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通过单因素对比法探讨热处理及短波紫外线(UV-C)处理对芒果呼吸代谢、膜透性、诱抗病性相关酶活力及贮藏期病腐率等指标的影响。结果显示:经处理A(52℃/10min)、处理B(80℃/15s)、处理C(80℃/15s+常温水冷却5min)及处理D(UV-C/10min)处理的芒果于(25±3)℃贮藏期间,腐烂率及病情指数比对照(CK)有显著下降(P<0.01)。其中处理A使呼吸强度、膜透性比对照明显提高(P<0.01),苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和多酚氧化酶(PPO)的活性提高幅度大于处理C及处理D的果实。实验结果表明热处理诱抗效果较强,显效较快,而短波紫外线(UV-C)处理的诱导期较长,延续性较好。
The effects of heat treatment and UV-C treatment on respiratory metabolism, membrane permeability, disease-related enzyme activity and disease-rotting rate during storage were investigated by single factor comparison. The results showed that under the conditions of treatment A (52 ℃ / 10min), treatment B (80 ℃ / 15s), treatment C (80 ℃ / 15s + water cooling at room temperature for 5 minutes) and treatment D (UV-C / 10min) During the storage period, the decay rate and disease index were significantly lower than CK (P <0.01). Treatment A increased the respiratory intensity and membrane permeability more significantly than the control (P <0.01), and increased the activity of PAL, POD and PPO Greater than Treatment C and Treatment D fruits. The experimental results show that heat-treatment inducing effect is stronger and markedly effective, while UV-C treatment has longer induction period and better continuity.