江西农业学报2018，Vol.30Issue(5)：28-32,5.DOI:10.19386/j.cnki.jxnyxb.2018.05.06
不同贮藏温度对鲜切菠萝蜜生化品质的影响
Effect of Different Storage Temperatures on Biochemical Quality of Freshly-cut Jackfruit
摘要
Abstract
The eight-mature Malaysia 1 jackfruit was used as experimental material, and the effects of different storage tem?peratures ( 0, 4, 8, 12, 16 and 20 ℃) on the main quality and postharvest physiological indexes of freshly-cut jackfruit were studied. The results showed that 8～12 ℃ could significantly inhibit the reduction in hardness, water content, soluble sugar con?tent and VC content of freshly-cut jackfruit, delay the rising of cell membrane permeability and the accumulation of malondialde?hyde (MDA) in fruits, maintain the activity of superoxide dismutase (SOD), and improve the sensory quality of freshly-cut jackfruit; the shelf life of freshly-cut jackfruit at 8～12℃ was longer than that at 4, 16 and 20℃. Under the condition of storage temperature 0, 4, 8, 12, 16 and 20℃, the higher the storage temperature was, the faster the quality of freshly-cut jackfruit de?teriorated; too low storage temperature also could affect the nutrient composition content and taste of jackfruit fruit, and make it lost its own flavor. Therefore, 8～12 ℃ was the suitable storage temperature for eight-mature freshly-cut jackfruit.关键词
贮藏温度/鲜切菠萝蜜/品质/采后生理指标Key words
Storage temperature/Freshly-cut jackfruit/Quality/Postharvest physiological index分类
农业科技引用本文复制引用
曾丽萍,范红雁,张茂霞,李新国,沈雁..不同贮藏温度对鲜切菠萝蜜生化品质的影响[J].江西农业学报,2018,30(5):28-32,5.基金项目
海南省星火产业带专项资金项目( HNXH201227). （ HNXH201227）
