热处理结合壳聚糖对哈密瓜生理活性的影响  

Influence of Heat Treatment with Chitosan on the Physiological Activity of Storage Hami Melon

作　　者：王静[1] 李学文[1] 廖新福 杨军 王正琴[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]鄯善县瓜果蔬菜研究中心,新疆鄯善838200

出　　处：《食品研究与开发》2013年第16期107-111,共5页Food Research and Development

基　　金：国家现代西甜瓜产业技术体系岗位专家:哈密瓜采后技术研究

摘　　要：以“西州蜜25号”哈密瓜为试验材料，试验设计四个处理：不经任何处理（CK）、55℃热水浸泡3min、2％壳聚糖涂膜处理、55℃热水浸泡3min＋2％壳聚糖涂膜处理（简称结合处理）；放置3℃～5℃冷库中贮藏，对哈密瓜在冷藏中腐烂率、呼吸强度、乙烯释放量及抗病性酶活性等进行研究。研究结果表明：结合处理可明显降低腐烂率，抑制呼吸强度上升，减少乙烯释放量，提高过氧化物酶（POD）、苯丙胺酸解氨酶（PAL）、B-1，3-葡聚糖酶（GLU）、几丁质酶（CHT）的活性，对保护膜的稳定性效果较好。＂Xi zhou mi 25＂ hami melon as test material. There were total four treatments：melon were not treated was CK, melon were soaked in 55℃ hot water for 3 minutes, melon were coated processing by 2 % of chitosan,melon were treated by heat treatment ＋ chitosan processing （referred to as combination treatment）,the melons were storaged at 3 ℃-5 ℃, the decay rate, respiration, ethylene production and disease resistance activities were researched. The results showed that： the decay rate ,respiration, ethylene production were reduced significantly and peroxidase （POD）, phenylalanine ammonia lyase（PAL）, B-1, 3-glucanase （GLU） and chitinase （CHT） activities were improved by combination treatment The stability of the film was protected.

关 键 词：热处理结合壳聚糖 哈密瓜 冷藏 生理变化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]