摘要
以外源亚精胺处理对新鲜哈密大枣贮藏效应为研究内容,采用初红期哈密大枣为材料,在室温下用不同浓度的亚精胺溶液(0,1×10-4,1×10-5,1×10-6 mol/L)处理24h,之后将哈密大枣在(0±0.5)℃的冷库中贮藏35d,每5d取样测定分析哈密大枣的硬度、可溶性固形物含量、可滴定酸含量、维生素C含量、腐烂率、呼吸速率等指标。结果表明,亚精胺处理有利于哈密大枣硬度和维生素C的保持,减少腐烂率,有效抑制果实的呼吸速率。亚精胺浓度1×10-6 mol/L处理更好的保持了鲜枣的贮藏品质。
The purpose of this paper is to study the influence of polyamines on postharvest quality of fresh Xinjiang Hami jujube,the Hami jujube were used as experimental materials at the early growth stage and were processed by polyamine with different concentration （0, 1 × 10^-4 mol/L, 1 × 10^-5 mol/L, 1 × 10^-6 mol/L） for 24 h,then were stored in refrigerator for 35 d.Every 5 d samplings of the hardness,soluble solids content, titratable acid content, vitamin C content, rotting rate, respiratory rate and other indicators of Hami jujube were measured. The results showed that polyamines processing for Hami jujube was advantageous to keep the hardness and vitamin C content, reduce the rot rate, effectively inhibit the respiration rate of jujube.The spermine 1×10^-6 mol/L processing better keep fresh jujube storage quality.
出处
《新疆农业大学学报》
CAS
2014年第1期69-72,共4页
Journal of Xinjiang Agricultural University
基金
国家科技支撑计划课题(2011BAD27B01)
关键词
亚精胺
哈密大枣
贮藏品质
polyamines
Hami jujube
postharvest quality
