石榴果皮褐变相关因素及其控制研究

A Study on Factors Relative to Pomegranate Peel Browning and Its Control

以天红蛋、净皮甜、大红甜为样品，对石榴采后果皮褐变进行研究，结果发现：褐变与品种及贮藏温度有显著的相关性；３个品种对果皮褐变的敏感性为大红甜＞净皮甜＞天红蛋；３个水平贮藏温度下果皮褐变指数由大到小的排序为（４±１）℃、（０±１）℃、（８±１）℃；用０．０３ｍｍ厚ＰＥ袋单果包天红蛋石榴，对果皮褐变有显著地抑制效果。

Pomegranate peel was very easy to brown after picking.The cultivars and storage temperatures were remarkably relative to the browning.The susceptibility order from high to low on peel browning of three cultivars was Dahongtian,Jingpitian and Tianhongdan.The index arrangement of peel browning at three storage temperatures from big to small was (4±1)℃,(0±1)℃,(8±1)℃.There was a remarkable control effect on peel browning if the Dahongtian was packed in single with PE bags of 0.03 mm thickness.