热水处理对黄皮果实贮藏品质的影响

Effect of hot water treatment on quality of wampee fruit during storage

该文探讨了热水处理对采后黄皮在(1±1)℃贮藏期间主要生理和品质变化的影响。黄皮果实经过40℃,20min、40℃,40min、50℃,10min和50℃,20min4种不同热水处理后,其中50℃,20min热水处理显示出对黄皮的保鲜效果最好。50℃,20min热水处理不仅能较好地减缓黄皮果实营养品质的下降,同时还可显著抑制黄皮果实的呼吸强度、质膜相对透性、多酚氧化酶(PPO)及过氧化物酶(POD)活性,提高保护酶苯丙氨酸解氨酶(PAL)活性,延缓黄皮果实采后衰老速度,有利于延长贮藏期限和保持黄皮果实原有的风味品质。

Effects of hot water treatments on physiological and quality changes of wampee fruit during postharvest storage at （1±1）℃ were studied. Among four kinds of hot water treatments （40℃ for 20 min, 40℃ for 40 min, 50℃ for 10 min and 50℃ for 20 min）, wampee fruits treated at 50℃ for 20 min displayed the highest fresh features. After the hot water treatment at 50℃ for 20 min, the decrease in nutrition quality was reduced. Simutaneously, the respiratory intensity, cell membrane permeability, Peroxidase （POD） and Polyphenol Oxidase （PPO） activities of wampee fruits were restrained significantly. Furthermore, the treatment at 50℃ for 20 min enhanced Phenylalanine Ammonia Lyase （PAL） activity and delayed the senescence of fruit, which were propitious to prolonging the storage longevity and keeping the intrinsic flavour quality of wampee fruit.