摘要
研究了贮前不同温度处理对草莓果实贮藏特性及软化的影响。结果表明,以贮前50℃预热处理30 m in和5℃预冷处理30 m in的果实腐烂率最低;2种处理均能抑制果实呼吸强度的上升、果实中脱落酸(ABA)的生成、生长素(IAA)的下降、纤维素酶活性的上升,并延缓果实硬度的下降。
The effects of temperature treatments on the storage properties and the softening of postharvest strawberry fruits were studied. The results showed that the decay rates of fruits with pre-heating treatment at 50 ℃ for 30 min and with pre-cooling treatment at 5 ℃ for 30 min were the lowest compared with the control. The above temperature treatments could obviously inhibit the respiration rate, the production of ABA, the decrease of IAA, the increase of cellulase activity and delay the decrease of fruit firmness.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2006年第1期31-34,共4页
Journal of Nanjing Agricultural University
基金
安徽省高校青年教师科研资助计划项目(2005jql155)
关键词
草莓果实
温度处理
贮藏
软化
strawberry fruit
temperature treatment
storage
softening
