摘要
本文通过42℃、37℃2个处理和对照20℃对黄瓜的叶绿素含量、果实硬度、可滴定酸和可溶性固形物、Vc含量以及热处理过程中呼吸速率、MDA含量,SOD、POD、CAT活性的变化,研究了热处理对黄瓜品质和生理的影响,热处理可以促进果实硬度的下降、叶绿素的降解、Vc含量和可滴定酸的降低,同时促进呼吸速率的升高、丙二醛的积累,促进膜脂保护酶ROD、SOD的升高。从黄瓜热受性研究表明“新丹四号”黄瓜42℃处理时间要控制在12h以内,37℃处理时间控制在24h以内为宜。为热处理在果蔬采后方面的应用和进一步研究提供借鉴。
The changes of fruit hardness, chlorophyll content, titratable acid (TTA), total soluable solids (TSS) ,Vc content and respiration rate, malondialdehyde(MDA)content, and POD, SOD,CAT activity were studied in the period of Heat Treatment(FIT) of 42℃ ,37℃ and CK (20℃) in '№. 4 Xindan' cucumber. The results showed HT had great influence on quality and physiology, HT could cause a decline of fruit hardness, chlorophyl 1 content,titratable acid (TTA) and Vc content' increase of respiration rate, MDA content activities of POD, SOD. The appropriate HT for '№.4 Xindan' cucumber was 42℃ within 12 hours and 37℃ within 24 hours according to cucumber heat endurance.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2003年第2期70-74,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
基金
北京市自然科学基金(6002003)
