摘要
为了探讨不同温度对茄子冷害发生程度及质构特性的影响,以长茄子与圆茄子为试材,分别置于2、5和8℃条件下贮藏,测定茄子的冷害指数、相关生理生化指标及质构指标。结果表明,2℃下2种茄子在贮藏第3天时出现冷害症状,5℃下在第6天时出现冷害症状。2℃下茄子的冷害指数和MDA含量均极显著高于5℃,细胞膜透性和粘附性均显著高于5℃,弹性极显著低于5℃;8℃贮藏的茄子在18d不发生冷害,并且较好地保持了茄子的粘附性、内聚性、弹性与咀嚼性。在相同贮藏温度下,长茄子冷害程度较圆茄子严重。本研究为了解茄子采后冷害发生的机制提供了一定的理论依据。
The purpose of this study is to analyze the effects of different temperatures on texture characteristics and chilling injuries of eggplants. The authors collected long and round eggplants as experimental material, stored them separately under different temperatures, specifically, 2, 5 and 8℃ , and determined the index of chilling injuries, related to physiological condition, biochemical structure and texture. The results demonstrate that both eggplants show symptoms of chilling injuries at 2℃ on the third day of storage, and at 5℃ on the sixth day of storage. The chilling injury index and MDA content of eggplants at 2℃ is very significantly higher than at 5℃. The cell membrance and adhesiveness at 2℃ is remarkably higher than at 5℃. The springiness at 2℃ is significantly lower than at 5℃. When the storage temperature reaches 8℃ , the eggplants develop no symptoms of chilling injuries until the eighteenth day and maintain adhesiveness, cohesiveness, springiness and chewiness comparatively well. At a same storage temperature, the chilling injuries of a long eggplant are more serious than those of a round one. This paper is intended to study the contributing factors of chilling injury of eggplants and to provide storage and transportation method theoretically.
出处
《核农学报》
CAS
CSCD
北大核心
2016年第9期1763-1769,共7页
Journal of Nuclear Agricultural Sciences
基金
"十二五"国家科技支撑计划课题(2012BAD38B07)
关键词
温度
茄子
冷害
质构
temperature, eggplant, chilling injury, texture
