芦荟粗提液对红富士苹果常温贮藏保鲜的影响

被引：14

作者：

袁仲玉

周会玲

张晓晓

田蓉

郭琳琳

机构：

[1] 西北农林科技大学园艺学院

来源：

中国食品学报 | 2014年 / 14卷 / 11期

关键词：

芦荟; 粗提液; 苹果; 采后生理; 保鲜;

D O I：

暂无

中图分类号：

TS255.3 [果蔬加工与保藏];

学科分类号：

083203 [农产品加工及贮藏工程];

摘要：

为了研究芦荟粗提液对红富士苹果常温贮藏条件下保鲜及生理的影响,采用黄酮含量分别为0.02,0.035,0.05 mg/m L的芦荟粗提液浸泡5 min,然后装入厚度为0.03 mm的苹果专用保鲜袋中常温【20±1℃】贮藏。以清水浸泡为对照。试验结果表明:芦荟粗提液处理能够较好地抑制苹果贮藏过程中呼吸强度和乙烯释放量,降低呼吸和乙烯峰值,有效延缓相对电导率和丙二醛含量的上升。同时在一定程度上诱导了过氧化物酶、超氧化物歧化酶和过氧化氢酶活性的增加,增强了果实自身的抗逆性。芦荟粗提液处理能够较好地抑制红富士苹果常温贮藏期间的生理变化,降低膜脂过氧化程度,对保持果实品质、缓后熟衰老具有较好的作用。以黄酮含量为0.05 mg/m L的芦荟粗提液处理效果最好。

引用

页码：104 / 110

页数：7

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