摘要
利用PVC穴50μm厚雪、PE-G(绿色,20μm厚)、PE-W(白色,20μm厚)3种保鲜膜包装赞皇大枣,与对照(不包装)相比,在0℃贮藏条件下,包装处理能较好地保持果实的风味,降低果肉褐变度、可溶性总糖、酚和丙二醛(MDA)含量及过氧化物酶(POD)的活性。除贮藏前期PVC和PE-W包装的果实具有较高的多酚氧化酶(PPO)活性外,其余时期各包装处理果实中PPO活性低于对照。贮藏前期不同处理间可溶性蛋白质含量差异较小,后期PE-G和PE-W处理的果实中具有较高的可溶性蛋白质含量。总体看来,3种保鲜膜相比,以PE-G包装处理抑制褐变和保鲜效果最好。
Different package treatments for the postharvest fruit of Zanhuangdazao jujube cultivar (Ziziphus jujuba cv. Zan-Huang) were carried out for studying their effects. The results showed that compared with control (non-package), polyvinyl chloride film (PVC, thickness of 50 μm) package, polyethylene film (PE-G, green and PE-W, white, each thickness of 20 μm) package could keep better fruit flavor for a longer time, and decrease browning degree, content of total soluble sugar, phenolics and MDA, and reduce POD activity when stored at 0 ℃ temperature. The PPO activity was higher in fruit packed with PVC and PE-W than that in control and in PE-G at the early storage stage; however, the PPO activity in fruit of all package treatments decreased more than that in control at the later stage. The soluble protein content in various package treatments had no obvious difference at early stage,but it was higher in fruit packed with PE-G and PE-W than that in control and in PVC. On the whole, it indicated that PE-G package was the most favorable to inhibit browning and maintain freshness for Zanhuangdazao jujube fruit.
出处
《果树学报》
CAS
CSCD
北大核心
2004年第6期540-543,共4页
Journal of Fruit Science
基金
河北省农林科学院重点项目(A03-1-07-08)
河北省石家庄市科技攻关项目(03149102A)。
关键词
赞皇大枣
包装
贮藏
保鲜
褐变
衰老
Zanhuangdazao
Package
Storage
Keeping freshness
Browning
Senescence
