‘宝岛蕉’后熟过程中品质变化的研究  

Study on the Quality Change in the Process of After-Ripening in‘Baodao’Banana

作　　者：魏军亚[1] 程石 耿沙 刘跃威 刘德兵[2] 魏守兴[1] WEI Junya;CHENG Shi;GENG Sha;LIU Yuewei;LIU Debing;WEI Shouxing(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences/National Tropical Fruit Improvement Center/Hainan Tropical Fruit Cultivation Engineering Technology Research Center,Danzhou 571737,Hainan;College of Applied Science and Technology of Hainan University,Danzhou 571737,Hainan)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所/国家热带果树改良中心/海南省热带果树栽培工程技术研究中心,海南儋州571737 [2]海南大学应用科技学院,海南儋州571737

出　　处：《中国热带农业》2020年第5期42-48,共7页China Tropical Agriculture

基　　金：海南省重点研发专项(ZDYF2019075);国家香蕉产业技术体系儋州综合试验站(CARS32-16)。

摘　　要：以‘宝岛蕉’为试材,在温度18℃,相对湿度85%~90%的条件下,测定乙烯利处理‘宝岛蕉’果实后熟期间的生理和品质指标的变化,研究‘宝岛蕉’果实在后熟过程中品质的变化规律。结果表明:随着后熟过程,‘宝岛蕉’果皮膜透性增加,硬度下降,果皮总叶绿素含量下降,果皮颜色由绿逐渐转黄,果肉淀粉很快发生水解转化为可溶性糖,可溶性糖含量增加,可溶性固形物含量迅速升高,VC含量变化呈下降趋势,后熟期间果实色泽及品质性状均显著提高。Under the condition of 18℃ and 85%-90% relative humidity,the changes of physiology and quality indexes of‘Baodao’banana fruit treated with Ethephon were measured,and the quality changes of‘Baodao’banana fruit during the after-ripening were studied.The results showed that the ripening process was accompanied by increased permeability of peel membrane,decreased hardness and decreased content of total chlorophyll in peel making,the color of peel change from green to yellow.With the starch in pulp hydrolyzed to soluble sugar,the content of soluble sugar increased.Besides,the content of soluble solid increased rapidly while the content of VC showed a downward trend.It can be concluded that the fruit color and quality characters were significantly improved during the after-ripening period.

关 键 词：‘宝岛蕉’ 后熟 品质 变化 

分 类 号：S668.1[农业科学—果树学]