不同处理对甜柿贮藏期果肉质地及酶活性的影响

Effects of Different Treatments on Fruit Texture and Enzyme Activity of Sweet Persimmon during Storage

研究了不同处理对甜柿在低温贮藏下果肉质地和酶活性的影响。结果表明,在(1.0±0.5)℃的温度条件下,使用PE包装和魔芋葡甘聚糖涂膜保鲜甜柿,硬果期为60 d;赤霉素、乙烯吸收剂结合保鲜膜的简易MA贮藏方法保鲜甜柿,硬果期可达90 d。赤霉素与乙烯吸收剂可单独使用,也可配合使用。

The effects of different treatments on sweet persimmon fruit texture and enzyme activity during low temperature storage were studied. The results showed that at the temperature of（1.0 ± 0.5）℃, the using of PE packaging and KGM persimmon, hard fruit was 60 days; GA, MA storage methods, combined with ethylene absorbent plastic wrap fresh persimmon, hard fruit was 90 days. GA and ethylene absorbent could be used alone, could also be used in conjunction.