摘要
将‘青扎’板栗果实进行 5 0℃、60min热处理 ,研究板栗果实的贮藏效果以及贮藏过程中的生理变化 ,与未经热处理的栗果对照 ,结果表明 :热处理能抑制栗果贮藏过程中的呼吸强度、POD活性、CAT活性、降低了淀粉酶活性、可溶性糖和还原糖含量 ;显著抑制板栗中真菌发生和蔓延 ,降低了果实的失重率 ,但Vc含量有所降低。
The 'qingzha' chestnut treated at 50 ℃ for 60 min was used for studying the storage effect and postharvest physiological and biochemical changes during the storage period. It was indicated that respiration rate, POD activity and CAT activity were restrained by heat treatment; amylase activity, soluble sugar and reductive sugar content were reduced, the occurrence and spread of fungi were notably controlled, weight loss rate was also lower than CK. But Vc content was reduced by heat treatment.
出处
《江西农业大学学报》
CAS
CSCD
2003年第1期23-26,共4页
Acta Agriculturae Universitatis Jiangxiensis
关键词
板栗
热处理
贮藏效应
采后生理
Chestnut
heat treatment
storage effect
postharvest physiology
