温汤处理对番石榴贮藏品质和生理的影响  

Effects of Hot Water Treatment on Storage Quality and Physiology of Psidium guajava

作　　者：张福平[1] 陈斯钊[1] 韩文苑[1] 方贤腾[1] 

机构地区：[1]韩山师范学院生物系,潮州521041

出　　处：《中国南方果树》2013年第4期16-21,共6页South China Fruits

基　　金：国家星火计划项目(2011GA780021)资助

摘　　要：番石榴果实经过45℃5分钟、45℃10分钟、50℃5分钟和50℃10分钟等4种温汤处理后于常温贮藏,定期检测比较其生理生化指标及观察果实品相。结果表明,50℃温汤5分钟处理对抑制番石榴的呼吸强度、降低质膜相对透性、丙二醛含量、多酚氧化酶和过氧化物酶活性,提高保护酶苯丙氨酸解氨酶活性相对效果最好;且能够减缓果实可溶性固形物、维生素C、蛋白质和有机酸等含量的下降速度,有效延缓番石榴采后衰老速度,延长贮藏时间,保持原有风味。Effects of hot water treatment on the nutritional quality and physiology of Psidium guajava during storage at normal temperature were studied.Results showed that among four hot water treatments（45 ℃ for 5 min,45 ℃ for 10 min,50 ℃ for 5 min and 50 ℃ for 10 min）,the 50 ℃ for 5 min displayed the highest fresh features of fruit.After the hot water treatment at 50 ℃ for 5 min,the respiratory intensity,cell membrane permeability,MDA content,peroxidase（POD） and polyphenol oxidase（PPO） activities of fruits were significantly restrained.Furthermore,this treatment enhanced phenylalanine ammonia lyase（PAL） activity,and delayed the decreasing of soluble solids contents,Vc,protein and organic acid contents.This treatment also delayed the postharvest senescence of guava fruit,prolonged the storage time and keeping the intrinsic flavour quality of guava fruit.

关 键 词：番石榴 温汤处理 常温贮藏 品质 生理 

分 类 号：S667.9[农业科学—果树学]