高温短时热空气处理对枇杷品质和冷害的影响OA北大核心CSCDCSTPCD
Effects of short-time hot air treatment on the quality and chilling injury of loquat fruits during storage at low temperature
为了研究高温短时热空气处理对枇杷果实冷害和品质的影响,采用45℃热空气2、3、4 h处理采后枇杷（解放钟）果实,分析冷藏（5℃）期间其品质和相关生理指标的变化。结果表明,经45℃3 h热处理的果实冷藏后品质最佳,冷害最轻。该处理能显著降低果实失重率、硬度和果皮难剥离程度的上升,保持较高的果肉出汁率;提高果实冷藏期间超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）和谷胱甘肽还原酶（GR）的活性,降低过氧化氢（H2O2）和…查看全部>>
It was investigated that the effects of hot air treatment at 45 ℃ for 2,3 or 4 h on the chilling injury and quality of loquat fruits（Jiefangzhong） during storage at 5 ℃.It was found that hot air treatment at 45 ℃ for 3 h maintained the best quality and showed the lowest chilling injury.It could effectively inhibit the weight loss and firmness decreasing,keeping easier peeling and higher juicing rate.The activity of superoxide dismutase（SOD）,catalase（CA…查看全部>>
宋钰兴;邵兴锋;施婷婷;程赛
农业科技
枇杷高温短时热空气处理活性氧代谢木质素
LoquatHigh-temperatureShort-timeHot air treatmentAntioxidant enzyme activityLignin
《果树学报》 2011 (5)
低温胁迫下冷敏果实可溶性糖变化对抗坏血酸代谢途径的调控及其机制研究
837-842,6
国家自然科学基金(No.31000825)浙江省自然科学基金(No.Y3090537)浙江省大学生科技创新活动计划(新苗人才计划 No.2010R405036)宁波市农业攻关项目(No.2010C10021)国际科学基金(IFS.No.E/4412-1)
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