摘要
金冠苹果采用38℃,72h或96h热空气处理,可降低0℃贮藏中果实的呼吸强度和乙烯释放量,延缓非溶性果胶的降解,维持较高的硬度、脆度,同时也会加速果皮的褪绿变黄和固酸比的上升,尤其是38℃96h处理的作用效果更为明显,显著提高了货架期后(20℃7d)苹果的质地品质和可接受程度,延缓衰老。苹果分别接种扩展青霉、灰葡萄孢霉,0℃和20℃条件下其病害发生率和腐烂均很严重,采用38℃96h热空气处理可以完全控制病害的发生,避免腐烂。可见,热空气处理一方面能延缓金冠苹果的后熟衰老,另一方面还能控制贮期病害的发生。
Golden Delicious apples were treated with hot air for 72 h or 96 h at 38℃, and then stored at 0℃ for 16 weeks. Upon removal from cold storage, fruit were kept for 7 days at 20℃ （shelf life）. Compared with the untreated apples, the treatment could decrease the fruit respiration rate and ethylene production, maintain more non-water soluble pectin content and firumess. At the same time, the background color of the fruit skin showed more yellow, and the SSC/TA rate higher. Especially the treatments with 96 h maintained the best texture quality and improved the acceptability. The decay incidence were very severe for unheated apple inoculated with Penicillium expansurn and Botrytis cinerea stored at 0℃ or 20℃. Heating apple fruit inoculated with fungi for 96 h at 38℃ completely inhibited decay development. From above we can see that heat treatment could reduce the progress of ripeness, and control the disease during the storage.
出处
《果树学报》
CAS
CSCD
北大核心
2006年第4期562-567,共6页
Journal of Fruit Science
基金
国家自然科学基金资助项目(30270765)
教育部新世纪优秀人才支持计划(NCEF05-0491)
关键词
金冠苹果
热空气处理
延缓后熟
控制病害
Golden Delicious apple
Hot air treatment
Delay of ripeness
Disease resistance
作者简介
屠康，男，博士，教授，博士生导师。主要从事农产品检测、贮藏加工方面的研究。Tel：025—84399016，E-mail：kangtu@njau．edu．cn
