作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院食品科学与工程系

出　　处： 《农业工程学报》 2005年第5期186-191,共6页

摘　　要： 提高苦瓜的抗冷性对于采后苦瓜保鲜有重要意义。新采收苦瓜分别经38℃10min、42℃5min和50℃1min热浸处理后,以塑料薄膜包装在4℃下贮藏16d。结果表明:42℃热浸苦瓜感官品质最好,无明显冷害发生,细胞膜透性最低,过氧化氢酶活性下降显著减缓,过氧化物酶活性明显受抑;50℃热浸苦瓜冷害发生明显,感官品质迅速下降,细胞膜透性显著提高,过氧化氢酶活性的下降速度和过氧化物酶活性的上升速度均明显提高;38℃热浸苦瓜的感官品质、冷害及其它生理生化指标变化介于上述两处理之间。这说明,适当的热浸处理可以有效地提高采后苦瓜的抗冷性,延长保鲜期。 It is important to enhance the chilling tolerance of harvested bitter melon for the extension of storage life. Harvested bitter melons were immersed in hot water of 38°C for 10 min, 42°C for 5 min or 50°C for 1 min, respectively, then packaged with commercial polyethylene film bags, and stored at 4°C for 16 days. The treatment of 42°C for 5 min exhibited the best sensory quality without obvious chilling injury, with the lowest membrane leakage, and both the decline of catalase activity and the increase of peroxidase activity were suppressed markedly. However, the treatment of 50°C for 1 min resulted in serious chilling injury, increased membrane leakage, rapid decrease of catalase activity and obvious increase of peroxidase activity. The changes in those indexes of the treatment of 38°C for 10 min were between those of the treatment of 42°C for 5 min and the treatment of 50°C for 1 min. The results showed that appropriate heat treatment could effectively enhance the chilling tolerance, and prolong the storage life of bitter melon stored at lower temperature.

关 键 词： 苦瓜 热处理 冷害 过氧化氢酶 过氧化物酶 细胞膜透性

领　　域： [农业科学] [农业科学] [生物学]