复合保鲜剂对香蕉的保鲜效果及对果皮某些生化特性的影响  

EFFECTS OF A COMPLEX PRESERVATIVE ON THE FRESHKEEPING OF BANANA FRUIT AND SOME BIOCHEMICAL CHARACTERS IN THE PERICARP

作　　者：李杨瑞[1] 杨丽涛[1] 莫家让[1] 

机构地区：[1]广西农学院

出　　处：《园艺学报》1991年第1期39-43,共5页Acta Horticulturae Sinica

摘　　要：在用聚乙烯塑料袋包装和加入乙烯吸收剂的条件下,采用我们研制的复合保鲜剂处理香蕉,在29.0± 1.7℃的高温下保鲜时间比只用杀菌剂处理的多 8-18天。贮藏22天后对香蕉果皮进行生化分析的结果表明,用复合保鲜剂处理后可维持较高的Ca^(++)-ATP酶、Mg^(++)-ATP酶活性以及较高的叶绿素、类胡萝卜素、花色素苷含量,并能有效地控制水溶性蛋白质的合成,降低多酚氧化酶和过氧化物酶活性,还使超氧物岐化酶活性维持在较低水平。Bananas treated with a complex preservative had a longer fresh-keeping period (about 8-18 days longer) than those treated only with fungicide when the fruits were kept in sealed polyethylene bags containing ethylene absorbents under the temperature of 29.0 ± 1.7℃. The biochemical analyses of pericarp samples 22 days after storage showed that the treatment with complex preservative maintained higher activi-ties of Ca++-ATPase and Mg++-ATPase, as well as higher contents of chlorophyll, carotenoid and anthocyanin, but lower activities of superoxide dismutase, polyphenol oxidase and peroxidase, as well as lower content of protein.

关 键 词：复合保鲜剂 香蕉 酶 色素 

分 类 号：S668.109.3[农业科学—果树学]