【作者】 张中海；

【导师】 饶景萍；

【作者基本信息】 西北农林科技大学 ， 果树学， 2006， 硕士

【摘要】 本文以‘秦美’猕猴桃为试验材料,以果锈残留程度为指标,从10种清洗剂中筛选出最佳清洗剂种类,并深入研究了该清洗剂对猕猴桃果实在0±0.5℃贮藏过程中的失重率、腐烂率、品质因子、生理变化、水解酶和保护酶等变化的影响。探讨了该清洗剂成分对猕猴桃果锈的清洗作用及清洗后对猕猴桃果实耐贮性的影响,获得带锈猕猴桃果实采后锈斑清除方法,为生产上提高猕猴桃果实商品性状,增加其经济价值提供安全有效的途径。试验结果表明:(1)草酸溶液对猕猴桃果锈的清洗效果最明显。(2)2%草酸溶液浸果15min对猕猴桃果锈清洗效果最佳。(3)冷藏后,草酸清洗果实失重率和腐烂率低于对照。(4)冷藏过程中,草酸清洗果实硬度下降略减缓、TSS和淀粉含量变化与对照无明显差异。(5)冷藏过程中,草酸清洗果实有机酸含量初期上升,中后期下降远低于对照;而Vc降解一直低于对照。(6)冷藏过程中,草酸清洗果实呼吸强度和乙烯释放量受到明显抑制,处理15min的效果最明显。(7)在冷藏后期,草酸清洗果实膜相对透性低于对照;LOX的活性峰值略高于对照。(8)冷藏过程中,草酸清洗果实SOD和POD活性升高,且其活性一直高于对照;同时淀粉酶活性降低,处理5min的效果最明显;PG活性高峰的出现时间随浸果时间的延长而相应推迟。更多还原

【Abstract】 In the paper,‘qinmei’kiwifruit was chosen as raw material,according to residual fruit rust extent,the best washing agent was selected from 10 washing agents,the influence on kiwifruit fruit was further studied after being washed by best washing agent,including less weight ratio,rotten fruit ratio,quality factor,physical change, hydrolytic Enzymes,protective enzyme,etc.Washing function of the best washing agent and storage trait of kiwifruit after being washed by it were also discussed,which providing the washing agent for rust fruit and giving safe and effective reference to enchancing it’s commercial character and economic value. The results of study showed that:(1) It is obvious that kiwifruit fruit rust was washed by oxalic acid.(2) The result is the best that kiwifruit fruit rust was washed by 2% oxalic acid and for 15minutes.(3) Weightlessness ratio and rotten fruit ratio were lower than compared fruits after the cold storage.(4) ]Fruit firmness dropped slightly and slowly;content changes of TSS and starch had no obvious difference in contrast with compared fruit during cold storage.(5) Content of organic acid was rising in early days,and was lower than compared fruits in medium and later days;the degradation of Vc was always lower than compared fruits.(6) Respiration rate and ethylene production were suppressed obviously after being washed by oxalic acid for 15 minutes during the cold storage.(7) Relative membrance permeability was lower than compared fruits after being washed by oxalic acid for 15 minutes during the latter of cold storage;activity climax valve of LOX was slightly higher than the compared fruits.(8) SOD and POD activity was improved,and its activity was always lower contrasted with compared fruits;starch enzyme activity was depressed,and the immersed 5 minutes was most obvious;the advent of PG activity climax was delayed,and with the extension of the immersed fruit time to correspond the extension to postpone, after washed with oxalic acid during the cold storage.更多还原