不同贮藏方式对磨盘柿贮藏品质和生理的影响  

Effect of different storage methods on storage quality and physiology of Mopan persimmon

作　　者：张鹏[1,2] 李江阔[2] 陈绍慧[2] 张平[2] 周志江[1] 

机构地区：[1]天津大学化工学院,天津300072 [2]国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验,天津300384

出　　处：《食品工业科技》2012年第14期339-343,347,共6页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2012BAD38B01);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项目(11JCYBJC08500)

摘　　要：为了探讨磨盘柿最佳的贮藏方式,研究了不同贮藏方式对柿果品质、生理变化和褐变底物及相关酶的影响。结果表明:冰温贮藏能较好地抑制磨盘柿的采后衰老,具体表现在延缓了果实硬度下降,维持较高的维生素C、可溶性固形物和可滴定酸含量;抑制呼吸强度的增加、推迟乙烯高峰出现的时间;抑制贮藏后期丙二醛和膜相对电导率的增加、总酚含量的下降和PPO活性的增加,保持较高的SOD活性,有效控制果实褐变的发生等方面。与普通冷藏相比,冰温贮藏可将磨盘柿贮藏期延长45d以上。In order to explore optimal storage method of Mopan persimmon,effect of different storage methods on persimmon fruit storage quality,physiology,browning substance and enzyme was studied. Results showed that controlled freezing point storage controlled the decrease of fruit firmness,kept higher Vc,total soluble solids and titratable acidity,maintained original nutrition constituent,restrained the rise of fruit respiration intensity,postponed the emerging time of ethylene peak,controlled the increase of fruit MDA and membrance relative conductance,the decline of total phenol and the rise of PPO activity during later storage,maintained higher SOD activity,effectively delayed the occurrence of fruit browning. Controlled freezing point storage could extend fresh-keeping period of Mopan persimmon above 45d compared with common cold storage.

关 键 词：磨盘柿 冰温贮藏 减压贮藏 衰老褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]