南果梨贮藏期果皮超微结构变化与褐变的关系  

Relationship Between the Peel Ultrastructural Changes and Browning of Nan Guo Pear Fruit

作　　者：李磊[1] 李栋[1] 方旭东[1] 李贤宇[1] LI Lei, LI Dong, FANG Xudong, Ll Xianyu(Department of Energy and Chemical Technology.Tianjin Bohai Vocational Technical College,Tianjin 300402 China)

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：《食品与生物技术学报》2018年第7期769-775,共7页Journal of Food Science and Biotechnology

摘　　要：以南果梨为试验材料,采用质量分数2%氯化钙处理、0.2%壳聚糖涂膜处理,以去离子水处理作空白对照,研究其在南果梨低温贮藏过程中对果皮超微结构的影响。结果表明:在贮藏过程中,南果梨的果皮超微结构的变化明显;贮藏结束时,果皮的褐变部位中的角质层出现了大面积脱落的迹象,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。The effects of postharvest treatments of 2% CaCl2 treatment,0.2% chitosan coating treatment on peel ultrastructural changes and browning of ＇Nan Guo＇pear were studied during storage,soaking with water as CK. The results showed that the ＇Nan Guo＇ 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. Calcium chloride 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.

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：S661.209[农业科学—果树学]