摘要
研究了40%、60%、80%和100%O2和空气气流连续处理对‘大乌’杨梅在5℃,12d贮藏 期间腐烂和主要品质指标变化的影响。结果表明,高氧处理对果实总酸、可溶性固形物、还原糖含量及pH 值无明显影响;但60%～100%O2处理可显著抑制果实贮藏期间的腐烂,且O2浓度越高,果实腐烂越低, 以100%O2处理的作用最大。60%～100%O2处理还可以显著抑制果实失重率、花青素和丙二醛含量的增 加,保持较高的维生素C含量。结果表明,高氧处理在杨梅果实采后贮运保鲜中具有潜在的应用前景。
The effect of high oxygen atmosphere on Chinese bayberry(Myrica rubra Sieb.et Zucc)fruit decay and quality were investigated. Freshly harvested Chinese bayberries were placed in jars continuously ventilated with air or with 40%, 60%, 80% or 100% O 2 at 5℃ for 12 days. While the quality parameters of total titratable acidity, total soluble solids, reducing sugar and pH value were only slightly affected by the superatmospheric O 2 levels. Treatments with 60%-100% O 2 significantly inhibited fruit decay incidence; there was a decrease in decay with an increase in oxygen concentration. The 100% O 2 treatment was the most effective in controlling fruit decay. Fruit treated with 60%-100% O 2 or higher also exhibited significantly higher vitamin C content and lower levels of weight loss, MDA and anthocyanin content. Data obtained suggest that high oxygen atmosphere may provide a potential alternative for postharvest decay control on Chinese bayberry fruit.
出处
《园艺学报》
CAS
CSCD
北大核心
2005年第1期94-96,共3页
Acta Horticulturae Sinica
基金
国家自然科学基金资助项目(30170661)
关键词
杨梅
果实
贮藏
高氧
品质
Chinese bayberry
Storage
High oxygen
Decay
Quality
