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研究了采后福眼龙眼果实在(20±0.5)和(4±0.5)℃温度下的呼吸强度、细胞膜透性和品质的变化.结果表明:龙眼果实属于非呼吸跃变型果实;在(20±0.5)℃下贮藏2d,果实呼吸强度下降,之后明显上升;果实采后果皮细胞膜透性快速增加,果实易失重、衰老、腐烂和果皮褐变,贮藏后期果肉自溶;果肉可滴定酸和VC含量快速下降,总糖和蔗糖含量下降,还原糖含量先升后降,可溶性固形物含量在贮藏前期下降而后期上升,可溶性固形物和可滴定酸比值先升后降;贮藏后期果肉可滴定酸含量增加.而(4±0.5)℃低温贮藏可显著降低果实呼吸强度,抑制病原菌生长,延缓果实衰老和果皮细胞膜透性增加,延迟果皮褐变,减少果实失重和果肉营养成分变化,抑制果肉自溶,保持果实较高的品质,延长果实贮藏期.
The changes of respiration rate, cell membrane permeability and quality at the temperature of (20 ± 0.5) and (4 ± 0.5) ℃ were studied.The results showed that the longan fruits belonged to the non- ± 0.5 ℃ for 2 days, the respiration intensity of fruit decreased and then increased significantly. The membrane permeability of fruit pericarp increased rapidly after harvest, and the fruit was easy to lose weight, senescence, decay and pericarp browning, VC content decreased rapidly, the content of total sugar and sucrose decreased, the content of reducing sugar increased first and then decreased, the content of soluble solid decreased in early storage and then increased, the ratio of soluble solid and titratable acid increased first and then decreased; (4 ± 0.5) ℃ low temperature storage can significantly reduce the fruit respiration intensity, inhibit the growth of pathogens, delay the fruit senescence and pericarp membrane permeability, delay peel browning, reduce fruit weight loss and changes in the nutritional content of pulp, inhibit the pulp Autolysis, to maintain the high quality of the fruit, to extend the shelf life of fruit.