摘要
珍珠番石榴采后分别放置在常温及10±1℃条件下贮藏。结果表明:贮藏前期呼吸变化缓慢,常温下至12d出现呼吸高峰,低温下则在第16d出现呼吸高峰;果肉的细胞膜渗透率呈上升趋势,但低温比常温下细胞膜渗透率小;过氧化物酶活性则呈下降趋势,但低温比常温下过氧化物酶活性要高,下降的速度要大;随着果实的后熟,VC含量增加,至呼吸高峰后下降;冷藏20d,好果率为86%,而常温贮藏16d,好果率仅为81.3%。冷藏可有效延长珍珠番石榴的贮藏期。
The pearl guava fruit has been stored under the conditions of normal temperature(25℃) and 10±1℃ respectivelyin the experiment. The physiological characteristics and the storage effect have been studied on following items: breath intensity,membranous infiltrative rate of the flesh, peroxide enzyme activity, content of VC, weightlessness rate and rot rate. It showedthat in the normal temperature, respiration rate changed slowly during the storing period and the climax occurred after 12d, whileanother climax after 16d in low temperature. The membranous infiltrative rate of the flesh showed uptrend at all times, and it washigher at the normal temperature than at the low temperature. On the contrary, peroxide enzyme activity showed downtrend,and it was lower at the normal temperature than at the low temperature with greater decline speed. The content of VC increasesbefore the climax and then declined, but the quantity of VC at refrigeration condition was higher than at normal condition's.Weightlessness rate and rot rate were much greater at the normal temperature than at refrigeration condition. The rate of goodquality fruit at refrigeration condition after 20d is 86%, while it drop to 81.3% at the normal temperature after 16d. Refrigerationcould extend the storing period of guava fruit affectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第8期180-183,共4页
Food Science
基金
广东湛江市重大攻关及产业化项目(湛财企[2003-104])
关键词
番石榴
低温
贮藏特性
呼吸强度
过氧化氢酶
电导率
psidium guajava
refrigeration
respiration rate
peroxide-enzyme
conductance rate
