摘要
以苹果梨为材料,在果实贮藏前通过高脂膜浸果进行保护,研究高脂膜对贮藏期间苹果梨果皮褐变的抑制作用,同时探讨果皮的超微弱发光(UWL)、果皮褐变的变化规律,了解UWL与褐变度之间的关系。希望通过高脂膜能够抑制苹果梨果皮的褐变度,以改善其外观品质,提高市场竞争力,并借助超微弱发光间接反映果皮的褐变程度。结果表明,A_1、A_2、A_3处理的果皮褐变度随贮藏时间的增加均呈上升趋势,但褐变程度均低于CK,其中A_1处理对抑制果皮褐变的效果最为明显。各处理苹果梨果皮的发光强度随贮藏时间的增加也均呈上升趋势,CK和A_1处理果皮的发光强度在各贮藏时期均低于A_2、A_3处理;A_2、A_3处理果皮的发光强度在各贮藏时期基本相同。
Apple-pear was taken as material. Before storage fruits were dipped by high lipid to discuss the effect on inhibiting browning of apple-pear peel during the storage periods. At the same time,the changes of ultra-weak luminescence（ UWL） and browning of peel were studied to explore the relationship between UWL and browning of peel. We hope that the degree of browning can be inhibited by high lipid to improve appearance quality and enhance market competitiveness. And utilizing UWL to reflect the degree of browning indirectly. The results showed that the degree of browning increased as the storage time extended with A_1,A_2 and A_3 treatments,but they were lower than CK,and the effect on inhibiting browning of peel was the most obvious with A_1 treatment. The luminous intensity of apple-pear peel also showed an upward trend as the storage time extended. The luminous intensity of peel with CK and A1 treatments was lower than that of A2 and A3 treatments in every storage period,the luminous intensity of peel with A2 and A3 treatments was basically the same in different storage periods.
作者
杨鹏
李小燕
马强
YANG Peng;LI Xiaoyan;MA Qiang(College of Agronomy, Inner Mongolia Agricultural University, Hohhot 010019, China)
出处
《内蒙古农业大学学报（自然科学版）》
CAS
北大核心
2018年第1期17-21,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
基金
内蒙古自治区自然科学基金(2015MS0317)
关键词
苹果梨
高脂膜
超微弱发光
果皮褐变
Apple - pear
high lipid
ultra - weak luminescence
browning of peel
