温度胁迫对青海软儿梨采后成熟衰老的影响  

The Effect on Ripening and Senescence of Qinghai Soft Pear by Temperature Stress

作　　者：牛永武 张俊[1] 吴嘉南 焦迎春[2] 董亚晨[1] 陈启和[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310058 [2]青海大学生态环境工程学院,西宁5310086

出　　处：《中国食品学报》2016年第1期196-201,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以青海软儿梨为研究对象,采用25,37,50℃3种温度处理,研究温度胁迫对软儿梨褐变与成熟衰老的影响。结果表明高温对软儿梨的成熟衰老有较大影响,在不同的温度处理条件下,果皮中多酚氧化酶(PPO)、过氧化物酶(POD)、酚类物质和丙二醛(MDA)变化不尽相同,在多数情况下,多酚氧化酶(PPO)、过氧化物酶(POD)、酚类物质和丙二醛(MDA)的含量高于果肉。高温加速果实的褐变与衰老,温度越高,果实脱水严重,硬度越大。为有效改善果实的贮藏性能和后熟品质提供理论依据。In this paper, Soft Pear is studied by different temperature treatment of 25, 37, 50 ℃. The effects of different temperature on the browning and ripening and senescence were compared. The results show that temperature has a greater impact on the ripening and senescence of Soft Pear. The changes of polyphenol oxidase（PPO）, peroxidase（POD）, phenolic compounds and malondialdehyde（MDA） are different from temperatures. In most cases, the contents in fresh are greater than the pericarp. It can be concluded that the browning and ripening and senescence are accelerated at high temperature, higher the temperature, more severe the dehydration and greater the hardness. The present findings provide an effective theoretical basis for storage and quality of after-ripening fruit.

关 键 词：软儿梨 温度胁迫 褐变 成熟衰老 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]