CAJ | 학술논문

通过对香蕉进行乙烯利催熟，研究在温度15℃，相对湿度90%的条件下，香蕉果实在催熟过程中品质的变化规律。结果表明，可溶性固形物含量与淀粉含量的变化趋势相反，在催熟过程中淀粉很快发生水解转化为可溶性糖，使可溶性固形物含量迅速升高， VC含量与硬度变化呈下降趋势，过氧化物酶活性、果胶酶活性、乙烯释放量、呼吸强度的变化趋势相似，呈先升高再下降的变化趋势。
통과대향초진행을희리최숙，연구재온도15℃，상대습도90%적조건하，향초과실재최숙과정중품질적변화규률。결과표명，가용성고형물함량여정분함량적변화추세상반，재최숙과정중정분흔쾌발생수해전화위가용성당，사가용성고형물함량신속승고， VC함량여경도변화정하강추세，과양화물매활성、과효매활성、을희석방량、호흡강도적변화추세상사，정선승고재하강적변화추세。
Through the ethephon ripening of bananas, reserved in temperature 15 ℃, relative humidity 90% conditions, the quality changes during ripening of banana are researched. The results show that the changing tendency of the content of soluble solids and starch is on the contrary. In the ripening process, starch hydrolysis quickly translated into the soluble sugar, which made content of the soluble solids increased, the content of VC and hardness decreased, the activity of POD and PG, ethylene production and respiration intensity change similarly, which are increased at first then decreased.