| 陈翠,陈沛龙.热处理对采后红毛丹果实生理指标的影响[J].中国南方果树,2016,45(6): |
| 热处理对采后红毛丹果实生理指标的影响 |
| Study on the Fresh- keeping of Rambutan treated by hot water in low and room temperature storge |
| 投稿时间：2016-08-05 修订日期：2016-08-25 |
| DOI： |
| 中文关键词: 红毛丹果实 热处理 低温贮藏 采后处理 |
| 英文关键词:rambutan (Nephelium lappaceum L.) fruit hot water low temperature storage postharvest physiology |
| 基金项目: |
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| 摘要点击次数: 2642 |
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| 中文摘要: |
| 采用40 ℃、45 ℃、50 ℃热处理和8 ℃低温贮藏技术，以海南主栽红毛丹品种“保研-7号”为研究对象，研究热处理对采后红毛丹果实几种生理指标的影响，结果表明：45 ℃热处理后低温贮藏，能有效延缓采后红毛丹果肉中TSS和Vc含量的下降，降低果皮相对电导率，同时抑制果皮中多酚氧化酶(PPO)的活性，延缓过氧化物酶(POD)活性的下降，延缓花色素苷的降解速度。因此45 ℃热处理后低温贮藏能有效提高采后红毛丹果实的保鲜效果。 |
| 英文摘要: |
| This study investigate the impact of different temperture of 40 ℃、45 ℃、50 ℃hot water combined with 8 ℃ storage temperature on Postharvest Rambutan (Nephelium lappaceum L.) Fruits. The variety of rambutan “ baoyan-7” were as the materials. The results showed that : 45 ℃ hot water combined with low temperature could delay the decline of total soluble solid (TSS )content and Vc content of rambutan fruit, inhibit the relative electrical conductivity , at the same time which could inhibit activity of polyphenol oxidase (PPO) activity , delay the degradation of activity of Peroxidase (POD) , delay the degradation of anthocyanin content of the peel of rambutan fruit. So low temperature storage after 45 ℃ hot water can improve the preservation effect of postharvest rambutan fruit. |
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