热处理对金柑果实采后腐烂及品质的影响-广西植物.docVIP

热处理对金柑果实采后腐烂及生理特性的影响 刘萍，何建军，范七君，牛英，娄兵海，邓崇岭* （广西柑橘生物学重点实验室广西特色作物研究院，广西 桂林541004）10.11931/guihaia.gxzw201712002 Effects of heat treatment on postharvest rot and physiological characteristics of Kumquat fruits LIU Ping，，FAN Qijun，NIU Ying，LOU Bingai，DENG Chonging* (Guangxi Key Laboratory of Crtius Biology，Guangxi Academy of Specialty Grops，541004，GuangxiGuilin ) Abstract: Kumquat was the type of tangerine fruit with the skin and pulp both edible, therefore the processing requirements for the postharvest treatments are extremely strict. The present research treated Kumquat (Fortunella crassifolia Swingle) with hot water using three temperature gradient, 30℃, 40℃ and 50℃, respectively. The fruit rot rate, weight loss rate, soluble solids, hardness, organic acid, cell permeability and the changes of antioxidant enzyme activity was investigated. The results showed that the total acid content was maintained at 0.3% during the storage process. After heat treatment, the total acid content was slightly lower than that of the control, and the soluble solids content was around 18% and not significant compared to the control. The hardness of the treated fruits was first decreased and then increased during storage, but the hardness of the heat-treated fruit was higher than that of the control group during the whole storage. The leakage rate of cell membrane first increased and then decreased, and the hot water treatment could delay the peak time. The fruits CAT activity of the 40℃ and 50 ℃ hot water treatment was lower the control. During the whole storage period, the fruits POD activity was lower than that of the control after hot water treatment. Hot water treatment can increase the Kumquat fruit SOD activity, and with the increase of storage temperature, the effect was enhanced. Hot water treatment could increase the H2O2 content of the fruit and thus induce a series of physiological effects. However, the temperature and the duration of hot water treatment should be correspondi