CAJ | 학술논문

以七八成熟丰香草莓果实为材料,贮前用热蒸汽处理10、20、30和40 s,研究其对4℃冷藏下果实的贮藏效果以及贮藏过程中某些生理指标的变化.结果表明,贮前热蒸汽处理10和20s可以明显抑制贮藏期间果实花青素积累,降低果实失重率、腐烂指数和呼吸速率,维持较高的SOD活性,降低LOX活性、纤维素酶活性、O~-_2产生速率和MDA含量,明显延长了果实贮藏时间.而贮前热蒸汽处理30和40s的果实受到热伤害,影响了果实的外观品质,甚至缩短了果实贮藏寿命.
이칠팔성숙봉향초매과실위재료,저전용열증기처리10、20、30화40 s,연구기대4℃랭장하과실적저장효과이급저장과정중모사생리지표적변화.결과표명,저전열증기처리10화20s가이명현억제저장기간과실화청소적루,강저과실실중솔、부란지수화호흡속솔,유지교고적SOD활성,강저LOX활성、섬유소매활성、O~-_2산생속솔화MDA함량,명현연장료과실저장시간.이저전열증기처리30화40s적과실수도열상해,영향료과실적외관품질,심지축단료과실저장수명.
The preservation and physiological indexes of strawberry fruits (Fragaria ananassa Duch cv. 'Toyonoka') stored at 4 癈 were investigated for the effects of heat-steam treatment for 10, 20, 30 and 40 s. The results indicated that heat-steam treatment for 10 s and 20 s significantly inhibited anthocyanin accumulation, weight loss, decay index and respiratory rate of the post-harvested fruits, and maintained higher activities of superoxide dismutase ( SOD) , but decreased the activities of lipoxidase (LOX) , cellulase, the O~-_2 production rate and MDA content. Therefore, heat-steam treatment was helpful for strawberry to prolong the storage life. However, heat-steam treatment for 30 and 40 s injuried fruits, which degraded external qualities and shortened preservation of the strawberry fruits.