温度对槟榔保鲜的影响

[目的]研究槟榔保鲜的适宜温度,为槟榔保鲜提供参考.[方法]以槟榔鲜果为材料,采用不同温度处理,通过测定低温条件下果实含水量、表皮叶绿素含量及其内含物的变化,筛选出槟榔保鲜的最适温度处理.[结果]槟榔鲜果贮藏期间果实水分含量、可溶性糖含量及果皮叶绿素相对含量均呈逐渐下降趋势,而粗纤维含量呈明显上升趋势；经低温处理使果实水分含量、可溶性糖含量及槟榔果皮叶绿素相对含量下降平缓,粗纤维含量上升减慢.其中以常温处理槟榔黄化与老化速度最快,以11℃低温处理保鲜效果最明显.[结论]低温处理对对槟榔鲜果贮藏具有一定效果,可延长槟榔鲜果供应期,且以11℃低温效果相对较好.

Effects of Temperature on Preservation of Areca catechu L.

[Objective] To study the optimal temperature and provide a reference for preservation of Areca catechu L.[Method] With fresh fruit of A.catechu as material,through determination the change of fruit moisture,soluble sugar content,pericarp chlorophyll relative content and inclusions under the low temperature treatment to screen the optimal temperature for preservation of A.catechu.[Result] Fruit moisture content,soluble sugar content,pericarp chlorophyll relative content of A.catechu all showed decreasing trend during storing period,while crude fiber increased obviously;after low temperature treatment,all those contents changed slightly.A.catechu showed a rapid yellowing and aging in the room temperature conditions while 11 ℃ low temperature processing played a obvious optimum effect.[Conclusion] Low temperature processing has some good effect on A.catechu preservation and 11 °C is relatively the optimum preservation temperature.