作　　者： ; ; ; ;

机构地区： 湛江海洋大学食品科技学院食品科学与工程系

出　　处： 《广州食品工业科技》 2004年第2期68-70,共3页

摘　　要： 探讨了斯里兰卡橄榄在常温和低温下的贮藏效果。分别在室温(25oC)和低温(9℃±1)贮藏。跟踪测定果实的呼吸强度、电导率、过氧化物酶活性、维生素C含量的变化和腐烂率、失水率。结果表明斯里兰卡橄榄属典型呼吸高峰型果实,低温可有效降低呼吸强度和延迟呼吸高峰的出现;两种温度下的电导率和过氧化物酶活性均随贮藏时间的延长而变大,但在低温条件下变化速度较慢;低温条件下维生素C的损失较小;两种温度下失水率均较低,表明蒸腾作用较弱;低温条件下的腐烂率远低于常温贮藏条件下。低温可明显改善斯里兰卡橄榄的贮藏性,延长斯里兰卡橄榄的贮藏寿命。 The storage effect of the SriLanka olive has been studied under normal and low temperature. Such as rot rate, dehydrate, vitaminC, conductance rate, respiration rate and peroxide enzyme has been determined. The result showed that dehydrate is both quite low at normal and low temperature, in another word, the SriLanka olive transpire weakly. It shows that Elaeocarpus serratus L. has a peak of breath. Low temperature can reduce and postpone the peak of breath. The vitaminC loses more slowly at low temperature. Conductance rate and Peroxide enzyme activist rise as lasting the store period, but changes more slowly at low temperature. The rot rate at low temperature is much lower than that at normal temperature. Low temperature can obviously improve the store condition and prolongs the store period.

关 键 词： 温度 斯里兰卡橄榄 贮藏特性 比较研究 腐烂率 呼吸强度 过氧化氢酶 电导率

领　　域： [农业科学] [农业科学]