烯高峰,处理的香蕉其乙烯一直处于较低水平并且低于对照;用20%韭菜提取物每24h浸泡2min共3次的处理,其保鲜效果最好,它能够明显延缓香蕉果实转黄,并且在贮藏过程中乙烯释放和呼吸强度都保持在较低水平。The effects of chives juice soaking under different conditions of soaking time,concentration and soaking way on major physiochemical and physiological parameters of banana during postharvest ripening,such as color,firmness,total soluble solid content,respiration and ethylene release,were probed.The results showed that chives juice could significantly delay the browning of banana peel,which was green-yellow in color on the 6th day,and improve the color saturation.Soaking 20% chives juice for 2 min every 24 h performed for 3 times resulted in a dramatic decrease in banana firmness when compared with the control.No significant difference in total soluble solid content was observed between the treatment group and the control.Ethylene release reached its maximum on the 3rd day and always revealed a higher level in the treatment group when compared with the control.In conclusion,soaking 20% chives juice for 2 min every 24 h performed for 3 times can provide a better way for preserving banana.

关 键 词：香蕉 后熟 颜色 呼吸 乙烯 

分 类 号：S667.9[农业科学—果树学]