食品工业科技2012，Vol.33Issue(14)：334-338,5.
采收成熟度对南果梨货架期褐变的影响
Effect of harvest maturity on browning of Nanguo pear during shelf life
摘要
Abstract
The effect of harvest maturity on browning of Nanguo pear during shelf life were studied. Results showed that differences in the contents of total sugar,reducing sugar,starch,total phenol,and membrane permeability were significant among the different harvest maturity of the fruit and the difference in titratable acid was very significant. There were direct relationship between browning of the fruit on the shelf life at room temperature after refrigeration and the contents of total phenol,total sugar and titratable acid in fruit harvest, and indirected relationship between the browning and contents of total soluble solid,reducing sugar and starch. The change in titratable acid content of the fruit after storage was the most evident. Compared with Nanguo pear without storage,the contents of total sugar,starch,total phenol and titratable acid in the fruit harvested at the 135d after flowering and refrigerated changed greatly,and that of reducing sugar in the fruit picked at the 120d after flowering and refrigerated also condescend obvious changes. Whereas the values of relative indexes in fruit were smaller in fruit harvested at the 135d after flowering and stored. Considering the browning and quality,it was clear that the optimum harvest maturity of Nanguo pear for long term storage was 125-30d after flowerinq.关键词
南果梨/采收成熟度/冷藏/常温货架/褐变Key words
Nanguo pear/harvest maturity/storage/shelf-life/browning分类
轻工纺织引用本文复制引用
纪淑娟,范婷,程顺昌,朱益鹏..采收成熟度对南果梨货架期褐变的影响[J].食品工业科技,2012,33(14):334-338,5.基金项目
“十一五”国家科技支撑计划项目（2008BADBlB03-05）. （）
