摘要
文章以鲜切梨为试验材料,研究在12℃和常温(25℃)贮藏条件下,鲜切梨货架期间生理指标和品质指标的变化。实验结果表明:12℃的贮藏温度显著抑制了鲜切梨的失重率和呼吸强度,抑制了多酚氧化酶(PPO)和过氧化物酶(POD)的活性,延缓了鲜切梨的褐变,其营养成分和感官特性均得以较大限度的保留。
The paper studied the changes of physiology and quality indexes of fresh-cut pears during their shelf life,which were stored in 12 ℃ and ambient temperature（25 ℃）.Experimental data showed that 12 ℃ storage temperature can effectively inhibit the weight loss and lower the respiration rate,meanwhile the activities of PPO and POD were evidently inhibited.It was suggested that low storage temperature 12 ℃ delayed browning of fresh-cut pears,and reserved their nutrient and sensory characteristics to a large extent.
出处
《广东化工》
CAS
2013年第13期28-29,25,共3页
Guangdong Chemical Industry
关键词
鲜切梨
生理和品质
贮藏
货架期
fresh-cut pear
physiology and quality
storage
shelf life
