摘要
以软枣猕猴桃品种"魁绿"为试材,研究低温(2℃~4℃)贮藏条件下不同保鲜剂对鲜果贮藏品质及生理生化的影响。结果表明,不同保鲜剂处理均能不同程度地降低果实硬度下降速度,延缓成熟进程,降低果实腐烂率;处理第40天,1-甲基环丙烯(1-MCP)(500μL/L)处理和高锰酸钾氧化钙复合保鲜剂处理的果实VC含量明显高于对照组和山梨酸处理;高锰酸钾氧化钙复合保鲜剂处理果实多酚氧化酶活性变化较小,其次为0.1%山梨酸处理;0.1%山梨酸处理果实的超氧化物歧化酶活性最高,其次为1-MCP处理,二者明显高于对照组和高锰酸钾氧化钙复合保鲜剂处理组。综合各项指标,1-MCP(500 L/L)处理优于其他处理组和对照组。
Hardy kiwifruit （Actinidia arguta planeh.） varieties ＂Kuilv＂ fruits were processed by different preservatives under low-tempera- ture condition （2℃-4℃） to study the storage quality and change of physiology. The results showed that different preservatives were ef- fective in retarding the descending rate of fruit hardness, postponing the ripening and decreasing the rate of the fruit rot. After 40 days of treatment, vitamin C content in 1-mep （500μL/L） treatment and potassium permanganate combined with calcium oxide treatment were significantly higher than those in controls and the sorbic acid treatment. The PPO activity of fruits in potassium permanganate combined with calcium oxide treatment was low, followed by 0.1% sorbiturate. The SOD activity in the 0.1% sorbitate treatment was the highest, followed by 1-mep, which were significantly higher than the controls and potassium permanganate combined with calcium oxide treatment. Overall, the 1-mep （500ppm） treatment was superior to other treatments and controls.
作者
张宝香
秦红艳
刘迎雪
赵滢
范书田
艾军
ZHANG Bao-xiang;QIN Hong-yan;LIU Ying-xue;ZHAO Ying;FAN Shu-tian;AI Jun(Institute of Special Wild Economic Animals and Plants,Chinese Academy of Agricultural Sciences,Changchun 130112,China)
出处
《特产研究》
2018年第3期10-12,26,共4页
Special Wild Economic Animal and Plant Research
基金
吉林省科技发展计划项目(20170203006NY)
关键词
软枣猕猴桃
保鲜剂
品质
生理生化
Hardy kiwifruit （Actinidia arguta planeh.）
preservative
quality
physiological- biochemical index
