摘要
以"巴西"香蕉为材料,研究了不同温度条件下香蕉果实催熟过程中品质的变化规律。结果表明,25℃与20℃相比,高温可促进可溶性固形物含量的上升,加速了淀粉的水解和Vc的转化,提高了PG和POD活性,增加乙烯释放高峰和呼吸高峰,从而促进了香蕉果实的成熟,缩短催熟时间。
In this experiment, ＂Brazil＂ banana as materials, studies the quality changes of banana ripening process in different temperature conditions. The results show that, compared to 20 ℃ and 25 ℃, high temperature can promote the increase of soluble solids content, accelerate the transformation of starch hydrolysis and Vc, increased PG and POD activity, increased ethylene production and respiration peak, thus promoting the ripening, shorten the ripening time.
出处
《食品科技》
CAS
北大核心
2014年第12期54-58,共5页
Food Science and Technology
基金
"十二五"国家科技支撑计划课题(2012BAD38B07)
山西省回国留学人员科研项目(2012056)
关键词
香蕉
催熟
品质
变化
banana
ripening
quality
changes
