高氧气调对黄冠梨贮藏性的影响.rar

摘要:本实验以黄冠梨为原料，考察了氧气浓度分别为40%、60%、80%、100%且在4℃贮藏条件下，以呼吸强度、色泽、O2-·抑制率、PG、PE、POD、PPO酶活性等为指标，以空气包装的鲜切黄冠梨为对照，研究不同高氧气调包装对鲜切黄冠梨在14d期间对失重率、过氧化氢酶和硬度等的影响。结果表明：高氧气调包装对鲜切黄冠梨酶活性和失重率等影响显著。在第14d时，硬度最大的是80%O2组的11.29N；在第12d，40%O2组的失重率是5.42%，是对照组的88.86%；在第8d，效果最好的是100%O2组PPO活性53.91，抑制率为63.49%；在第8d，四组的O2-·抑制率与对照组相差明显，最大的是100%O2组的59.23%。综上，100%O2对黄冠梨PPO、PE酶活性、失重率、O2-·生成量的抑制效果最好，对黄冠梨的CAT酶活性激发效果最好。最佳贮藏条件是100%O2贮藏，最佳贮藏期为4-8d。

关键词  黄冠梨；失重率；酶活性；色泽 ；高氧气调包装

Abstract:This experiment by crown pear as raw material, oxygen concentration were 40%, 60%, 80%, 100% and stored at 4 ℃ condition, respiration intensity, colour and lustre, O2 - · inhibition rate, PG and PE, POD, PPO enzyme as an index, compared to air the packing fresh cut crown pear, research different high oxygen packaging of fresh cut crown pear during 14 d of weightlessness rate, hydrogen peroxide enzyme and hardness, etc. Results indicate that high oxygen packaging of fresh cut crown pear enzyme activity and the weightlessness rate have significant impact. At 14 d, the largest is the hardness 80% O2 group 11.29 N; The weightlessness rate of 40% in the 12 d, group is 5.42%, is 88.86% in the control group; In 8 d, the effect is the best group of PPO activity was 53.91 100%, the inhibition rate was 63.49%; In 8 d, four groups of inhibition rate significantly difference with control group, the largest is the O2 group of 59.23% 100%. In conclusion, 100% O2 to crown pear, PPO, PE, enzyme activity, the weightlessness rate, O2 - generation, the best inhibition effect, the crown pears best CAT enzyme activity excitation effect. The best storage conditions is 100%, the best storage period for 4-8d.

Keywords  Crown pear  Weightlessness rate  Enzyme activity  Colour  High oxygen packing