甜菜碱结合热处理降低采后香蕉果实冷害的研究  

Study on glycine betaine combined with heat treatment reducing chilling injury in postharvest banana fruits

作　　者：鹿常胜[1] 潘永贵[1] 何其[1] 张智毅[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2014年第4期300-305,共6页Science and Technology of Food Industry

摘　　要：以海南产巴西种香蕉果实为试材,通过甜菜碱与热水结合处理,使用响应面法优化处理条件,测定处理后香蕉果实的冷害发生率与冷害指数,确定出能显著降低香蕉果实冷害的最优处理条件。最优处理条件为:甜菜碱浓度13mmol/L,热水温度51℃,浸泡时间4min。经过(4±1)℃贮藏6d后,混合处理组果实的冷害发生率为10.56%,比对照组降低了65%,并且感官品质优于其他处理组。Abstract.Banana fruits （Musa sp.,AAA group,CV. Brazil） were harvested from Hainan island,and fruits were treated by Glycine Betaine which combined with hot water. Response surface methodology（RSM） was used to optimize experimental conditions. The chilling injury rate and index were measured to determine the best condition for reducing chilling injury in banana fruits. Results were as follows： the concentration of GB was 13mmol/L , the temperature of hot water was 51 ℃ , and immersing time was 4min. After 6 days＇ storage at （4±1）℃ ,the rate of chilling injury of compound treatment was 10.56% ,reduced 65 percent compared to the control group ,and sensory quality of compound treatment group was superior to other groups.

关 键 词：香蕉 冷害 甜菜碱 热处理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]