摘要
研究贮前热空气处理对芒果冷害及其贮藏品质的影响,为热处理技术在芒果贮藏保鲜中的应用提供科学依据。以芒果为试材,研究贮前(40±1)℃热空气处理对芒果在低温(10±1)℃贮藏期间冷害及贮藏效果的影响,测定果实在贮藏期间冷害指数、硬度、丙二醛含量和细胞膜相对透性以及脂氧合酶和过氧化物酶活性等指标的变化。结果表明,芒果贮前热空气处理可以减轻贮藏期间的冷害指数,延缓果实硬度下降速度,显著降低低温贮藏期间芒果细胞膜透性以及丙二醛含量,抑制膜脂过氧化作用及果实脂氧合酶和过氧化物酶活性,说明贮前热空气处理能够延缓芒果采后冷害与后熟衰老,抑制果实低温贮藏期品质下降,从而延长芒果采后贮藏保鲜期。
The aims of the present study were to evaluate the effect of treatment with（40±1）℃ hot air for 12 h on the quality of mango fruit during storage.Quality retention of the fruit was assessed by measuring chilling injury index,firmness,malondialdehyde（MDA）,membrane permeability and the activities of lipoxygenase（LOX） and POD.Results showed that treatment with heat air inhibited chilling injury production and better maintained the firmness.The hot air treatment could retard the increase of membrane permeability significantly,decrease accumulation the contents of MDA,and improve the activities of POD and LOX during storage.These results suggested that hot air treatments had the benefi cial effect on decreasing the chilling injury,improving postharvest quality and delaying ripening during the storage of mango fruits.
出处
《食品工业》
北大核心
2010年第5期58-61,共4页
The Food Industry
基金
茂名学院博士科研启动项目(208057)
关键词
芒果
热空气处理
品质
mango fruit
hot air treatment
quality
