大蕉后熟过程中生物学特性与成熟度的相关性研究  

The biological characteristics of plantain during after-ripening and its relationship with maturity

作　　者：白永亮 凌志洲 沈淑欣 温海祥[1] 夏雨 BAI Yong-liang;LING Zhi-zhou;SHEN Shu-xin;WEN Hai-xiang;XIA Yu(School of Food Science and Engineering ,Foshan University,Foshan 528000,China;Ju Xiang Yuan Health Food(Zhongshan)Co. ,Ltd. ,Zhongshan 528437,China)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528000 [2]咀香园健康食品(中山)有限公司,广东中山528437

出　　处：《广东农业科学》2017年第12期124-129,共6页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2016B090918093)

摘　　要：研究大蕉采后贮藏后熟过程中生物学指标的变化及其与表皮色泽的相关性,找出能够判定大蕉成熟度的标志性指标。将大蕉放在温度为15℃、相对湿度为85%左右的贮藏环境下自然后熟,分别测定大蕉采后12 d后熟期间多酚氧化酶(PPO)、过氧化物酶(POD)活性、可滴定酸含量、pH值、抗坏血酸含量、不溶性膳食纤维含量及表皮色泽的变化,并进行相关性分析。结果表明:在大蕉后熟过程中,果肉PPO、POD活性呈上升趋势,可滴定酸、不溶性膳食纤维含量逐渐增加,抗坏血酸含量有所波动,总体呈下降趋势,pH值及表皮色泽h值下降,且趋势明显;通过SPSS软件分析,不溶性膳食纤维与h值呈显著相关,PPO、POD活性、可滴定酸及pH值与表皮色泽h值均呈极显著相关,其中可滴定酸含量和pH值的相关性最大。因此,上述所测指标能较好地反映大蕉在自然后熟过程中成熟度的变化,结合操作便捷性,pH值可作为判断大蕉果肉成熟度的标志性指标,为大蕉果实成熟度的判定及加工成熟度的选择提供了依据。To find the determining indicator of plantain maturity,the changes of some biological indicators of plantain during after-ripening and its correlation with surface color were studied.The plantain was stored at15℃and relative humidity of85%for ripening naturally.During the12days of after-ripening,the polyphenol oxidase(PPO)activity and peroxidase(POD)activity,titratable acid content,pH value,ascorbic acid and insoluble dietary fiber content were determined,and their correlation with surface color was analyzed.Results showed that during afterripening,the PPO activity and POD activity increased,the titratable acid and insoluble dietary fiber content increased gradually.On the whole,the content of ascorbic acid decreased with fluctuation.The pH value and the h value of surface color decreased obviously.Using SPSS software analysis,the insoluble dietary fiber content was significant with h value of surface color.The correlation of PPO,POD activity,titratable acid and pH value with the h value was extremely significant.The R value of the titratable acid content and pH value was higher among them.Therefore,the measured indicators can reflect the maturity of plantain well.And combined with the convenience of operation,pH value can be used as a judgment indicator of maturity during after-ripening,also as the theory foundation for the determination of plantain fruit maturity,even in the process.

关 键 词：大蕉 成熟度 多酚氧化酶 过氧化物酶 抗坏血酸 膳食纤维 

分 类 号：S668.1[农业科学—果树学]