摘要
研究了在低温条件下,MA贮藏方式对柿硬度及相关生理变化的影响。结果表明:MA贮藏对于减缓柿的软化具有十分显著的作用,贮藏96d,处理果硬度是对照果硬度的3倍,贮藏120d后,处理果仍有一定的硬度,但对照果已完全软化腐烂;MA贮藏降低了柿的呼吸速率及乙烯释放量,并抑制PG、Cx活性升高和果胶、纤维素的降解;同时MA贮藏对于果实的蒸腾失水也有显著的抑制作用。
Experiment was conducted with fruit of Jianshi peresimmon cultivar under modified atmosphere storage for studying the effects of MA storage on its firmness and relative physiological changes. The results indicated that MA storage retarded the softening process of persimmon fruit by reducing water loss,decreasing respiration rate and ethylene production, controlling activities of PG and Cx and declining the solution of pectin and cellulose.
出处
《果树学报》
CAS
CSCD
北大核心
2005年第4期347-350,共4页
Journal of Fruit Science
基金
国家自然科学基金资助项目(批准号:30170662)。
关键词
柿
MA贮藏
硬度
生理变化
Persimmon
MA storage
Firmness
Physiological changes
