宋钰兴;邵兴锋;施婷婷;程赛;

• 1:宁波大学食品科学与工程系

摘要(Abstract)：

为了研究高温短时热空气处理对枇杷果实冷害和品质的影响,采用45℃热空气2、3、4 h处理采后枇杷(解放钟)果实,分析冷藏(5℃)期间其品质和相关生理指标的变化。结果表明,经45℃3 h热处理的果实冷藏后品质最佳,冷害最轻。该处理能显著降低果实失重率、硬度和果皮难剥离程度的上升,保持较高的果肉出汁率;提高果实冷藏期间超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)和谷胱甘肽还原酶(GR)的活性,降低过氧化氢(H2O2)和丙二醛(MDA)的含量;抑制苯丙氨酸解氨酶(PAL)的活性,减少木质素的积累。

关键词(KeyWords)： 枇杷;高温短时;热空气处理;活性氧代谢;木质素

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(No.31000825);; 浙江省自然科学基金(No.Y3090537);; 浙江省大学生科技创新活动计划(新苗人才计划,No.2010R405036);; 宁波市农业攻关项目(No.2010C10021);; 国际科学基金(IFS.No.E/4412-1)

作者(Author): 宋钰兴;邵兴锋;施婷婷;程赛;

Email:

DOI: 10.13925/j.cnki.gsxb.2011.05.020

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