【作者】 寇莉苹；

【导师】 薛惠岚；

【作者基本信息】 西北农林科技大学 ， 农产品加工及贮藏工程， 2001， 硕士

【摘要】 本论文以富士苹果为试材，研究了温度、气体对富士苹果果肉褐变的影响机制，揭示了富士苹果果肉褐变的生理特性，分析比较了0℃、4℃和CO₂＞4％、CO₂＜4％两温度、两气体组合对富士苹果果肉褐变的影响，并以普通冷藏为对照，确定了导致富士苹果果肉褐变的直接原因，探讨了CO₂伤害果肉褐变的作用机制，为富士苹果商业化贮藏提供理论依据和技术参考。 研究结果表明，富士苹果贮藏时，当CO₂＞4％时，CO₂浓度过高是导致富士苹果果肉褐变的直接原因。并且发现低温0℃比较高低温4℃更易导致富士苹果果肉褐变，褐变会随贮藏时间的延长而加重，但果肉褐变后，果肉中的可溶性固形物和硬度与其它未褐变果实差异不大。 果肉褐变引起富士苹果的组织相对电导率和膜脂过氧化程度提高，SOD活性出现先大幅度上升后大幅度下降。而POD活性和CAT活性出现大幅度下降的趋势。 CO₂伤害的机制是高CO₂（CO₂＞4％）浓度导致富士苹果呼吸代谢紊乱，产生较高含量的乙醇等有害物质，并诱导褐变底物减少，进一步促进膜脂过氧化程度、增大膜透性，进而导致代谢障碍，造成膜系统破坏和解体，并同时激发PPO活性，使PPO与多酚物质接触并引起褐变。更多还原

【Abstract】 Experiments were preformed using Fuij’ apples to study on effection mechanism of temperature and gas on flesh browning. The influence of composed temperature and gas. such as 0℃, carbon dioxide high 4 percent; 0℃, carbon dioxide low 4 percent: 4℃. carbon dioxide high 4 percent and 4℃, carbon dioxide low 4 percent, on flesh browning was presented systemically with only 0℃ and 4℃ storage as matching test. The direct reason was determined and effect mechanism on flesh browning was discussed. All results would be theoretical basis and technology reference for commercial storage of ’Fuji’ apple.Study proved that too high carbon dioxide （C0₂>4%） was the immediately reason on flesh browning when ’Fuji’ apples was storage, and observed low temperature （0℃） was easied to flesh browning as a little too high temperature （4℃） compared, With the prolonging of storage time, flesh browning symptoms became more serious. But after flesh browning, total solution solid and firmness of flesh was almost different with not flesh browning.Flesh browning apples relative electrical conductivity and contents of MDA were increased; activities of SOD ascend rapidly ahead and descend rapidly later; but flesh browning caused activities of POD and CAT below steeply.The mechanism of carbon dioxide was that too high carbon dioxide （C0₂>4%） concentration made respiration metabolism disorder, produced too high alcohol or harm thing, lead the decrease of flesh browning thing, further promoted the membrane lipid peroxidation, increased cell membrane permeability and induced metabolism disorder, made membrane system destniction and disintegration, and aroused activities of PPO, made PPO and phenolic content contact to cause flesh browning.更多还原