【作者】 韩涛； 李丽萍； 阮明； 闫华；

【Author】 Han Tao, Li Liping, Ruan Ming and Yan Hua (Department of Food Science, Beijing Agricultural College, Beijing 102206)

【机构】 北京农学院食品科学系；

【摘要】 本文研究了不同包装方式的MA气调贮藏对涩柿在贮藏期间(1±1℃,10周)的品质及生理变化的影响。结果表明,采用快速降氧贮藏柿果实可减弱贮藏期间果实硬度的下降,保持果实较高的硬度和单宁比值,自然降氧贮藏的果实与对照相近,真空包装果实虽能保持较高的硬度,但个体间差异较大。快速降氧处理可降低果实前6周的呼吸强度,并推迟了呼吸高峰的出现,自然降氧和真空包装果实的呼吸强度变化与对照相似;经包装处理后的果实均不同程度地降低了细胞膜透性和细胞膜过氧化脂质(丙二醛)的含量。更多还原

【Abstract】 Effect of packaging methods on quality and some physiological changes of persimmon fruit during cold storage (1±1℃,10 weeks) was investigated. It showed that decrease of fruit hardness with rapid reducing O2 packaging (RROP) was delayed and the ratio of hardness vs tannin content maintained high levels, that respiration of the fruit with RROP was lowed during former 6 weeks and the respiration peak was postponed. The respiratory changes of fruits with voluntary reducing O2 packaging (VROP) and air-evacuated packaging (AEP) was similar to the control. The cell membrane permeability and the content of malondi aldehyde of fruits by all of packaging decreased at a certain extent during storage.更多还原