及华;关军锋;冯云霄;李丽梅;孙玉龙;

• 1:河北省农林科学院遗传生理研究所

摘要(Abstract)：

为探讨改善李贮藏性能的方法,以黑宝石李为试材研究了30μm PVC薄膜包装和8℃预贮对李果实贮藏品质及相关酶活性的影响。结果表明,与不包装(对照)相比,采用薄膜包装后直接冷藏(0℃)能有效抑制李果实软化和可溶性固形物含量(SSC)上升,减缓可滴定酸(TA)含量下降;包装后8℃预贮5 d、10 d的处理均降低果肉酚类物质含量,提高多酚氧化酶(PPO)活性,而且能明显抑制果肉褐变,预贮5 d处理效果好于预贮10 d处理。因此,MA包装后8℃预贮5 d可有效改善黑宝石李的贮藏性能。

关键词(KeyWords)： 李;预贮;褐变;MA包装

Abstract:

Keywords:

基金项目(Foundation): 国家“十一五”科技支撑项目(2006BAD22B01-6)

作者(Author): 及华;关军锋;冯云霄;李丽梅;孙玉龙;

Email:

DOI: 10.13925/j.cnki.gsxb.2011.01.022

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