食品科学 ›› 2003, Vol. 24 ›› Issue (2): 138-141.

• 包装贮运 • 上一篇    下一篇

猕猴桃果实冷藏过程中生理生化变化

 陈金印, 曾荣, 李平   

  1. 江西农业大学科研处,江西农业大学园艺系
  • 出版日期:2003-02-15 发布日期:2011-12-13

Fruit Physio-Biochemical Changes During Cold Storage in Actinida Deliciosa

 CHEN  Jin-Yin, ZENG  Rong, LI  Ping   

  • Online:2003-02-15 Published:2011-12-13

摘要: 以金魁和米良1号两种美味猕猴桃为试材,对其冷藏过程中生理生化进行了研究,结果表明,猕猴桃果实0℃后熟软化进程均分为明显的两个阶段,即前期的快速软化阶段和后期的缓慢软化阶段:随着果肉硬度下降,可溶性固形物含量升高:低温冷藏(0℃)可强烈抑制果实乙烯的生成,整个贮藏过程均处于低且平稳的水平,跃变过程不明显。

关键词: 美味猕猴桃, 冷藏, 后熟, 生理生化变化

Abstract: Fruit physio-biochemical changes during cold storage of 2 kiwifruit(Actinidia deliciosa) species were studied.The results showed that the fruit firmness decreased rapidly after picking and involved with 2 obvious softening periods during cold storage(0℃).The firmness decreased faster in the first period than in the second period.The total soluble solids increased gradually until the fruits reached full ripe.There were magnificent maximum respiration inhibition in kiwifruit when they were storaged in 0℃.Cold storage could markedly resist the ethylene production and the respiration rate was very low and stable.

Key words: Actinidia deliciosa, cold storage, ripening, physio-biochemical change