摘要
以建水石榴为试材,将其分别置于(0±1)℃、(0±0.3)℃、(0±0.1)℃、(0±0.05)℃四个不同温度波动的环境中,研究温度波动对石榴贮藏品质的影响。结果表明,贮藏环境温度波动小,可保持石榴果实较低的质量损失率和腐烂指数,明显延缓果实相对电导率的升高和MDA的积累,同时保持果实PPO和POD活性的稳定,对石榴冷害现象有明显的抑制作用。结合生产实际,在果蔬贮藏时应维持温度波动在±0.1℃以下。
Fresh Jianshui pomegranates were stored at four different temperature （0±1）℃, （0±0.3） ℃, （0±0.1） ℃ and （0±0.05） ℃, respectively, to study the effect of temperature fluctuation on the storage quality of pomegranate. The results showed that, the small temperature fluctuation could maintain lower mass loss rate and decay index, sig- tion, temperature fluctuations should be kept below ±0.1℃ during storage of fruits and vegetables.
作者
李媛
LI Yuan(Department of Marine Engineering, Rizhao Polytechnic, Rizhao 276800, Chin)
出处
《保鲜与加工》
CAS
北大核心
2018年第2期15-18,共4页
Storage and Process
关键词
石榴
温度波动
贮藏环境
冷害
pomegranate
temperature fluctuation
storage environment
chilling injury
