摘要
研究了超声波及超声波结合MA包装处理对香梨贮藏过程中果实硬度、呼吸强度、过氧化物酶(POD)、超氧化物歧化酶(SOD)的影响。研究结果表明:采用超声波结合MA包装处理能减缓香梨果实在贮藏过程中硬度的下降,贮藏30 d后果实硬度保持在11.13 kg/cm2。该处理降低了果实的呼吸强度,推迟了呼吸高峰的出现,使呼吸跃变延后了10 d,并提高了抗氧化酶的活性,有利于果实的贮藏保鲜。
Changes of firmness,respiration,content of soluble solid,POD and SOD activities of fragrant pear with ultrasound,ultrasonic and MA packaging treatments during storage were studied.Results showed that treatment of ultrasonic and MA packaging could keep firmness of fragrant pear at 11.13 kg/cm2 for 30 days,decreased the respiration rate,postponed the climacteric peak of respiration for 10 d,raised the activities of antioxidant enzymes and storage for longer time.
出处
《新疆农业大学学报》
CAS
2007年第1期61-63,共3页
Journal of Xinjiang Agricultural University
关键词
香梨
贮藏
超声波结合MA包装
抗氧化酶活性
fragrant pear,storage,ultrasonic and MA packaging treatment,antioxidant enzyme activity
