摘要
目的:研究缓慢降温和急速降温方式对不同采收成熟度鸭梨生理及抗冷性的影响。方法:用物理或化学方法测定鸭梨贮藏过程中呼吸强度、乙烯、硬度、可溶性固形物、还原糖、维生素C含量、果心和果实褐变指数等指标。结果:晚采收提高了果肉和果心的可溶性固形物、还原糖和维生素C含量,但采后呼吸强度和乙烯含量较高,代谢旺盛,使得果肉硬度、可溶性固形物、还原糖和维生素C含量下降较快,导致晚采果比早采果容易褐变。与缓慢降温比较,急速降温使得早采鸭梨呼吸乙烯代谢增强,上述相关指标下降较快,且果心部分各指标下降更快,褐变较早发生;缓慢降温使得晚采果褐变较为严重。结论:晚采鸭梨更容易发生衰老和褐变;急速降温加速了早采鸭梨果实代谢,降低了抗冷性,导致果心褐变。
Objective： To study the effects of slowly and rapid cooling methods on the physiology and anticooling ability of early and late harvested pear fruit （Pyrus bretschneideri Rehd cv Yali） . Method： Some physiological indexes such as respiration intensity, ethylene, firmness, soluble solids content （SSC）, reducing sugar, vitamin C content, and fruit browning index, core and flesh browning index of Yali pear were tested by physical and chemical methods. Results： Delay harvest increased the content of SSC, reducing sugar and VC in flesh and core. However, firmness, SSC, reducing sugar and VC content of flesh and core decreased quickly, with the speed of senescence and metabolism became faster, browning of late harvest pear were easier than the early. Compared with the slowly cooling, the rapid cooling increased the respiration intensity and ethylene production of early harvest pear, fast reduced above physiological indexes, especially in core, so browning in core happened earlier; but browning become easy in slowly cooling of late harvest fruit. Conclusion： Late harvested fruit were easy to senescence and brown, the rapid cooling increased the metabolism, reduced the antieooling ability, led the core browning of early harvested Yali pear.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第4期96-101,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然青年科学基金项目(30600424)
国家863计划(2002AA245081)
关键词
鸭梨
采收成熟度
降温方法
生理
Yali pear Harvest maturity Cooling method Physiology
