摘要
研究了冬枣采后贮藏过程中果肉及果皮成分的变化与乙醇积累的关系。结果表明,随着贮藏期的延长,果肉乙醇含量逐渐上升,丙酮酸与乙醛含量均呈先上升后下降趋势;果皮木质素含量与苯丙氨酸解氨酶(PAL)活性均呈上升趋势。对冬枣健康果实及衰老果实的果皮进行了显微观察,发现衰老果实的果皮颜色变为红色,细胞排列松散,胞间隙较大,出现较多裂痕。推测由于果皮结构发生了变化,导致酵母菌侵入枣果组织内部,导致乙醇积累。
The relation ship between the changes of composition and ethanol accumulation in both the flesh and pericarp during winter jujube storage was investigated. The results showed that the ethanol content in the flesh increases gradually, while the pyruvic acid and acetaldehyde contents first increase with the delay of storage time, and then decline. The lignin content in flesh and the activity of phenylalanine ammonia-lyase also increase. The healthy and senile tissues of pericarp were observed respectively with the optical microscoped and the results showed that the color of senile pericarp reddens and the cell structure loosens with enlarged intercellular space and even cracked in between. So it was conjectured that a lot of collective microzymes enter the softening tissue of winter jujube so as being led to enthanol accumulation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期415-418,共4页
Food Science
基金
河北省教育厅博士基金项目(B2004410)
关键词
冬枣
贮藏
乙醇积累
微生物侵染
winter jujube
storage
ethanol accumulation
microorganism invade and infect
