热激处理及贮藏温度对水蜜桃果实生理生化变化的影响  

Effects of Hot Treatment and Storage Temperature on Physiological and Biochemical Changes in Peach Fruits

作　　者：周涛[1] 许时婴[1] 王璋[1] 孙大文[2] 

机构地区：[1]江南大学食品学院,无锡214036 [2]爱尔兰国立大学农业与食品工程系

出　　处：《中国南方果树》2003年第2期39-44,共6页South China Fruits

摘　　要：研究了热空气处理和贮藏温度对水蜜桃硬度、果皮色泽、色素含量、呼吸作用、乙烯释放、脂肪氧合酶 (LOX)与过氧化物酶 (POD)活性的影响。结果表明 :4 0℃热空气处理 2 4小时可保持果实的硬度、抑制果皮中叶绿素的降解 ,推迟了呼吸高峰的出现 ,保持了细胞膜的完整性 ,热处理抑制了乙烯的释放 ,降低了LOX和POD活性。The effects of hot air treatment and storage temperature on firmness, soluble solids, pH, peel color, and respiration of peach, ethylene release and activity of LOX and POD were studied The results showed that the treatment with hot air at 40°C for 24h could maintain firmness, inhibit the degradation of chlorophyll in fruit peel, delay respiration summit, and maintain better cell membrane integrity. Hot air treatment could inhibit ethylene release, as well as decrease activity of LOX and POD

关 键 词：水蜜桃 硬度 呼吸强度 色泽 过氧化物酶 酶活性 脂肪氧合酶 热激处理 贮藏温度 

分 类 号：S662.1[农业科学—果树学]