摘要
本文通过研究对比-1℃和6℃温度下贮藏黄花梨果实的硬度、呼吸强度、内含物(可溶性固形物含量、可滴定酸含量)和糖酸比随时间的变化趋势,以及-1℃贮藏的黄花梨果实游离脯氨酸、可溶性蛋白质含量变化,对黄花梨的冰温贮藏品质以及在贮藏过程中表现出的抗冷性进行分析。研究结果表明,黄花梨果实在冰温条件下贮藏可以维持更好的贮藏品质。其抗冷性随着果实的成熟开始逐渐表达,这可能与某些抗冷性相关酶对果实内含物含量的调控有关。在-1℃贮藏条件下黄花梨果实表现出更强的抗冷性。
In order to investigate the storage effect and cold resistance of Huanghua pear during ice-temperature storage, this paper compared the changes of the hardness, respiration intensity, soluble solids content, titratable acid content and sugar-acid ratio at two different storage temperature （-1℃ and 6℃）. And the changes in the content of free proline and soluble proteins at -1℃ were also measured. The results show that Huanghua pear can maintain better storage quality at ice-temperature. Its cold resistance gradually began to express with the ripening of the fruit, possibly due to the regulation of fruit inclusion content by some cold resistance relating enzymes. And it shows that cold resistance during ice-temperature storage is better for Huanghua pear.
出处
《冷藏技术》
2017年第1期14-18,共5页
Journal of Refrigeration Technology
关键词
黄花梨
冰温
抗冷性
游离脯氨酸
Huanghua pear
ice-temperature
cold resistance
free proline
