青梅果实采后的软化特性与色泽变化  

Study on the Fruit Softening Characteristics and the Changes of Flesh Color of Postharvested Green Mume

作　　者：王阳光[1] 陆胜民[2] 马子骏[2] 席玙芳[1] 

机构地区：[1]浙江大学食品系,浙江杭州310029 [2]浙江万里学院生物技术研究所,浙江宁波315101

出　　处：《果树学报》2002年第3期170-174,共5页Journal of Fruit Science

基　　金：浙江省自然科学基金资助项目(399490);宁波市博士基金资助项目(0011017)

摘　　要：以青佳品种为试材研究了青梅在25℃±1℃、相对湿度85%贮藏条件下果实采后软化特性及色泽变化。结果表明:采后6～8d,青梅果实呼吸强度和乙烯释放量均出现高峰,表明果实属于呼吸跃变型;采后6d内,果肉硬度和叶绿素含量迅速下降,膜相对透性迅速增大,果肉色泽急剧转黄,表明6d内青梅果实易快速软化和黄化,在常温下仅能保鲜5d左右。采后2～4d,多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)和羧甲基纤维素酶(Cx)活性升高,这可能是果肉急剧软化的主要原因。The softening characteristics and the changes of flesh color of postharvested green mume were observed and studied under the temperature of25℃±1℃and85%RH.Results indicated that the respiration pattern of mume fruit is a climacteric one because it presented peaks of the respiration rate and enthylene production during the first6～8days of storage.The decrease of firmness and chlorophyll content and yellowing of the flesh were rapid in mume fruit during the first6days of storage,while the increase of the flesh cell membrane permeability was intensive.So it was easily fast softening and yellowing of green mume during the first6days of storage.The increase of the activities of polygalacturonase(PG),pectin methylessterase(PME)and Carboxymethylcellulase(Cx)probably resulted in fast softening of green mume during the first6days of storage.

关 键 词：青梅果实 软化特性 果肉色泽 收获 青佳品种 呼吸跃变型 乙烯释放量 酶活性 

分 类 号：S662.4[农业科学—果树学]