机械损伤对富士苹果营养成分变化的影响

Effect of mechanical damage on the nutritional compositions in Fuji apple

研究富士苹果经人为机械伤害后在5℃和18℃两种贮藏温度下伤害部位各种营养成分的变化。结果表明,机械伤害导致伤害部位有机酸含量、还原糖含量、Vc含量、总糖含量迅速下降;而蛋白质含量、纤维素含量初期逐渐上升后期明显下降,而且温度越高,变化幅度越大,贮藏过程中受伤部位的营养成分都显示了上升、下降的反复过程,说明受伤组织具有提高代谢水平,引起伤害部位营养成分的快速消耗,实现自我修复的功能。实验结果显示,低温贮藏有利于保持苹果的营养成分和伤口的愈合。

The changes of nutritional composition of the wound site of Fuji apples by artificial mechanical damage during storage at 5℃; or 18℃; were investigated. The results showed that the content of organic acid, reducing sugar, vitamin C and total sugar decreased rapidly after mechanical damage, but the content of protein, cellulose raised gradually during initial storage and decreased obviously during later storage, and the higher the temperature , the greater the range of change, the increasing or decreasing repeatedly of the nutritional composition during storage showed the injured tissue raised metabolism and caused decreasing in nutritional composition of the wound site rapidly to carry out self-repaired function, and lower temperature storage was benefit for maintaining the nutritional of apples and healing up the wound site.