摘要
研究热处理对茄子(Solanum melongenaL.)果实采后冷害及品质的影响,为热处理改善茄子采后贮藏品质提供理论依据。热处理组将茄子先在45℃贮藏24h,再放入2℃下冷藏,对照组直接在2℃冷藏10d。定期测定贮藏期间两组的品质变化。与常规冷藏相比,热处理可显著抑制茄子采后冷害指数(CI)的上升,加速茄子采后失水,减缓果皮叶绿素含量和果肉可滴定酸(TA)、VC、可溶性蛋白质含量的下降,促进果肉还原糖含量的上升。可见,热处理可有效地抑制茄子采后冷害症状的发生,保持茄子的贮藏品质。
Effects of heat treatment on chilling injury and quality of postharvest eggplant （Solanum melongena L.） was researched, to provide a theoretical basis for improving the storage quality ofpostharvest eggplant. The heat treatment group was carried out at 45 ℃ for 24 h before a cold storage at 2 ℃. The control group （conventional cold storage） was stored at 2℃ for 10 days immediately after harvest. The quality changes were monitored periodically during storage. Compared to conventional cold storage, heat treatment significantly alleviated the increase of chilling index （CI） of postharvest eggplant fruits, accelerated water losing, effectively inhibited the decreases in contents of pericarp chlorophyl, titrateble acid （TA）, Vc and soluble protein of flesh, and promoted the increases of contents of reducing sugar. Heat treatment can restrain significantly the chilling symptom ofpostharvest eggplant fruits and enhance the storage quality.
出处
《现代食品科技》
EI
CAS
2009年第9期1011-1015,共5页
Modern Food Science and Technology
基金
盐城工学院校级科研基金项目(XKY2007042)
关键词
热处理
茄子
冷害
品质
Heat treatment
Eggplant
Chilling injury
Quality
