摘要
本文以鸭梨果实为原料,研究了精胺和亚精胺处理对果实呼吸强度、果实乙烯释放量、果肉硬度、果实可溶性固形物含量和果皮组织相对电导率变化的影响。试验结果表明,精胺和亚精胺处理对鸭梨果实的呼吸强度和乙烯释放量具有显著的抑制作用,贮藏240d时,多胺处理组果实可溶性固形物含量和果肉硬度显著高于对照组(p<0.01),果心褐变指数显著低于对照组(p<0.01)。
In this paper, the effects on respiration,ethylene production,flesh firmness,soluble solids and content of carbondioxide in core freated with polyamine were researched by experments to ‘Ya’pear. The results showed that spermidineand spermine had a significant restraint effect on the respiration and ethylene production. When stored for 240 days, the fruitsoluble solids and fruit firmnes of polyamine treatment had a significantly higher content than those of the control (p<0.01),whilethe exponent of fruits core browning had a significantly lower value than that of control (p<0.01).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第7期141-145,共5页
Food Science
基金
国家自然科学基金资助项目(30170665)
