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对软枣猕猴桃果实软化因素进行了分析研究。结果表明:乙烯的生成,呼吸速率的提高与果实硬度的变化量呈负相关。淀粉的降解和果胶物质的转化是影响果实硬度下降的主要因素。以冷藏为对照,浸钙(2 % CaCl2 溶液) 冷藏促进淀粉酶和PG 活性的上升,加速淀粉和果胶物质的降解,使果实提前软化;气调冷藏则延缓这些物质的变化,推迟果实的软化进程。
The jujube fruit jujube softening factors were analyzed. The results showed that the increase of ethylene production and respiration rate was negatively correlated with the change of fruit firmness. Degradation of starch and pectin conversion is the main factor affecting the decline of fruit firmness. Cold storage as a control, calcium (2% CaCl2 solution) refrigerated to promote the increase of amylase and PG activity, accelerate the degradation of starch and pectin substances, so that the fruit softens in advance; Modified atmosphere will delay the changes of these substances, delayed fruit Soften the process.