果树学报2011，Vol.28Issue(1)：147-150,4.
MA包装和预贮对黑宝石李冷藏品质及褐变的影响
Effect of MA package and prestorage on quality and browning of Black Diamond plums during cold storage
摘要
Abstract
In order to improve storage effect, the influence of 30 μm PVC package and prestorage at 8 ℃on storage quality and related enzyme activity of Black Diamond plums were investigated. Results showed that in contrast with non-package,the treatment of direct storage at 0 ℃ with film packge could inhibit fruit softening and the increase of SSC, and delay the decrease of titrable acid (TA) content. Prestorage treatment at 8 ℃ for 5 d or 10 d with package reduced phenolics content, but increased polyphenol oxidase (PPO) activity, and significantly inhibited flesh browning. Prestorage for 5 d was more efficient than 10 d in inhibiting flesh browning. It is suggested that prestorage treatment at 8 ℃ for 5 d with MA packge could effectively improve storage quality of Black Diamond plums.关键词
李/预贮/褐变/MA包装Key words
Plum fruit/ Prestorage/ Browning/ Modified atmosphere package分类
农业科技引用本文复制引用
及华,关军锋,冯云霄,李丽梅,孙玉龙..MA包装和预贮对黑宝石李冷藏品质及褐变的影响[J].果树学报,2011,28(1):147-150,4.基金项目
国家"十一五"科技支撑项目(2006BAD22B01-6) （2006BAD22B01-6）
