| 白永亮1，2，凌志洲1，沈淑欣1，温海祥1，夏 雨2.大蕉后熟过程中生物学特性与成熟度的相关性研究[J].广东农业科学,2017,44(12):124-129 |
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大蕉后熟过程中生物学特性与成熟度的相关性研究 |
| The biological characteristics of plantain during after-ripening and its relationship with maturity |
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| DOI：10.16768/j.issn.1004-874X.2017.12.019 |
| 中文关键词: 大蕉 成熟度 多酚氧化酶 过氧化物酶 抗坏血酸 膳食纤维 |
| 英文关键词: plantain maturity polyphenol oxidase peroxidase ascorbic acid dietary fiber |
| 基金项目:广东省科技计划项目（2016B090918093） |
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| 摘要点击次数: 2321 |
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| 中文摘要: |
| 研究大蕉采后贮藏后熟过程中生物学指标的变化及其与表皮色泽的相关性，找出能够判定大
蕉成熟度的标志性指标。将大蕉放在温度为15℃、相对湿度为85% 左右的贮藏环境下自然后熟，分别测
定大蕉采后12 d 后熟期间多酚氧化酶（PPO）、过氧化物酶（POD）活性、可滴定酸含量、pH 值、抗坏血
酸含量、不溶性膳食纤维含量及表皮色泽的变化，并进行相关性分析。结果表明：在大蕉后熟过程中，果肉
PPO、POD 活性呈上升趋势，可滴定酸、不溶性膳食纤维含量逐渐增加，抗坏血酸含量有所波动，总体呈下
降趋势，pH 值及表皮色泽h 值下降，且趋势明显；通过SPSS 软件分析，不溶性膳食纤维与h 值呈显著相
关，PPO、POD 活性、可滴定酸及pH 值与表皮色泽h 值均呈极显著相关，其中可滴定酸含量和pH 值的相
关性最大。因此，上述所测指标能较好地反映大蕉在自然后熟过程中成熟度的变化，结合操作便捷性，pH
值可作为判断大蕉果肉成熟度的标志性指标，为大蕉果实成熟度的判定及加工成熟度的选择提供了依据。 |
| 英文摘要: |
| To find the determining indicator of plantain maturity，the changes of some biological indicators of
plantain during after-ripening and its correlation with surface color were studied. The plantain was stored at 15℃ and
relative humidity of 85% for ripening naturally. During the 12 days of after-ripening，the polyphenol oxidase（ PPO）
activity and peroxidase（ POD） activity，titratable acid content，pH value，ascorbic acid and insoluble dietary fiber
content were determined，and their correlation with surface color was analyzed. Results showed that during afterripening，
the PPO activity and POD activity increased，the titratable acid and insoluble dietary fiber content increased
gradually. On the whole，the content of ascorbic acid decreased with fluctuation. The pH value and the h value of
surface color decreased obviously. Using SPSS software analysis，the insoluble dietary fiber content was significant
with h value of surface color. The correlation of PPO，POD activity，titratable acid and pH value with the h value was
extremely significant. The R value of the titratable acid content and pH value was higher among them. Therefore，
the measured indicators can reflect the maturity of plantain well. And combined with the convenience of operation，pH value can be used as a judgment indicator of maturity during after-ripening，also as the theory foundation for the
determination of plantain fruit maturity，even in the process. |
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