摘要
研究了不同处理对车厘子(Cerasus pseudocerasus)冷藏过程中品质指标的影响。以车厘子为试材,采用魔芋葡甘聚糖(KGM)涂膜和电子加速器辐照处理后,置于温度(4±1)℃的冷藏箱中贮藏,测定贮藏过程中失重率、色泽亮度变化、总抗坏血酸含量、SOD活性、阿魏酸等各项品质指标的变化。结果表明,与对照组相比,处理组能不同程度地延缓车厘子的成熟进程和品质下降。KGM涂膜和电子束辐照能够显著减少果实的失重率,减缓总抗坏血酸、SOD活性、阿魏酸和果皮颜色亮度的下降,保持果实营养品质。因此,KGM涂膜和电子束辐照处理能够有效保存果实营养并延缓果实衰老,可以作为车厘子的保鲜方法 。
The effects of different treatments on quality indicators of cherries during cold storage were studied. Cherries were treated by KGM film and ion beam irradiation, temperature of storage was（4±1） ℃. During the storage, weight loss, color and brightness, total ascorbic acid, SOD activity, ferulic acid were determined. The results showed that compared with the control group, the treatment groups could delay cherries mature processes and quality decline to some degree. KGM coating and electron beam irradiation could significantly reduce the fruit weight loss, slow decline in total ascorbic acid, SOD activity, ferulic acid and color brightness, and maintain the nutritional quality of cherry. Therefore, KGM coating and electron beam irradiation treatment could effectively preserve cherry＇s nutrition and delay senescence, which could be used for cherries preservation.
出处
《湖北农业科学》
2015年第20期5121-5124,共4页
Hubei Agricultural Sciences
基金
四川省应用基础研究计划项目(2013JY0185)
