食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
2期
20-24
,共5页
黄冠梨%果皮褐变%果实品质%茉莉酸甲酯
黃冠梨%果皮褐變%果實品質%茉莉痠甲酯
황관리%과피갈변%과실품질%말리산갑지
huangguan pear%peel browning%fruit quality%methyl jasmonate
使用茉莉酸甲酯溶液浸蘸,研究其对采后黄冠梨果皮褐变及品质变化的影响.结果表明:黄冠梨经茉莉酸甲酯处理后即使快速降温,仍能有效抑制采后果皮褐变的发生,保持良好的外观、口味及较高的货架期VC含量,但对硬度和可溶性固形物含量没有显著影响.茉莉酸甲酯处理不能有效控制快速降温导致的果肉、果心褐变及丙二醛、乙醇含量的升高.本研究为采后黄冠梨果皮褐变控制提供了有效方法.
使用茉莉痠甲酯溶液浸蘸,研究其對採後黃冠梨果皮褐變及品質變化的影響.結果錶明:黃冠梨經茉莉痠甲酯處理後即使快速降溫,仍能有效抑製採後果皮褐變的髮生,保持良好的外觀、口味及較高的貨架期VC含量,但對硬度和可溶性固形物含量沒有顯著影響.茉莉痠甲酯處理不能有效控製快速降溫導緻的果肉、果心褐變及丙二醛、乙醇含量的升高.本研究為採後黃冠梨果皮褐變控製提供瞭有效方法.
사용말리산갑지용액침잠,연구기대채후황관리과피갈변급품질변화적영향.결과표명:황관리경말리산갑지처리후즉사쾌속강온,잉능유효억제채후과피갈변적발생,보지량호적외관、구미급교고적화가기VC함량,단대경도화가용성고형물함량몰유현저영향.말리산갑지처리불능유효공제쾌속강온도치적과육、과심갈변급병이철、을순함량적승고.본연구위채후황관리과피갈변공제제공료유효방법.
This paper studied the influence of methyl jasmonate on peel browning and quality maintenance of postharvest Huangguan pear. The results showed that treatment with methyl jasmonate could effectively inhibit the peel browning of postharvest Huangguan pear being cooled rapidly, keep good appearance, tasting and higher VC content during shelf life, but it had no significant effect on fruit firmness and soluble solids, did not control the browning of flesh, core and the increasing content of malondialdehyde, ethanol. This study provided an effective method to inhibit the peel browning of postharvest huangguan pear.
