瓜核和瓜瓤对鲜切番木瓜成熟度的影响

Impact of kernel and pulp to maturity of fresh-cut papaya

以海南表皮青绿色中白木瓜为研究对象,通过测定和分析在20℃下贮藏去核去瓤、去核不去瓤和不去核不去瓤三种鲜切产品的部分生理指标的差别,以对番木瓜的成熟软化现象及影响因素进行初步的探索。结果表明:木瓜鲜切后适宜的贮藏时间是3d。在同一种贮藏条件下,去核去瓤组的鲜切效果最好,不去核不去瓤组保鲜效果最差;相比于瓜瓤,瓜核在鲜切木瓜的成熟过程中起主要作用。

The Zhongbai papaya which skin was in green was used as the trial material,divided into fresh cut to remove the pulp,and fresh cut to go kernel don＇t remove the pulp,and fresh cut not to remove kernel and the pulp three treatments,stored under 20℃ condition,the physiological indexes of different groups was studied in this article in order to make a preliminary research and exploration to the phenomenon of papaya maturity and influence factors. The results showed that it＇s suitable to preserve the fresh cut papaya in three days. In the same conditions. The group with kernel have more remarkable significance compared with the group without core,so we could draw the conclusion that during the maturation process of fresh cut papaya,the fruit kernel plays the main role.