冷激处理对冷藏香蕉果实内源多胺和乙烯的影响  

Effects of Cold Shock Treatments on Polyamines and Ethylene of Cold-Stored Banana Fruit

作　　者：邱佳容 张良清[1] 陈纯[1,2] 王则金[1,2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农副产品保鲜技术开发基地,福建福州350002

出　　处：《食品与生物技术学报》2016年第11期1189-1194,共6页Journal of Food Science and Biotechnology

基　　金：科技部科技富民强县专项(国科发农[2013]514号)

摘　　要：为了研究冷激处理对冷藏香蕉果实內源多胺和乙烯的影响及其与冷害的关系。将3℃冷激处理6 h和未经冷激处理的香蕉同时置于(8±0.5)℃下贮藏,定期测定香蕉果实冷害指数、感官品质、内源多胺和乙烯的含量。结果表明:腐胺与乙烯生成存在比较明显的正相关关系,但随着乙烯生成的增加,亚精胺和精胺含量会明显下降。与对照组相比,3℃冷激处理6 h可明显降低香蕉果实的腐胺含量和乙烯释放量,并延迟二者峰值的出现,延缓亚精胺和精胺含量的下降,同时降低香蕉果实的冷害指数,维持果实较好的的贮藏品质,从而减轻香蕉果实冷害的发生。The effect of pre-storage cold shock treatment （CST） at 3℃ on polyamines （Put, Spd, Spm） and ethylene of cold-stored banana fruit was investigated,and its relationship with chilling injury was also studied. The chilling injury index, sensory quality and the contents of polyamines and ethylene in banana fruit were determined periodically for fruits treated with cold air at 3 ℃ for 6 h and the untreated control samples,all of which were stored at （8 ±0.5）℃. A positive correlation between Put and ethylene was observed. The contents of Spd and Spm decreased significantly with that of ethylene increased. The contents of Put and ethylene significantly decreased if pre-treated with CST at 3℃ for 6 h,comparing with the control group. The delay of the maximum values of Put and ethylene was also observed. CST treatment could efficiently slowdown the reduction of Spd and Spm,while inhibit the chilling injury of fruit. A better quality of banana fruit could be achieved under CST treatment with effective resistance of fruit chilling injury.

关 键 词：冷激处理 香蕉 内源多胺 乙烯 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]