冷激处理对香蕉果实后熟及抗冷性的影响  

Effect of cold shock treatment on ripening and cold resistance of banana fruits

作　　者：邱佳容 王则金[1] 张良清[1] 林震山[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与机械》2015年第4期144-147,共4页Food and Machinery

基　　金：科技部科技富民强县专项(编号:国科发农[2013]514号)

摘　　要：坂仔香蕉分别经0℃冷风处理2,3,4,5h,3℃冷风处理4,6,8,10h后,置于(8±0.5)℃冷库中贮藏,贮藏30d后,置于(20±0.5)℃恒温箱中催熟,观察其冷害症状和后熟情况,并定期取样测定3℃冷激处理6h的香蕉果实在(8±0.5)℃贮藏期间抗冷性生理指标。结果表明:与对照组相比,3℃冷激处理6h能显著降低冷害指数,提高后熟品质且延长货架期。此外,3℃冷激处理6h还延缓了香蕉果皮细胞膜透性的上升,降低了丙二醛含量,提高了可溶性蛋白质和游离脯氨酸含量。试验证明:3℃冷激处理6h不仅可以有效保持香蕉果实的后熟品质、延长货架期,而且还能显著提高香蕉果实在低温贮藏期间的抗冷性。Banzai banana was treated by 0 ℃ cold shock 2, 3, 4, 5 h and 3 ℃ cold shock treatment 4, 6, 8, 10 h, stored at （8±0.5） ℃ of 30 d, ripened at （20±0.5） ℃ and the chilling injury symptoms And 3 ℃ cold shock treatment 6 of the constant temperature box, and postripeness were observed. h of banana fruits were regularly sampled and measured cold resistance physiological indexes during the period of （8±0.5） ℃. The results showed that： compared with the control group, 3 ℃ cold shock 6h could significantly reduce the chilling injury index, improve the quality of after-ripening and pro- long the shelf life. In addition, it delayed cell membrane permeability of bananas peel increased, reduced MDA content, improved soluble protein content and free proline content of banana fruits. In summary, 3 ℃ cold shock 6 h treatment not only could effectively maintain the ripening of quality and prolong the shelf life of bananas, but also could significantly improve the cold resistance of banana fruits.

关 键 词：冷激处理 香蕉 后熟 抗冷性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]