间歇升温对冷藏桃果实游离脯氨酸含量和冷害的影响  

Effects of Intermittent Exposure to Room Temperature on Free Proline and Chilling Injury of Peaches in Cold Storage

作　　者：韩涛[1] 李丽萍[1] 黄万荣[1] 白景云[1] 

机构地区：[1]北京农学院食品系,102208

出　　处：《果树学报》1995年第S1期46-49,共4页Journal of Fruit Science

基　　金：北京市高教局资助课题

摘　　要：观察分析了间歇升温对冷藏大久保桃果实游离脯氨酸含量、细胞膜透性及冷害的影响,结果表明:冷藏(2±1℃)30d及4d货架期(25—28℃)后,升温24h和36h的桃果实未发生冷害,脯氨酸含量在货架期下降;升温12h和对照的果实冷害严重,脯氨酸含量在货架期急剧上升,显著和极显著高于前两个处理,冷害越严重,值越大。细胞膜透性与冷害发生及严重程度无关,冷藏期间升温处理果实的膜透性大于对照,货架期结束时,各处理间无显著差异。Effects of intermittent warming treatments on content of free proline, cell membrane permeability and chilling injury of 'Okuba' peach fruits (Prunus persica L. Muring cold storage were investigated. It showed that there were no chilling injury appearing in peach fruits warming 24 and 36 hours at 30 days of cold storage (2±1°C)and at 4 days of shelf life (25-28),and that the content of free proline of fruits decreased during shelf life. The fruits of control and warming 12 hours raised serious chilling injury, the contents of free pro-line of the fruits increased greatly during shelf life, and were signaficantly higher than those of fruits for warming 24 and 36 hours. The changes of cell membrane permeability of fruits showed no relation with the appearing and level of chilling injury.

关 键 词：间歇升温 桃果实 游离脯氨酸 冷害 

分 类 号：S662.1[农业科学—果树学]