不同温度对冬枣冷害程度的影响  

Effect of different temperature on chilling injury of 'Dongzao' Jujube

作　　者：刘辉[1] 李江阔 农绍庄[1] 张平 寇文丽[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]天津市农产品采后生理与贮藏保鲜重点实验室,国家农产品保鲜工程技术中心,天津300384

出　　处：《食品工业科技》2012年第12期344-348,共5页Science and Technology of Food Industry

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

摘　　要：为了探讨冬枣冷害发生的温度以及不同低温下冬枣的冷害程度,确定冬枣最佳的贮藏温度,防止贮藏过程中冷害造成的损失,进行了相关实验研究。将冬枣分别在-0.5、-1.5、-2.0、-2.5、-3.0℃下贮藏,测定贮藏过程中冬枣的冷害指数、各项营养指标和生理指标的变化。结果表明:随着温度的降低,冬枣的冷害程度加剧,其中-0.5℃处理组在整个贮藏过程中均未出现冷害症状;-1.5℃处理组仅在贮藏末期90d时出现个别的冷害症状;-2.0、-2.5、-3.0℃处理组在贮藏的中后期均出现冷害症状,其中-3.0℃处理组细胞膜透性、MDA含量、乙醇含量和PPO活性显著高于其它处理组,总酚含量显著低于其它处理组,冷害症状最为严重。n order to explore the temperature that the Dongzao occurred chilling injury and the chilling injury extent under different temperatures,the chilling injury experiment for determing the best storage temperature without the occurrence of chilling injury were studied.The jujube was stored under different temperatures of-0.5、-1.5、-2.0、-2.5、-3.0℃ and the chilling injury index,several nutritional and physiological indexes were measured.Results showed that：the chilling injury extent was more severity when the temperature was lower,Dongzao stored at-0.5℃ did not occur chilling injury during the whole storage period;Dongzao stored at -1.5℃ occurred chilling injury individually in later storage period of 90d,all of the Dongzao stored at-2.0、-2.5 and -3.0℃ occurred chilling injury during the middle and later storage period.And Dongzao stored at-3.0℃ exhibited the maximum chilling injury,its cell membrane permeability,MDA content,ethanol content and PPO activity were significantly higher than other treatments,its total phenol content was observably lower than other treatments.

关 键 词：冬枣 低温 品质 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]