摘要
测定了不同保贮条件下荔枝褐变相关生理指标：多酚氧化酶（PPO）、过氧化物酶（POD）、透性和呼吸强度的变化。同时，也测定了保贮期相应的营养成分：可溶性固形物、维生素C、类胡萝卜素、水溶性蛋白、游离氨基酸、糖等的变化。结果表明：乙烯吸收剂＋SSC（1％NaCl＋2％Na2SO3＋5％柠檬酸的溶液）浸果贮藏，糯米糍品种荔枝在常温条件下，可延长贮藏7～10d，保持色香味不变。
Post -harvest physiological changes of Nuomici Litchi Fruits were determined in terms of polyphenol oxidase (PPO),peroxidase (POD)activity, cell membrane permeability and respiration rate under various treatments at ambient temperature. The changes in fruit nutrient elements during storage were also detected,such as total soluble solids,vitamin C,carotenoid, so1uble proteins,free amino acids and saccharide. Results showed that the treatment of the mature Litchi fruit with SSC(1 % sodium chloride+2% sodium sulfite+5%citric acid )by dipping postponed storage by 7-10 daye as against the control and retained the fruit quality both in colour and delicacy.
出处
《热带作物学报》
CSCD
1997年第2期59-65,共7页
Chinese Journal of Tropical Crops
