作　　者： ; ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《果树学报》 2004年第3期237-240,共4页

摘　　要： 以青扎板栗为试材,研究了板栗果实贮前运用相同温度、不同时间的热处理保鲜方法的贮藏效果以及贮藏过程当中的某些生理指标的变化,结果表明,热处理能抑制栗果的呼吸强度、POD活性、MDA含量、相对电导率、淀粉酶活性,降低膜脂过氧化程度;热处理时间越长,抑制越明显;显著抑制板栗中真菌发生和蔓延,降低了果实的失重率,其中以热处理50℃、120min的腐烂率最低,而热处理50℃、60min有最低的失重率。 Different heat treatments were used to study their influence on the post physiology and storage life of Qingzha chestnut stored under the same temperature. The results indicated that the heat treatment depressed respiration rate, POD activity, MDA content, relative conductivity,and the amylase activity; the longer the treatment, the more evidently they were depressed. The occurrence and spread of fungi were notably controlled by using heat treatment before storage and the nut weight loss rate was also lower than control. Among the treatments used in the experiment the 50 ℃ treatment for 120 min had the lowest nut spoiled rate,while the 60-minute treatment had lowest weight-loss rate.

关 键 词： 板栗 热处理 采后生理

领　　域： [农业科学] [农业科学]