摘要
以贵州罗甸"大五星"枇杷果实为试验材料,采用复合锌离子的壳聚糖涂膜液处理,以清水处理为对照,用聚乙烯薄膜袋封闭包装,并装入一定量的1-甲基环丙烯(1-MCP)或高锰酸钾作为乙烯吸收剂,分别在不同温度24℃～28℃、(5±0.5)℃和(1±0.5)℃、相对湿度80%～90%下贮藏,对枇杷的生理及品质变化进行研究。结果表明:在(5±0.5)℃条件下用含复合锌离子的壳聚糖柠檬酸液处理、以1-MCP作吸收剂对枇杷果实保鲜中各种指标变化的影响显著。能明显抑制呼吸强度、多酚氧化酶(PPO)、过氧化物酶(POD)的活性,降低丙二醛的含量,保持枇杷的品质和延缓衰老,延长贮藏期及货架期。
This experiment using loquat（Eriobotrya japonica Lindl）fruits called＂Dawuxing＂in Luodian Town of Guizhou as a test material,treated it with chitosan lemon acid containing compound zinc irons,compared with water,packaging with polyethylene film bag,pouring amount of 1-MCP or potassium permanganate into this bag as ethylene absorbent,we studied the physiology and quality’s change separately in different temperature 24 ℃-28 ℃,（5＋0.5）℃ and（1＋0.5）℃,on relatively humidity 80 % to 90 %.The result indicated that all kinds of index in loquat fruit during storage process is significant,treated by chitosan lemon acid containing compound zinc irons,and using 1-MCP as an ethylene absorbent under the condition（5＋0.5）℃.It can significantly reduce the respiration rate,the activity of polyohenol oxidase（PPO）,peroxidase（POD）,reduce the content of the malondialdehyde（MDA）content,keeping the loquat’s quality and delaying its life,making shelf life and storage period longer.
出处
《食品研究与开发》
CAS
北大核心
2010年第5期159-163,共5页
Food Research and Development
基金
贵阳市重点项目([2007]筑科农合同字第17-1号)
关键词
枇杷
贮藏温度
贮藏
酶活性
loquat fruit
preservation temperature
preservation
enzyme active
