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鸭梨采收后放入冷库,急降温处理的较缓降温的果实硬度下降明显,促使内源乙烯浓度及组织电导率增高,尤其在贮藏后期表现明显。相对电导值的大小及硬度高低标志着组织质地结构和细胞膜系统的破坏程度,这是引起鸭梨果心褐变的关键因素。较高的内源乙烯的产生是急降温的鸭梨更易发生褐变的生理符性。急降温的鸭梨还原糖及有机酸的含量明显低于缓降温的果实,这就不利于保护组织膜系统和抑制多酚氧化酶的作用,因而是容易发生褐变的因素之一。
After harvesting, the pears were placed in the freezer and the hardness of the fruits which were cooled down by the rapid cooling treatment decreased obviously, which led to the increase of the endogenous ethylene concentration and the tissue conductivity, especially in the later storage. The relative conductivity of the size and the level of hardness marks the texture of the tissue structure and the destruction of the cell membrane system, which is the key factor causing pear browning. The higher endogenous ethylene production is more likely to brown brown physiological signs of the rapid cooling pear. The content of reducing sugars and organic acids in the rapidly cooling pear was significantly lower than that of the slow cooling fruit, which was not conducive to the protection of the tissue membrane system and the inhibition of polyphenol oxidase. Therefore, browning was one of the factors.