CAJ | 학술논문

该篇探讨了热水处理对石榴采后常温贮藏期间主要生理和品质变化的影响。石榴经过38℃、45℃、50℃，5min、10min、15min 处理，结果表明，38℃，15min热水处理可有效提高好果率，降低失重率，较好的抑制石榴采后呼吸强度、质膜相对透性，降低过氧化物酶（POD）活性，提高苯丙氨酸解氨酶（PAL）活性。实验证明热处理能有效减缓石榴品质的下降，延缓石榴采后衰老速度，有利于延长贮藏期限和保持石榴原有的风味品质。
해편탐토료열수처리대석류채후상온저장기간주요생리화품질변화적영향。석류경과38℃、45℃、50℃，5min、10min、15min 처리，결과표명，38℃，15min열수처리가유효제고호과솔，강저실중솔，교호적억제석류채후호흡강도、질막상대투성，강저과양화물매（POD）활성，제고분병안산해안매（PAL）활성。실험증명열처리능유효감완석류품질적하강，연완석류채후쇠로속도，유리우연장저장기한화보지석류원유적풍미품질。
The aim of the study was to evaluate the effect of hot water treatments on physiological and quality change of pomegranate during storage at room temperature. Pomegranate was processed at hot water from 38℃ to 50℃ for 5 min to 15 min. The results showed that pomegranate processed by 38℃for 15 min exhibited a better quality than other treatments.After the hot water treatment at 38℃ for 15 min, the weight loss were reduced, the respiratory intensity ,cell membrane permeability and Peroxidase (POD) activities of pomegranate were restrained significantly, Furthermore, the Phenylalanine Ammonia Lyase (PAL) activity was enhanced. These results indicated that the senescence of pomegranate was delayed after hot water treatments at 38℃ for 15 min,which were propitious to prolonging the storage longevity and keeping the intrinsic flavour quality of pomegranate.