摘要
本试验以“巴西”香蕉(Musananacv.Baxi)为材料,研究了冷激处理对香蕉保鲜效果的影响。结果表明:0～2℃冷空气处理2.5h显著延缓了香蕉的后熟软化过程,推迟了香蕉果皮褪绿,抑制了乙烯的形成和释放。冷激处理还显著抑制了果实淀粉酶活性和淀粉的降解,从而延缓了果实的软化。
The effect of cold shock treatment(CST) on some physilolgical activities of postharvest‘Baxi'bananas was investigated. The results showed that the treatment of -2～0℃cold air for 2.5h significantly delayed the ripening, softening and degreening of banana fruits.As compared with the control, the peaks of ethylene evolution in treated banana fruits occurred 9 days later, and the peak values were smaller. CST also inhibited the degradation of starch and amylase activity, which retarded fruit softening.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第5期138-141,共4页
Food Science
