【摘要】 为探讨0℃冰水混合物不同强度的冷激处理,对香蕉在冷害温度下贮藏的耐冷性及其品质的影响。试验以"巴西"香蕉为试材,使用0℃的冰水混合物分别冷激15、30、60 min,贮藏于低温(4℃),湿度为85%条件下,并以未处理组作为对照,定期取样进行指标测定。试验结果:与对照组相比,经0℃冰水混合物冷激30 min后的香蕉,冷害指数和冷害率显著降低,相对电导率和MDA含量的上升趋势减缓,同时提高了超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性,保持了果肉的硬度;贮藏结束时,冷害指数和冷害发生率分别低于对照组0.315(P<0.05)和15.2%(P<0.05),明显降低了香蕉冷害的发生。试验结果表明:冷激处理能在一定程度上提高香蕉的耐冷性,降低冷害的发生程度。更多还原

【Abstract】 In order to evaluate the effect of cold shock treatment of different intensity 0 ℃ ice water mixture on chilling injury and quality of bananas.The "Brazil" bananas were selected as experimental material and individually cold-shocking treated by 0 ℃ ice water mixture for 15,30,60 min.Comparing its has nothing treatment,storage temperature was 4 ℃ and relative humidity was 85%,the regular sampling to determine indicators.The results showed that compare with the control group,chilling injury index and chilling injury rate of the bananas cold-shocking treated for 30 min are significantly lower,the upward trend of relative conductivity and MDA content was slowed down,at the same time the activity of SOD,CAT was relatively high,maintain the hardness of sarcocarp.At the end of storage,chilling injury index and Chilling injury rate individually lower than control group 0.315(P<0.05),15.2%(P<0.05),significantly reduced the incidence of banana chilling injury.The results showed that cold shock treatment can improve cold tolerance of banana to some extent,reduce the degree of occurrence of chilling injury.更多还原