摘要
50℃热水处理‘全明星’草莓 ( Fragaria ananassa Duch.cv.All star)1 0 min,可有效保持果实的硬度与颜色 ,减少腐烂率 ,降低果实贮藏早期的呼吸强度和可溶性蛋白质含量 ,抑制花青素、总酚和类黄酮的积累 ,增加氨基酸含量 ,降低贮藏后期果实的过氧化物酶。
Effects of hot water treatment on the storage quality and physiological aspects in strawbrery fruits ( Fragaria ananassa Duch. cv. All star) were investigated in the paper. The 50℃ hot water treatment for 10min maintained firmness and external color, reduced decay of strawberry fruits, and decreased respiration rate and soluble protein content at the early stage of storage, inhibited accumulation of anthocynin, phenolics and flavonoid, increased amino acid content, but decreased activities of peroxidase and superoxide dismutase, and content of peroxide at the late stage of storage.
出处
《应用基础与工程科学学报》
EI
CSCD
2000年第2期143-147,共5页
Journal of Basic Science and Engineering
基金
国家自然科学基金
