摘要
温度是影响果实代谢过程、品质与贮藏寿命的重要因子。变温生物学主要研究温度波动变化对果实采后生理生化、品质和贮藏效果的影响。综述了预冷处理、冷冲击处理、贮前热处理、间歇升温处理和低温处理等变温处理技术对果实采后贮运过程中与果实衰老相关的酶活性、CO2和乙烯释放等生理生化特征，以及对果实品质和贮藏寿命等的影响。
The temperature is an important factor in affecting metabolism，quality and storage life of fruits．Temperature fluctuation biology focuses on the study of the effect of temperature fluctuation on the physiology and biochemistry，quality and storage life of fruits after harvest．This paper reviews the influence of temperature fluctuation treatment including precooling，cold shock，heat treatment，intermittent warming and cooling treatment on the physiological and biochemical changes， including enzyme activity，carbon dioxide and ethylene evolution，and on the quality such as total soluble solids ，titratable acidity and storage life during senescence of fruit ．
出处
《果树学报》
CAS
CSCD
北大核心
2001年第4期234-238,共5页
Journal of Fruit Science
基金
广东省自然科学基金(980032)
广东省"千百十"优秀人才基金[粤高教(2000)6号]资助项目。
关键词
变温
果实品质
生理生化
采后
水果保鲜
Temperature fluctuation；Quality；Physiology and biochemisty；Storage
