成熟度对香蕉冷害及贮藏品质的影响研究  

Effect of Maturity on Bananas Chilling Injury and Storage Quality

作　　者：邱佳容 张良清[1] 陈纯[1] 林震山[1] 王则金[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《食品工业》2015年第3期185-189,共5页The Food Industry

摘　　要：试验以漳州"坂仔"香蕉为试材,观察不同成熟度的香蕉果实在(8±0.5)℃贮藏期间出现的冷害程度及后熟情况,并测定香蕉果实在贮藏期间的生理指标。试验研究表明70%,80%和90%成熟的香蕉果实具有较好的抗冷性,其冷害指数显著低于60%成熟的。但90%成熟的香蕉果实因成熟度较高,催熟后品质迅速下降、并出现腐烂现象,使果实品质和贮藏性能明显降低;70%和80%成熟的香蕉果实硬度和可滴定酸含量缓慢下降,可溶性糖含量平稳增加,能较好的维持香蕉果皮的L*值和延缓香蕉果皮细胞膜透性上升,且能正常后熟,未出现明显的冷害症状,同时还保持了果实的正常品质和风味,体现出较高的商品价值;而60%成熟的香蕉果实因成熟度过低,果实中营养物质积累不足和抗冷性极差,冷害程度最为严重,不能正常后熟,完全不能食用。With the banana variety ＂Banzai＂ as material,different maturity bananas were studied on the influence of chilling injury and physiological indicators at（8±0.5）℃.The result showed as followings：70%,80% and 90% maturity of banana fruit had good cold resistance at low temperature;the chilling injury indexes were significantly lower than 60%maturity of banana fruit.But 90% maturity of banana fruit had higher maturity,their quality declined rapidly after ripening,so that the fruit quality and storage depredating;70% and 80% maturity of banana fruit titratable acidity decreased slowly and soluble sugar content steadily increased,better maintaining the brightness of the banana peel,delaying increase in membrane permeability,properly ripening without obvious chilling injury symptoms and maintaining the quality and flavor normal,which reflected the higher value of the goods.While 60% maturity of banana fruit were too low maturity,showing poor cold resistance and becoming the most serious degree of chilling injury,could not be properly ripen and eaten.

关 键 词：香蕉 成熟度 冷害 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]