摘要
果皮黄化和果肉软化是造成早酥梨采后品质下降的重要原因。本文研究了4mmol/L水杨酸(SA)真空渗透处理(3.2×104Pa)对常温贮藏条件下(25℃、RH85～90%)早酥梨果皮色泽和果肉质地的影响。结果表明:SA处理提高了贮藏后期果皮色度、亮度和色相角值,第14d和21d处理果实的色度值分别比同期对照高出11.3%和4.7%;SA处理延缓了果皮叶绿素含量的下降,抑制了类胡萝卜素含量的升高,处理后21d总叶绿素含量高出对照48.3%,类胡萝卜素含量低于对照28.9%。SA处理可延缓果实硬度和脆度的下降,抑制咀嚼度的升高,第21d处理果实硬度和脆度分别高出对照14.7%和25%。由此表明:采后SA处理能通过抑制果皮叶绿素的分解和类胡萝卜素合成来抑制果皮黄化,可通过延缓成熟和衰老进程来维持果肉脆嫩的质地。
Peel yellowing and pulp soften are two major causes of quality breakdown in harvested Zaosu pears.The fruit were vacuum permeated with salicylic acid（SA） at 4 mmol/L,3.2×104 Pa and 25 ℃ for 10min in order to evaluate effects of treatment on the color and texture of pears during room storage（25 ℃,RH 85-90%）.The results showed that SA treatment increased color value,lightness and hue angle of peel.The treated fruit were 11.3% and 4.7% higher of color value after 14 and 21 days of storage when compared with the control.SA treatment can inhibited the degradation of chlorophyll content and increase of carotenoids in peel.Total chlorophyll content in treated fruit was 48.3% higher than that in control,while carotenoids content was 28.9% lower after 21 days of storage.The chemical delayed the decrease of hardness and fracture and inhibited raise of chewiness of pulp.The hardness and fracture of treated fruit were 14.7% and 25% higher than that in the control after 21 days of storage.It is suggested that SA can inhibit peel color yellowing by delaying of chlorophyll degradation and carotenoids synthesis,and can also maintain crisp texture of pulp by inhibit procedure of ripening of Zaosu pear.
出处
《现代食品科技》
EI
CAS
2010年第10期1047-1051,共5页
Modern Food Science and Technology
基金
科技部“十一五”支撑计划项目(2006BAD22B02)
关键词
梨
水杨酸
色泽
质地多面分析
pear
salicylic acid
color
texture profile analysis
