食品工业科技2012，Vol.33Issue(14)：339-343,347,6.
不同贮藏方式对磨盘柿贮藏品质和生理的影响
Effect of different storage methods on storage quality and physiology of Mopan persimmon
摘要
Abstract
In order to explore optimal storage method of Mopan persimmon,effect of different storage methods on persimmon fruit storage quality,physiology,browning substance and enzyme was studied. Results showed that controlled freezing point storage controlled the decrease of fruit firmness,kept higher Vc,total soluble solids and titratable acidity,maintained original nutrition constituent,restrained the rise of fruit respiration intensity,postponed the emerging time of ethylene peak,controlled the increase of fruit MDA and membrance relative conductance,the decline of total phenol and the rise of PPO activity during later storage,maintained higher SOD activity,effectively delayed the occurrence of fruit browning. Controlled freezing point storage could extend fresh-keeping period of Mopan persimmon above 45d compared with common cold storage.关键词
磨盘柿/冰温贮藏/减压贮藏/衰老褐变Key words
Mopan persimmon/controlled freezing point storage/hypobaric storage/browning分类
轻工纺织引用本文复制引用
张鹏,李江阔,陈绍慧,张平,周志江..不同贮藏方式对磨盘柿贮藏品质和生理的影响[J].食品工业科技,2012,33(14):339-343,347,6.基金项目
国家科技支撑项目 （）
天津市农业科技成果转化与推广项目 （）
天津市自然科学基金项目（11JCYBJC08500）. （）
