【摘要】 以中华猕猴桃为材料,分别用30,35,40℃的蒸馏水处理10 min;以室温蒸馏水处理10 min为对照组,自然冷却后于0~4℃贮藏,每隔4 d测定相关指标,研究热处理对中华猕猴桃软化的影响。结果表明:35℃热处理可抑制中华猕猴桃果实的呼吸强度,延缓果实硬度、VC含量、淀粉含量的下降,减缓果实组织细胞膜渗透率、丙二醛(MDA)和可溶性果胶含量的上升,在一定程度上抑制纤维素酶和过氧化物酶(POD)活性,有效延缓果实的软化衰老。更多还原

【Abstract】 Actinidia chinensis planch were immersed for 10 min in distilled water which temperatures were 30 ℃, 35℃, 40 ℃ respectively, then stored at 0~4 ℃ after self-cooling, studied the effect of heat treatment on softening by determining the physiological parameters every fifth day. Fruits immersed in distilled water at room temperature for 10 min were used as control. The results showed that 35 ℃ heat treatment could inhibit the respiratory intensity of the fruit, delay the decrease of fruit firmness and VC content, and prevent the loss of starch content, as well as mitigate the increase in fruit tissue membrane permeability, malondialdehyde(MDA) content, fruit soluble pectin content. To some extent, the activities of cellulase and peroxidase(POD) were inhibited, and the heat treatment could delay fruit softening and senescence.更多还原