不同贮藏温度下石榴褐变生理特性的研究  

Post-harvest Physiological Characteristics Studies on Pericarp Browning of Pomegronate Fruit under Different Storage Temperature

作　　者：赵迎丽[1] 李建华[1] 闫根柱[1] 王亮[1] 冯志宏[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《食品研究与开发》2013年第18期90-93,共4页Food Research and Development

基　　金：山西省农业科学院攻关项目"石榴果实气调贮藏保鲜技术研究"(ygg1001)

摘　　要：以新疆大籽石榴为试材,对不同贮藏温度(8、4、0℃)条件下,石榴采后果皮褐变生理特性进行了研究。结果表明,不同温度对石榴果实褐变发生的影响存在着两种不同的情况,4℃和0℃下的低温会对新疆大籽石榴造成低温伤害褐变,表现为石榴果皮细胞膜透性的升高以及膜脂质过氧化产物丙二醛的积累,内部籽粒发白,白色隔膜褐变,果皮出现水渍状凹陷斑并连接成大面积褐色斑块,严重时冷害部位果皮组织开始坏死并滋生病菌。8℃下果实未发生冷害,果实贮藏的后期出现细胞膜透性破坏、膜脂过氧化产物丙二醛含量缓慢升高,酚类物质的氧化降解,果皮出现了轻微的衰老褐变。The post-harvest physiology and mechanism of pericarp browning of Pomegronate Fruit under different storage temperature were studied. The fruits stored at 4 ℃ and 0 ℃ showed the abnormal increase of membrane permeability and the accumulation of malondialdehyde （MDA） content. The symptoms of CI are surface pitting, pericarp browning, pale color of the arils, brown discoloration of the white segments separating the arils.Compared with the fruit stored at 0 ℃ and 4 ℃, the fruits stored at 8 ℃ ,its MDA content and membrane permeability of pericarp slowly increased, the content of phenolic substances declined slightly with extension of preservation, and the pomegranate pericarp developed brown after 84 d without chilling injury.

关 键 词：石榴 贮藏温度 采后 褐变 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]