共查询到19条相似文献,搜索用时 234 毫秒
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《农产品加工.学刊》2017,(23)
肥桃果实柔软多汁、风味芳香、营养丰富,是我国地方名优果品之一。采后常温下极易腐烂变质,低温贮藏易受冷害、褐变,不耐贮藏。从采后呼吸作用、乙烯、酶活、细胞膜的变化,以及低温贮藏下的冷害生理等方面论述了肥桃果实采后的生理变化,阐述了肥桃果实的物理保鲜、化学保鲜和涂膜保鲜等贮藏技术的研究现状,为深入研究肥桃果实保鲜提供理论依据。 相似文献
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冬枣采后生理及保鲜技术研究进展 总被引:2,自引:0,他引:2
冬枣采后贮藏期间各项生理指标变化较大,应采取保鲜措施减缓生理变化,延缓衰老。本文从呼吸作用、内含物变化、乙烯释放、酶的作用几方面概述了冬枣的采后生理特性,并从物理保鲜、化学保鲜、生物保鲜3个方面综述了国内外冬枣保鲜技术研究进展,指出各类保鲜技术的保鲜机理及优缺点等,展望了冬枣保鲜的研究方向,以期为我国冬枣产业的发展提供理论指导。 相似文献
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《农产品加工.学刊》2019,(22)
西番莲是典型的热带呼吸跃变型水果,不耐贮藏和运输。从西番莲果实采后品质变化及其保鲜技术综述了国内外相关的研究概况,指出了当前西番莲采后贮藏保鲜研究存在的不足之处,提出了从宏观生理水平逐步深入到微观分子水平进行研究,探索更为综合有效的西番莲贮藏保鲜方法,以期为我国西番莲产业的可持续发展提供理论指导。 相似文献
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香蕉采后果肉硬度与淀粉代谢变化 总被引:2,自引:1,他引:1
为了弄清楚香蕉采后果实硬度与淀粉代谢的变化规律及相关性,以‘巴西’蕉(Musa sp. ‘Brazil’)果肉为试材,对香蕉采后果实淀粉代谢与果肉硬度变化进行分析。结果表明,贮藏过程中,果肉硬度逐渐下降,总淀粉含量呈下降趋势,总淀粉酶活性呈上升趋势,α-淀粉酶和β-淀粉酶活性呈先增后减的单峰型变化;相关性分析发现,香蕉采后果肉硬度下降与总淀粉含量变化呈极显著正相关,与总淀粉酶活性变化呈极显著负相关,与α-淀粉酶和β-淀粉酶活性变化相关性不显著。香蕉采后果肉硬度下降可能主要涉及到总淀粉含量的下降和总淀粉酶活性的上升。 相似文献
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以‘粉杂一号’粉蕉为材料,研究了薄膜包装(MAP)和不同处理后在常温(25±2)℃下贮藏保鲜的效果。采用双向拉伸聚丙烯(BOPP)薄膜袋包装,以52℃ 1 min热水、400 mg/L施保克、自主研发的乙烯吸收剂等对果实进行单一或复合处理。结果表明:采用施保克 乙烯吸收剂保鲜效果最好,贮藏时间达到30天,好果率高,果实后熟色泽风味好;其次为采用热水 乙烯吸收剂,贮藏时间也达21天。两者与对照或单一处理相比,明显保持果实的品质及延缓硬度下降、果皮变黄等。常温下用热水或施保克处理后加入乙烯吸收剂,用BOPP薄膜袋包装,可延长粉蕉贮藏时间3倍以上,该技术操作简易、可行有效,适合广大果农在生产上推广应用。 相似文献
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塑料薄膜和箱式气调对巨峰葡萄贮藏品质和采后生理影响的研究 总被引:2,自引:0,他引:2
研究了低温(0±0.5℃)贮藏期间巨峰葡萄在塑料薄膜和箱式自发气调过程中的品质和生理的变化。结果表明,与箱式气调相比,塑料薄膜气调能够形成比较稳定的适宜葡萄贮藏的气体环境(CO2浓度4%左右),可有效地延缓可滴定酸(TA)及抗坏血酸(VC)含量的下降和醇糖比的升高,抑制PG活性及原果胶的分解,较好地保持了葡萄果实的硬度和咀嚼性,提高葡萄的耐贮性,维持采后良好的商品性。其中聚氯乙烯膜(PVC,厚度0.06 mm)的贮藏效果好于聚乙烯膜(PE,厚度0.03 mm);而箱式气调会形成较高浓度的CO2气体环境,引起葡萄高CO2气体伤害,导致果实失水、脱粒、酒化和褐变,不利于葡萄的长期贮藏。 相似文献
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This study aimed to investigate the application of microbubble technology for delaying banana ripening. A preparation of 1-MCP designed for use as a form of aqueous micro bubble (MBs) solutions was formulated. Banana fruit were immersed in 500 nL L−1 of aqueous 1-MCP microbubbles (1-MCP-MBs) or fumigated with 500 nL L−1 1-MCP, then stored at 25 °C for 8 days. 1-MCP-MBs were more effective in delaying postharvest ripening than conventional 1-MCP fumigation. 1-MCP-MBs reduced the respiration rate and ethylene production compared to the control and 1-MCP fumigated fruit. Moreover, 1-MCP-MBs delayed yellowing and maintained firmness of banana fruit during storage. These results indicate that 1-MCP-MBs can be used as an alternative method for delaying the postharvest ripening of banana fruit, and its application for other commodities needs to be further elucidated. 相似文献
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The effect of exogenous oxalic acid treatment on ripening attributes of banana fruit during storage was investigated. Banana fruit were dipped into solutions of 0 (control) or 20 mM oxalic acid for 10 min and then stored at room temperature (23 ± 2 °C) and 75–90% relative humidity. The application of oxalic acid reduced fruit deterioration during storage. The oxalic acid treatment also reduced the rates of respiration and ethylene production, and delayed the decreases in firmness, hue angle, and maximal chlorophyll fluorescence (Fv/Fm) of banana fruit during storage. Furthermore, fruit treated with oxalic acid exhibited higher superoxide dismutase activity and antioxidant capability with a lower production of reactive oxygen species at the late storage period compared with non-oxalic acid-treated fruit. Overall, the oxalic acid treatment was effective in inhibiting postharvest ripening of banana fruit and exhibited the potential for commercial application to store the bananas at room temperature. It can be concluded that the delay in banana fruit ripening associated with oxalic acid treatment could be due to inhibition of respiration and ethylene production rates, and reduction of oxidative injury caused by reactive oxygen species through increased antioxidant activity. 相似文献