| 张福平,陈斯钊,韩文苑,方贤腾.热水处理对番石榴贮藏品质和生理的影响[J].中国南方果树,2013,42(4): |
| 热水处理对番石榴贮藏品质和生理的影响 |
| Effects of hot water treatment on the quality and physiology of Psidium guajava during postharvest storage |
| 投稿时间：2013-05-21 修订日期：2013-05-30 |
| DOI： |
| 中文关键词: 番石榴 热水处理 常温贮藏 品质 生理 |
| 英文关键词:Psidium guajava, hot water treatment, storage at ambient temperature, quality, physiology |
| 基金项目:国家星火计划项目（2011GA780021） |
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| 中文摘要: |
| 该文研究了热水处理对番石榴常温条件下贮藏品质与生理变化的影响。番石榴果实经过45℃ 5min、45℃ 10 min、50℃ 5 min和50℃ 10 min等4种不同条件的热水处理后，结果显示出50℃ 5min热水处理对番石榴的保鲜效果最好。50℃ 5min热水处理可以抑制番石榴的呼吸强度、质膜相对透性、丙二醛（MDA）含量、多酚氧化酶（PPO）和过氧化物酶（POD）活性，提高保护酶苯丙氨酸解氨酶（PAL）活性，延缓番石榴采后衰老速度，有利于延长番石榴的贮藏时间和保持番石榴果实原有的风味品质。 |
| 英文摘要: |
| Effects of hot water treatment on the nutritional quality and physiology of Psidium guajava during storage at ambient temperature was studied. Among four kinds of hot water treatments (45℃ for 5 min, 45℃ for 10 min, 50℃ for 5 min and 50℃ for 10 min), Psidium guajava fruits treated at 50℃ for 5 min displayed the highest fresh features. After the hot water treatment at 50℃ for 5 min, the respiratory intensity, cell membrane permeability, MDA content, Peroxidase (POD) and Polyphenol Oxidase (PPO) activities of fruits were restrained significantly, furthermore, enhanced Phenylalanine Ammonia Lyase (PAL) activity and delayed the postharvest senescence of Psidium guajava fruit, which were propitious to prolonging the storage longevity and keeping the intrinsic flavour quality of Psidium guajava fruit. |
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