摘要
以海南"中白"品种的番木瓜果实为试材,研究了在常温25℃条件下,热处理和钙处理对番木瓜果实品质和生理效应的影响并对其保鲜效果进行比较分析。结果表明,热处理和钙处理番木瓜均能有效减少失重率,显著遏制果实软化,抑制可溶性固形物(TSS)下降,增强SOD酶活性,抑制丙二醛(MDA)含量积累,其中以50℃热处理和2%钙处理最好,但50℃热处理的保鲜效果比2%钙处理更显著。
In this report,the effect of heat treatment and calcium chloride on storage quality and freshness keeping for papaya fruits（ zhongbai） at 25℃ was investigated and compared. The results showed that heat treatment and calcium chloride could reduce weight loss,the accumulation of soluble solids of fruits,increased superoxide dimutase（ SOD） activity,reduce malondialdehyde（ MDA）. The best effect of heat temperature was 50℃ and best effect of calcium chloride concentration is 2%. And the effect of heat temperature is better than calcium chloride.
出处
《中国食物与营养》
2016年第6期55-59,共5页
Food and Nutrition in China
关键词
番木瓜
热处理
钙处理
保鲜
papaya fruits
heat treatment
Calcium Chloride
fresh-keeping
