摘要
为了保持和改善鲜切菠萝的贮藏品质,研究不同贮藏温度(0、4、6、8和12℃)对鲜切菠萝的品质及理化特性的影响。结果表明:0～4℃贮藏能够显著抑制鲜切菠萝的硬度下降现象以及含糖量(TSS)、含酸量(TA)和VC含量的降解损失,维持鲜切果实较低的多酚氧化酶(PPO)活性和过氧化物酶(POD)活性,延缓果实细胞膜透性的上升和丙二醛(MDA)含量的积累,使鲜切果实的感官和综合品质好,贮藏寿命长于6、8和12℃的果实。在0、4、6、8和12℃条件下,温度越高,鲜切菠萝的品质劣变越快。建议0～4℃为九成熟菠萝鲜切产品保鲜的适宜温度。
In order to keep and improve the quality of fresh-cut pineapple,the effects of storage temperature（0 ℃,4 ℃,6 ℃,8 ℃ and 12 ℃）on quality and physiological characteristics were investigated.The results showed that the decreasing in fruit firmness,the degradation and loss of TSS,TA and VC of fresh-cut pineapple stored at 0 ℃ and 4 ℃ were dramatically inhibited,and the lower levels of PPO and POD activity were maintained,in addition,the increasing in cell membrane permeability and accumulation of MDA were greatly slowed down,therefore,the sensory and overall quality showed better,the shelf-life of materials stored at 0 ℃ and 4 ℃ showed longer than those stored at 6 ℃,8 ℃ and 12 ℃.At conditions of 0,4,6,8 and 12 ℃,the higher the temperature,the faster deterioration the quality.The study suggestes that 0 to 4 ℃ is safe and suitable for preserving fresh-cut pineapple（harvested at 90% maturity）.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第6期134-140,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
农业部"菠萝行业科技专题"(No.3-41)
海南省教育厅科技项目(No.Hjkj2009-28)
关键词
贮藏温度
鲜切菠萝
品质
生理特性
storage temperature
fresh-cut pineapple
quality
physiological characteristics
