南果梨贮藏期果皮超微结构变化与褐变的关系  

The relationship between the peel ultrastructural changes and browning of Nanguo pear fruit

作　　者：李磊[1] 李栋[1] 方旭东[1] 李贤宇[1] 

机构地区：[1]天津渤海职业技术学院能源化工系,天津300402

出　　处：《食品科技》2016年第9期60-64,共5页Food Science and Technology

摘　　要：以南果梨为试验材料,采用2%氯化钙处理、0.2%壳聚糖涂膜处理等,研究其在南果梨低温贮藏过程中对果皮超微结构的影响,以去离子水处理作空白对照。结果表明:贮藏期间,南果梨果皮超微结构发生明显变化,到贮藏结束时褐变部位的角质层有大面积的脱落,并且有已栓化后死亡的表皮细胞组织细胞已明显裸露,呈现蜂窝状形式,组织排列无序,果皮蜡质层面积逐渐减少;氯化钙处理和壳聚糖涂膜处理果皮结构比较完整,没有出现明显的变化,在一定程度上抑制了果皮油渍化的发生,较好地延缓了果皮蜡质的变化。2种处理可能通过抑制果皮蜡质超微结构变化从而延缓南果梨果皮褐变的发生,其中以氯化钙处理效果最好。The effects of postharvest treatments of 2% Ca Cl2 treatment, 0.2% chitosan coating treatment on peel ultrastructural changes and browning of Nanguo pear were studied during storage, soaking with water as CK. The results showed that the Nanguo pear peel during storage, obvious changed in ultrastructure, by the end of the storage of corneous layer fallen off a large area of browning position, and had already died after suberization epidermal tissue cells and clearly exposed, present cellular form, and the organization was arranged disorderly, and peel wax layer area gradually reduced. Calciumchloride and chitosan coating processing structure of the skin was more complete, no obvious change, suppressed the skin of oily to a certain extent, better to delay the peel wax. Two kinds of processing could inhibit the peel wax ultrastructural changes and delayed the Nanguo pear fruit browning. Calcium chloride treatment effect was best.

关 键 词：南果梨 氯化钙处理 壳聚糖涂膜处理 超微结构变化 褐变 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]