热处理对中华猕猴桃软化的影响  

Effects of Heat Treatments on Softening of Actinidia Chinensis Planch

作　　者：庞凌云[1] 詹丽娟[1] 李瑜[1] 邵建峰[1] 吕静[1] 林思彤[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国食品学报》2015年第9期186-191,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以中华猕猴桃为材料，分别用30，35，40℃的蒸馏水处理10min；以室温蒸馏水处理10min为对照组，自然冷却后于0～℃贮藏，每隔4d测定相关指标，研究热处理对中华猕猴桃软化的影响。结果表明：35℃热处理可抑制中华猕猴桃果实的呼吸强度。延缓果实硬度、VC含量、淀粉含量的下降，减缓果实组织细胞膜渗透率、丙二醛（MDA）和可溶性果胶含量的上升，在一定程度上抑制纤维素酶和过氧化物酶（POD）活性，有效延缓果实的软化衰老。Actinidia chinensis planch were immersed for 10 min in distilled water which temperatures were 30 ℃, 35 ℃, 40 ℃respectively, then stored at 0～4 ℃ after self-cooling, studied the effect of heat treatment on softening by de- termining the physiological parameters every fifth day. Fruits immersed in distilled water at room temperature for 10 min were used as control. The results showed that 35 ℃ heat treatment could inhibit the respiratory intensity of the fruit, de- lay the decrease of fruit firmness and VC content, and prevent the loss of starch content, as well as mitigate the in- crease in fruit tissue membrane permeability, malondialdehyde （MDA） content, fruit soluble pectin content. To some ex- tent, the activities of cellulase and peroxidase （POD） were inhibited, and the heat treatment could delay fruit softening and senescence.

关 键 词：中华猕猴桃 热处理 软化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]