【作者】 胡亮； 王则金；

【Author】 HU Liang~1 WANG Ze-jin~(1,2) (1.College of Food Science and Technology,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002;2.Preservation Experimention Station for Agricultural Products,Fuzhou,Fujian 350002.)

【机构】 福建农林大学食品科学学院； 福建省农副产品保鲜技术开发基地；

【摘要】 以番木瓜为原料,研究了冷激处理对果实冷藏中品质和后熟相关酶活性的影响。结果表明,0℃的冷空气处理3.5h可显著延迟番木瓜的后熟衰老,并延缓PG、PE活性的上升,提高了过氧化保护酶POD、SOD和CAT的活性,保持果肉的硬度和较好的贮藏食用品质。更多还原

【Abstract】 The effects of cold shock treatment on the quality and some enzymes activities related postharvest of papaya fruits during cold storage.The results illustrated that the 3.5 hour treatment with zero degree air could remarkably delay storage maturity and senescence of papaya fruits;In the meantime,it also inhibited the activities of PG and PE and raised the activities of POD、SOD and CAT thus capable of keeping the fruit flesh hard the storage edible qualities.更多还原