摘要
在4℃、8℃和12℃3种低温条件下冷藏“大五星”枇杷,检测其采后呼吸强度、硬度、细胞膜透性、丙二醛含量、PAL活性及自由基清除酶(POD、CAT和SOD)活性等指标的变化。结果表明:8℃是“大五星”枇杷果实适宜的贮藏温度,4℃以下枇杷果实易发生冷害。在贮藏的过程中,枇杷果实呼吸强度一直呈递减的趋势,直到果实发生大量的腐烂也未见呼吸高峰。在8℃、12℃和常温下贮藏,果实的硬度、果皮的细胞膜透性、丙二醛(MAD)含量、苯丙氨酸解氨酶(PAL)活性和过氧化物酶(POD)活性均呈上升趋势;过氧化氢酶(CAT)活性和超氧化物歧化酶(SOD)活性呈下降趋势。果实的MAD含量与相对电导率、细胞膜透性呈显著正相关。在4℃贮藏温度条件下,从12d开始,果实硬度、果皮的细胞膜透性、MAD含量和PAL活性都明显高于其它3个温度条件下相同贮藏时间的果实,而自由基清除酶(CAT、POD及SOD)的活性相对比其它3种温度条件下贮藏的果实低。
The experiment was performed "Dawuxing" loquat fruits as sample, which study on their post-harvest physiological and biochemical changes and measure some parameters, such as firmness, POD, CAT, SOD, MAD content and so on. The result indicated that 8 % is the optimum temperature for loquat fruits storage and it will appear chilling injure when fruits suppered under 4℃. Under the storage conditions of no chilling injure, the firmness, the content of MAD, membrane permeability increased significantly with the increase of storage period. The tendency of PAL activity and CAT activity dropped slowly, POD activity still rose. There is a significant relationship between firmness and PAL activity. So did the content of MAD and membrane permeability. The firmness, the content of MAD, the membrane permeability and PAL activity at 4℃ were much higher than those of other temperature condition. Meantime, the activity of activated oxygen eliminating enzymes was lower.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期151-156,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
枇杷
冷藏
采后生理
Loquat Refrigeration Post-harvest physiology