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研究了(0±0.5)℃时,O2体积分数3%,CO2体积分数1%、3%、5%对贮藏园黄梨果心褐变及果实品质的影响。结果表明,气调贮藏期间无果肉褐变;贮藏90天时所有处理均出现果心褐变(果心褐变指数≤0.06),果心褐变指数与CO2体积分数(r=0.948)、果心多酚氧化酶活性(r=0.997,P<0.01)和果心酚类物质含量(r=-0.916)、乙醇含量(r=0.914)高度相关;≥3%CO2处理产生伤害,加重果心褐变,且果心出现苦味。园黄梨果实硬度在贮藏90天前下降较快,贮藏90天时淀粉酶活性达到高峰,不同气体组分处理均可降低淀粉酶活性、延迟多聚半乳糖醛酸酶活性高峰,果实硬度与淀粉酶活性呈负相关(r=-0.907)。综合来看,3%O2+1%CO2处理可保持较高的果实可滴定酸含量、果皮亮度,果柄新鲜,品质较好,采用气调长期贮藏时,适当提高O2配比。
The effect of O2 volume fraction 3%, CO2 volume fraction 1%, 3%, 5% on browning of fruit and peel quality of yellow pears in storage garden was studied at (0 ± 0.5) ℃. The results showed that there was no flesh browning during storage in air-conditioned state. The fruit browning (fruit browning index ≤0.06), fruit browning browning index and CO2 volume fraction (r = 0.948) The activity of polyphenol oxidase (r = 0.997, P <0.01) was highly correlated with the content of cardanol content (r = -0.916) and alcohol content (r = 0.914) Change, and fruit bitter taste. The hardness of Yuanhuang pear decreased rapidly 90 days after storage, and the amylase activity peaked at 90 days storage. The activity of amylase was decreased and the peak of polygalacturonase activity was delayed by different gas components, The enzyme activity was negatively correlated (r = -0.907). Taken together, 3% O2 + 1% CO2 could maintain a high content of titratable acidity of fruit. The peel brightness, fresh fruit stems and good quality were better.