【摘要】 对“青扎”板栗果实在 5 0℃热处理 6 0min ,研究板栗果实的贮藏效果以及贮藏过程中的生理变化 ,并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 .更多还原

【Abstract】 The “qingzha” chestnut treated at 50℃ for 60min was used for studying the storage effect and postharvest physiological and biochemical changes during storage period. It was indicated that respiration rate, POD activity and CAT activity were controlled by heat treatment, amylase activity, soluble sugar and reductive sugar content were reduced, The happen and spread of fungi were notably controlled during storage period, weight loss rate was also lower than CK. But VC content reduced by using heat treatment.更多还原