常温下柿鲜Ⅰ对木洼柿和火柿的保鲜

Storage of Fresh Fruit of “MuWashi”“Huoshi”(diospyros kaki L.)With "Shixian I" in Room Temperature Conditions

刚转黄的木洼柿和火柿用柿鲜1保鲜剂处理后装入塑料袋中,置室内常温下可保鲜3个月以上,基本上保持鲜柿的风味和品质,并保持较高的硬度。柿子的呼吸类型较特殊,介于跃变型与非跃变型之间。多聚半乳糖醛酸酶(PG)和纤维素酶对柿子的软化起很大的作用,其活性增加的原因之一是新合成了蛋白质。柿鲜1保鲜机理主要是抑制果实内部乙烯产生和推迟呼吸峰,抑制PG和纤维素酶等水解酶的活性,从而减缓不溶性果胶和纤维素等的水解、以延迟果实衰老。

Persimmon fruits were harvested at the yellowish stage, then soaked with'Shixian I' preserver, packed in plastic bags and stored at room tempe-raure tconditions. After 3 months later, the fruits of 'Huoshi' and 'Muwashi' remained not only higher firmness, but also special flavour with fresh fruit quality, persimmon fruit belongs to the middle climacteric and non-climacteric types. Polygalacturonase (PG) and cellulase play an important role in the softening process of persimmon fruits. One of the reasons of increasing the activity of hydrolytic enzyme is that the new protein is synthesized. The preservation mechanism of 'Shixian I' is to inhibit the production of ethylene inside the fruit and postponment of breathing' intensity and to depress the enzyme activity such as PG and cellulase whereby to slow down the progress of hydrolysis of insoluble pectic and cellular and to delay the senescence of persimmon fruits.