草酸处理对采后木瓜成熟及其品质的影响

The Influence of Oxalic Acid Treatment in Ripening and Quality of Papaya Fruit During Storage

草酸处理有效地延缓采后木瓜在常温贮藏下的成熟进程,并保持木瓜原有的品质风味;草酸降低果实的SOD、CAT活性以及膜透性等相关指标的增加速率,其中SOD、CAT的活性水平与延缓果实的成熟衰老密切相关,同时也降低了果皮的黄化速率,草酸处理是采后木瓜贮藏保鲜的一种新方法。

Oxalic acid treatment effectively delay the mature of postharvest papaya under room temperature storage process,quality of papaya and keep the original flavor;Oxalic acid to reduce the fruit of SOD and CAT activity and increase the rate of membrane permeability and other related indicators,including the activity of SOD and CAT levels are closely associated with the maturity of the fruit senescence,at the same time also reduced the rate of yellow peel,oxalic acid treatment is an optional postharvest papaya freshkeeping new methods.