| 于茂兰1,2，陈于陇2，徐玉娟2，吴继军2，王生有2，傅曼琴2.不同贮藏温度下番石榴品质变化规律研究[J].广东农业科学,2014,41(8):122-127 |
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不同贮藏温度下番石榴品质变化规律研究 |
| Study on the change rules of quality of guava fruitsin different storage temperatures |
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| DOI： |
| 中文关键词: 番石榴 贮藏温度 外观品质 营养品质 |
| 英文关键词: guava low temperature storage visual quality nutritional quality |
| 基金项目:国家公益性行业（农业）科研专项（201303077） |
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| 中文摘要: |
| 研究了在8、20益贮藏温度条件下，不封口聚乙烯保鲜袋包装番石榴的外观品质、营养品质、褐变相关酶
活性变化规律以及各个营养品质的相关性分析。结果表明，8益低温贮藏可有效减少番石榴维生素C 和可溶性总糖
的损失，并能抑制过氧化物酶（POD）的活性、贮藏前期的呼吸强度和酸度的增加，保持其色泽。并且番石榴呼吸跃变
出现的时间一致，与贮藏温度无关。从相关性分析中得出，在8益贮藏温度下，前期其可溶性蛋白和可溶性糖的下降
与原果胶、可溶性果胶和总酸的上升有一定的相关性；在20益的贮藏温度下，其原果胶和可溶性糖的下降与可溶性
果胶、可溶性蛋白和总酸的上升有一定的相关性。因此贮藏温度不同，番石榴的品质及生理特性的变化也不同。 |
| 英文摘要: |
| The visual nutritional quality with correlation analysis and browning-related enzymes of unclosed bags
packaging guava stored at 8 and 20 were investigated in the paper. The results showed that low temperature (8)
effectively reduced the loss of vitamin C and soluble sugar. Whats more, low temperature inhibited the peroxidase (POD)
activities, the respiration intensity of guava in early storage and the increase of the acidity, and maintained the color of
guava. And respiratory climacteric of guava fruits appeared at nearly the same time in storage, had no relationship with
storage temperature. After the analysis of correlation, the decline of the soluble protein in early stage and soluble sugar
were correlated with the increase of the original pectin, soluble pectin and total acid under 8. However, in storage of
20, the original pectin and the decline of soluble sugar were correlated with the raising of soluble pectin, soluble protein
and total acid. Thus under different storage temperatures, the changes of the nutritional and physiological qualities of guava
fruits were also different. |
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