摘要
以七成熟“丰香”草莓果实为材料，研究了35-50℃热水预处理对4℃冷藏草莓果实呼吸速率、抗氧化酶和纤维素酶活性、超氧阴离子生成速率以及果实品质等的影响。结果表明，40一45℃热水浸果10min可以明显抑制贮藏期间果实花青素积累，降低果实失重率、腐烂指数和呼吸速率，维持较高的超氧化物歧化酶（SOD）活性，降低脂氧合酶（LOX）和纤维素酶活性，降低超氧阴离子（O2^＇-）产生速率和丙二醛（MDA）含量，明显延长了果实贮藏寿命。
The 70% mature Fengxiang strawberry （Fragaria ananassa Duch cv. toyonoka） was chosen to investigate the effects of 35-50℃ hot - water pretreatment on the respiration, activity of antioxidant enzyme and ceUulase, productive rate of active oxygen species and the fruit quality under 4℃C storage. The results indicated that dipping fruits in 40- 45℃ hot - water for 10 rain significantly inhibited anthocyanin accumulation, decreased weight loss, decay index and respiration of the postharvest fruits, and maintained higher activity of superoxide dismutase （SOD）, decreased the activity of lipoxidase and cellulase, reduced 02^ ＇ - productive rate and MDA content. Therefore, hot - water pretreatment was helpful for prolonging the storage life of strawberry at low temperature.
出处
《江西农业学报》
CAS
2008年第1期52-55,60,共5页
Acta Agriculturae Jiangxi
基金
江苏省科技攻关计划(农业)重大项目(BE2006312)
关键词
草莓
热水预处理
采后生理
品质
保鲜
Strawberry
Hot - water pretreatment
Postharvest physiology
Quality
Preservation
