成熟度对香蕉冷害及贮藏品质的影响研究
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- 英文论文题名：Effect of Maturity on bananas chilling iniury and Storage Quality
- 论文作者：邱佳容 ; 张良清 ; 陈纯 ; 林震山 ; 王则金
- 英文论文作者：Qiu Jia-rong ; Zhang Liang-qing ; Chen Chun ; Lin Zhen-shan ; Wang Ze-jin ; College of Food science ; Fujian Agriculture and Forestry University
- 年：2014
- 作者机构：福建农林大学食品科学学院福建省农副产品保鲜技术开发基地;
- 论文关键词：香蕉 ; 成熟度 ; 冷害 ; 贮藏品质
- 英文论文关键词：banana ; maturity ; chilling injury ; storage quality
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TS255.3
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：6
- 文件大小：717k
- 原文格式：O
- 会议级别：全国
摘要
本试验以漳州"坂仔"香蕉为试材,观察不同成熟度的香蕉果实在(8±0.5)℃贮藏期间出现的冷害程度及后熟情况,并测定香蕉果实在贮藏期间的生理生化指标。研究表明7成、8成和9成熟香蕉果实都具有较好的抗冷性,其冷害指数显著低于6成熟的,但9成熟香蕉果实因成熟度较高,催熟后品质迅速下降、并出现腐烂现象,使果实品质和贮藏性能明显降低。贮藏期间7成和8成熟香蕉果实硬度和可滴定酸含量缓慢下降,可溶性糖含量平稳增加,能较好地维持香蕉果皮的L~*值和延缓香蕉果皮细胞膜透性上升,且能正常后熟,未出现明显的冷害症状,同时较好地保持了果实的正常品质和风味,表现出较高的商品价值;而6成熟香蕉果实因成熟度过低,果实中营养物质积累不足,抗冷性极差,冷害程度最为严重,不能正常后熟,完全不能食用。研究结果表明用于保鲜的香蕉以7成和8成熟为宜。
With the banana variety 'Banzai' as material,different maturity bananas were studied on the influence of chilling injury and physiological indicators at(8±0.5) ℃.The result showed as followings:70%,80%and 90%of banana fruit had good cold resistance at low temperature;the chilling injury indexes were significantly lower than 60%of banana fruit.But 90%of banana fruit had higher maturity,their quality declined rapidly after ripening,so that the fruit quality and storage depredating;70%and 80%of banana fruit titratable acidity decreased slowly and soluble sugar content steadily increased,better maintaining the brightness of the banana peel,delaying increase in membrane permeability,properly ripening without obvious chilling injury symptoms and maintaining the quality and flavor normal,which reflected the higher value of the goods.While 60%of banana fruit were too low maturity,showing poor cold resistance and becoming the most serious degree of chilling injury,could not be properly ripen and eaten.
With the banana variety 'Banzai' as material,different maturity bananas were studied on the influence of chilling injury and physiological indicators at(8±0.5) ℃.The result showed as followings:70%,80%and 90%of banana fruit had good cold resistance at low temperature;the chilling injury indexes were significantly lower than 60%of banana fruit.But 90%of banana fruit had higher maturity,their quality declined rapidly after ripening,so that the fruit quality and storage depredating;70%and 80%of banana fruit titratable acidity decreased slowly and soluble sugar content steadily increased,better maintaining the brightness of the banana peel,delaying increase in membrane permeability,properly ripening without obvious chilling injury symptoms and maintaining the quality and flavor normal,which reflected the higher value of the goods.While 60%of banana fruit were too low maturity,showing poor cold resistance and becoming the most serious degree of chilling injury,could not be properly ripen and eaten.
引文
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[9]张晓聪.白色双孢蘑菇褐变机理及控制技术研究[D].福州:福建农林大学,2010.
[10]张昭其,段学武,庞学群,等.冷激对采后香蕉几个与耐热性有关的生理指标的影响[J].植物生理学通讯,2002,38(4):333-335.
[11]曹建康,姜微波,赵玉梅.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2007:57-59.
[12]Li W,Shao Y Z,Chen W X,et al.The Effects of Harvest Maturity on Storage Quality and Sucrose-Metabolizing Enzymes During Banana Ripening[J].Food Bioprocess Technol,2011,4(7):1273-1280.
[13]王伟,张有林.减压处理对采后杏果实软化的生理控制效应[J].西北植物学报,2008,28(1):0131-0135.
[14]李美如,刘鸿先,王以柔.植物细胞中的抗寒物质及其与植物抗冷性的关系[J].植物生理学通讯,1995,31(5):328-334.
[2]郜海燕,陈杭君,陈文烜,等.采收成熟度对冷藏水蜜桃果实品质和冷害的影响[J].中国农业科学,2009,42(2):612-618.
[3]孙芳娟,韩明玉,赵彩平,等.采收成熟度对油桃贮藏品质的影响[J].西北植物学报,2007,27(1):183-187.
[4]王贵禧,王友升,梁丽松.不同贮藏温度模式下大久保桃果实冷害及其品质劣变研究[J].林业科学研究,2005,18(2):114-119.
[5]Luchsinger L E,Walsh CS,Chilling injury of peach fruit during storage[J].Acta Horticulturae,1998,464(19):473-477.
[6]肖红梅.贮前热处理减轻番茄冷害机理的研究[D].南京:南京农业大学,2003.
[7]Martinez-Romero D,Sarrano M,Valero D.Physiological changes in pepino(Solanum muricatum Ait.)fruit stored at chilling and non-chilling temperatures[J].Postharvest Biology and Technology,2003,30(2):177-186.
[8]朱世江,季作梁.热处理提高芒果抗冷性与内源ABA的关系[J].中国农业科学,2002,35(9):1150-1153.
[9]张晓聪.白色双孢蘑菇褐变机理及控制技术研究[D].福州:福建农林大学,2010.
[10]张昭其,段学武,庞学群,等.冷激对采后香蕉几个与耐热性有关的生理指标的影响[J].植物生理学通讯,2002,38(4):333-335.
[11]曹建康,姜微波,赵玉梅.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2007:57-59.
[12]Li W,Shao Y Z,Chen W X,et al.The Effects of Harvest Maturity on Storage Quality and Sucrose-Metabolizing Enzymes During Banana Ripening[J].Food Bioprocess Technol,2011,4(7):1273-1280.
[13]王伟,张有林.减压处理对采后杏果实软化的生理控制效应[J].西北植物学报,2008,28(1):0131-0135.
[14]李美如,刘鸿先,王以柔.植物细胞中的抗寒物质及其与植物抗冷性的关系[J].植物生理学通讯,1995,31(5):328-334.