温度对采后石榴果实品质和某些生理指标的影响

张润光, 张有林*
陕西师范大学食品工程与营养科学学院, 西安710062

通信作者:张有林;E-mail: youlinzh@snnu.edu.cn;Tel: 029-85300865

摘 要:

研究不同温度对采后石榴品种‘ 净皮甜’ 果实品质和某些生理指标影响的结果表明: 在5 ℃条件下贮藏的石榴, 其果 实中可溶性固形物含量、总糖含量和可滴定酸含量可以得到保持, 果皮的相对电导率和褐变指数升高速率减慢, 果实的呼 吸速率和腐烂率下降, 抗坏血酸氧化酶(AAO)和多酚氧化酶(PPO)活性受到抑制, 过氧化物酶(POD)和过氧化氢酶(CAT)活 性保持相对较高水平。贮藏 120 d 的果实品质良好, 保鲜效果也较好。

关键词:科技部农业科技成果转化项目(2008GB23600465)。

收稿:2009-03-09   修定:2009-05-15

资助:科技部农业科技成果转化项目(2008GB23600465)

Effects of Temperature on Fruit Quality and Some Physiological Indices of Postharvest Pomegranate (Punica granatum L.)

ZHANG Run-Guang, ZHANG You-Lin*
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China

Corresponding author: ZHANG You-Lin; E-mail: youlinzh@snnu.edu.cn; Tel: 029-85300865

Abstract:

Effects of different temperatures on fruit quality and some physiological indices of postharvest pomegranate (Punica granatum) variety ‘Jingpitian’ were studied. The results showed that pomegranate fruit were stored at 5 ℃, its soluble solids content, total sugar content and titratable acidity could be maintained, the rise of the relative conductance rate and browning index of skin were slowed down, the respiration intensity and fruit rotten rate were reduced, the activities of ascorbic acid oxidase (AAO) and polyphenoloxidase (PPO) were inhibited, the activities of peroxidase (POD) and catalase (CAT) were kept at a relative high level. After 120 d of storage, pomegranate fruit had a good quality and the effect of fresh-keeping was better.

Key words: pomegranate; storage temperature; fruit quality; physiological index

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