热处理对板栗果实石灰化和生理特性的影响

Effect of heat treatment on the calcification and physiological characteristics of chestnut

以0、20、30、35、40和45℃的温度分别处理河南确山“红油栗”0、4、8、12和16d,研究处理后的石灰化指数和生理生化变化。结果显示,板栗接受热处理的温度越高、时间越长,组织水分损失越多,石灰化程度越严重。石灰化指数与处理温度呈显著正相关(r=0.6721,a=0.01下同),与果肉组织含水量呈显著负相关(r=-0.9333)。伴随板栗石灰化的发生,呼吸强度增加、MDA上升、O22-发生明显波动的变化,板栗石灰化指数与MDA含量呈显著正相关(r=0.8059),并且其变化速度与呼吸强度和O22-含量也呈显著正相关(r=0.5680,0.5016)。

Chestnut （Var. hongyouli produced in Henan province） was treated at 0℃, 20℃, 30℃, 35℃, 40℃ and 45℃ for 0, 4, 8,12 and 16 days to investigate the changes in calcification, biochemical and physiological characteristics. The results showed that the higher the temperature and the longer period for treatment, the more water loss and more severe calcification in the tissue of chestnut fruits. There were significant positive relationship between calcification and temperature （r =0.6721,the same below）,and negative relationship between calcification and water content （r=-0.9333,）.With the calcification going on, respiratory rate, MDA, O2^2- contents were all changed greatly. There were significant positive correlation between calcification and MDA （r=0.8059）, respiratory rate and O2^2- contents （r= 0.5680,0.5016）.