| 陈娇,李芬芳,李奕星,袁德保.外源抗坏血酸对香蕉常温后熟期果实品质的影响[J].中国南方果树,2020,49(1): |
| 外源抗坏血酸对香蕉常温后熟期果实品质的影响 |
| Effect of Exogenous Ascorbic Acid on the Quality of Banana Fruit at Room Temperature after Ripening |
| 投稿时间：2019-05-20 修订日期：2019-07-29 |
| DOI： |
| 中文关键词: 香蕉 抗坏血酸 后熟 衰老 品质 |
| 英文关键词:banana ascorbic acid ripening senescence quality |
| 基金项目:海南省自然科学基金青年科学基金项目（318QN288）； 海南省重点研发项目社会发展方向（ZDYF2018147） |
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| 中文摘要: |
| 为探究外源抗坏血酸对香蕉果实常温后熟期品质变化的影响，本研究以 ‘巴西’香蕉为材料，用0.5% (质量体积百分比W/V)的抗坏血酸浸泡处理，以清水浸泡为对照，0.03 mm厚聚乙烯打孔薄膜袋包装后，于常温(25±2)℃、相对湿度85%-95%的环境中贮藏。研究结果表明抗坏血酸处理有效抑制香蕉果实常温后熟期呼吸和乙烯释放速率，保持果实的硬度和色度，抑制可溶性固形物和维生素C含量的减少，同时有效抑制电导率的上升和丙二醛的积累。可见，抗坏血酸能够有效延缓香蕉的衰老进程，保持香蕉果实品质，抑制采后香蕉果实膜脂过氧化的发生，从而延长香蕉果实贮藏期。 |
| 英文摘要: |
| In order to research the effect of exogenous ascorbic acid on the quality of banana fruit at room temperature after ripening, this study used ‘Brazil’ banana as the material and fruit were treated with 0.5% (mass by volume W/V) ascorbic acid solution or water (control). After the treatments, all fingers were stored in the 0.02-mm unsealed polyethylene bags at 25 ± 2 °C and relative humidity of 85% - 95%. The results showed that ascorbic acid treatment effectively inhibited the respiration and ethylene release rate of banana fruit, and maintained the hardness and color of the fruit, inhibited the decrease of soluble solids and vitamin C content, and effectively inhibited the increase of conductivity and the accumulation of malondialdehyde. Overall, ascorbic acid can effectively delay the senescence of banana fruit, maintain the quality, inhibit the membrane lipid peroxidation, and extend the storage period of banana fruit. |
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