热处理对冷藏板栗石灰化的影响

Effect of heat treatment on the calcification of chestnut during refrigerated storage

以河南确山红油栗为试材,经清水漂洗除去嫩粒后通风晾干,按随机方法分成105份样品,用食品保鲜袋(25cm×30cm)包装。然后分别以20℃、30℃和35℃温度处理4、8和12d后于0℃下贮藏,研究贮前热处理对板栗果实石灰化的影响。结果表明,贮前处理的温度愈高、时间愈长,板栗果实失水愈多、石灰化发生的比例愈大,冷藏期间石灰化发生程度愈严重。热处理后的板栗比对照果实更容易出现丙二醛(MDA)的积累。板栗石灰化指数与各指标的相关性分析表明,板栗石灰化与果实的水分损失和细胞膜的破坏关系最密切,2者是引起板栗石灰化的主要原因。

Chestnuts （cv. Hongyouli cuhivar, produced in Henan province） after rinsed with fresh water and air-dried and then packed into plastic bags 500 gram each were treated with 20℃ ,30℃ and 35℃ for 0, 4, 8, and 12 days before they were stored under 0℃ to investigate the effect of heat treatment on the calcification of chestnut. The result showed that the higher temperature and longer period treated, the more water loss and more severe calcification occurred, not only just after heat treated but also during refrigerated storage. Chestnut, which had been heat-treated accumulated more MDA, and became calcification easier than CK. There were significant positive relationship between calcification and MDA, O2^- and the change rate of respiratory rate （r=0.86,0.47,0.58, α=0.01, the same below）, and negative relationship between calcification and water content, amylase activity, POD activity （r=-0.85 ,-0.51, -0.58）. Statistical analyses between calcification and relevant indices showed that calcification was mostly related to water content and MDA formation, indicating that water loss and breakdown of cell wall membrane were the main reasons of chestnut calcification.