| 高温短时热空气处理对枇杷品质和冷害的影响 |
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| 引用本文： | 宋钰兴,邵兴锋,施婷婷,程赛. 高温短时热空气处理对枇杷品质和冷害的影响[J]. 果树学报, 2011, 0(5): 837-842 |
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| 作者姓名： | 宋钰兴 邵兴锋 施婷婷 程赛 |
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| 作者单位： | 宁波大学食品科学与工程系; |
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| 基金项目： | 国家自然科学基金(No.31000825); 浙江省自然科学基金(No.Y3090537); 浙江省大学生科技创新活动计划(新苗人才计划,No.2010R405036); 宁波市农业攻关项目(No.2010C10021); 国际科学基金(IFS.No.E/4412-1) |
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| 摘 要： | 为了研究高温短时热空气处理对枇杷果实冷害和品质的影响,采用45℃热空气2、3、4 h处理采后枇杷（解放钟）果实,分析冷藏（5℃）期间其品质和相关生理指标的变化。结果表明,经45℃3 h热处理的果实冷藏后品质最佳,冷害最轻。该处理能显著降低果实失重率、硬度和果皮难剥离程度的上升,保持较高的果肉出汁率;提高果实冷藏期间超氧...
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| 关 键 词： | 枇杷 高温短时 热空气处理 活性氧代谢 木质素 |
Effects of short-time hot air treatment on the quality and chilling injury of loquat fruits during storage at low temperature |
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| SONG Yu-xing,SHAO Xing-feng,SHI Ting-ting,CHENG Sai. Effects of short-time hot air treatment on the quality and chilling injury of loquat fruits during storage at low temperature[J]. Journal of Fruit Science, 2011, 0(5): 837-842 |
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| Authors: | SONG Yu-xing SHAO Xing-feng SHI Ting-ting CHENG Sai |
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| Affiliation: | SONG Yu-xing,SHAO Xing-feng,SHI Ting-ting,CHENG Sai(Department of Food Science and Engineering,Ningbo University,Ningbo,Zhejiang 315211 China) |
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| Abstract: | It was investigated that the effects of hot air treatment at 45 ℃ for 2,3 or 4 h on the chilling injury and quality of loquat fruits(Jiefangzhong) during storage at 5 ℃.It was found that hot air treatment at 45 ℃ for 3 h maintained the best quality and showed the lowest chilling injury.It could effectively inhibit the weight loss and firmness decreasing,keeping easier peeling and higher juicing rate.The activity of superoxide dismutase(SOD),catalase(CAT),ascorbate peroxidase(APX) and glutathione reductase(GR) were increased and the content of peroxide(H2O2) and malonaldehyde(MDA) were reduced.The treatment also inhibited the phenylalanine ammonia-lyase(PAL) activity and reduced the content of lignin. |
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| Keywords: | Loquat High-temperature Short-time Hot air treatment Antioxidant enzyme activity Lignin |
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