MA贮藏香蕉生理特性的研究
发布时间：2021-02-25 06:50
本试验以海南省未成熟的帝王香蕉为试验材料。主要研究了未熟香蕉分别在低温和MA储藏条件下的生理变化特性。通过生理特性的研究确定了最佳储藏温度为12±0.5℃。在最佳储藏温度下研究了不同厚度保鲜袋对香蕉储藏过程中生理变化的影响,确定最佳保鲜袋厚度。研究结果如下:1.香蕉属于呼吸跃变型果实,并且具有明显的呼吸峰。在低温和MA储藏条件下可以明显抑制呼吸释放量以及延迟呼吸高峰时间的到来。2.试验确定了最佳储藏温度为12±0.5℃,在此条件下,香蕉可以安全储藏,不会因低温而引发褐变。同时,在此温度下储藏,可以抑制未成熟香蕉的成熟和衰老,保持良好的外观,延长货架期。3.MA方法在低温条件下对香蕉储藏有明显的抑制作用,主要表现在使未成熟香蕉果实硬度下降。在0.08mmPE保鲜袋中的香蕉果实硬度下降最慢。4.果实硬度下降与总可溶性固形物相关,同时也与SOD酶活性息息相关。PE保鲜袋抑制了SOD酶活性,提升了各项指标程度。因此,抑制了可溶性固形物含量的上升,并且保持果实有一个较高的硬度。5.MA储藏可以延缓可溶性糖和可溶性固形物的含量上的上升。并且可以减少Vc和可滴定酸在低温MA储藏过程中的损失。6.MD...
【文章来源】：东北农业大学黑龙江省 211工程院校
【文章页数】：73 页
【学位级别】：硕士
【文章目录】：
Abstract in Chinese
Abstract in English
1 Introduction
1.1 Physiological and biochemical changes during banana‘s riepening
1.1.1 Respiration
1.1.2 Ethylene metabolism
1.1.3 Starch and sugar
1.1.4 Volatile matter
1.1.5 Degree of firmness
1.1.6 Changes in color
1.1.7 Changes in m RNA and protein
1.1.8 Changes in enzymes
1.2 Cold Storage and Controlled Storage Technology Overview Horticultural Products Freshness
1.2.1 Refrigeration technology
1.2.2 Controlled atmosphere storage technology
1.2.3 Overview MA refrigerated for fresh horticultural products
1.3 Purpose and significance
2 Materials and Methods
2.1 Test Material
2.2 Test method for handling and storage
2.2.1 Physiological characteristics and changes after banana harvest under Regulationsdifferent cold storage conditions
2.3 Determination of test items and methods
2.3.1 Fruit hardness measurement
2.3.2 Determination of soluble solids content
2.3.3 Determination of total soluble sugar content
2.3.4 Determination of vitamin C content
2.3.5 Determination Malondialdehyde, （MDA）
2.3.6 SOD （Superoxide dismutase） activity
2.4 Data Processing
3 Results and analysis
3.1 MA physiological and qualitative changes of green banana under different temperaturestorage conditions and different bags package
3.1.1 Changes of firmness for green banana storage under （12±0.5℃, 4±0.5℃20±0.5℃, RT） temperatures and different thicknesspackage
3.1.2 Changes of soluble solids （TSS） content under different refrigerated conditions of greenbanana storage
3.1.3 Changes of Malondialdehyde （MDA） under different refrigerated conditions of greenbanana storage
3.1.4 Changes of vitamin C content under different refrigerated conditions of green bananastorage
3.1.5 Changes of SOD （Superoxide dismutase） under different refrigerated conditions forgreen banana storage
3.1.6 Changes of total soluble sugar content under different refrigerated conditions of greenbanana storage
3.2 Research of physiology and quality changes of green banana after packaging at MA storagecondition
3.2.1 MA Changes of firmness under different refrigerated condition and MA bags package ofgreen banana
3.2.2 MA Changes of soluble solids content （TSS） under different refrigerated condition andMA bags package of green banana
3.2.3 MA Changes of vitamin C content under different refrigerated condition and MA bagspackage of green banana
3.2.4 MA Changes of total sugar content under different refrigerated condition and MA bagspackage of green banana
3.2.5 MA Changes of SOD under different refrigerated condition and MA bags package ofgreen banana
3.2.6 MA Changes of MDA under different refrigerated condition and different MA bagspackage of green banana
4 Discussion
4.1 MA during cold storage for green banana mature softens hardness
4.2 Effect of MA refrigerated storage of green banana and Quality
4.3 MA refrigerated for green banana chilling
4.4 Relationship between green banana firmness cell membrane permeability and MDA
5 Conclusions
Acknowledgements
References
Papers published in the period of SC. M. eduction
【参考文献】：
期刊论文
[1]大果水晶梨采后生理生化变化研究[J]. 马海军,饶景萍,张晓荣. 西北农林科技大学学报(自然科学版). 2007(08)
[2]香蕉果实软化相关β-半乳糖苷酶基因的克隆及其表达分析（英文）[J]. 庄军平,苏菁,李雪萍,陈维信. 植物生理与分子生物学学报. 2006(04)
[3]象牙芒果在贮藏过程中果胶及相关酶活性的变化[J]. 赵玉梅,冯双庆,乔勇进. 保鲜与加工. 2004(02)
[4]气调包装（MAP）对草莓保鲜的影响[J]. 肖功年,张慜,彭建,汤坚. 食品工业科技. 2003(06)
[5]芜菁贮藏性及MA保鲜技术研究[J]. 关文强,陈丽,李喜宏,胡云峰. 天津农业科学. 2003(02)
[6]黄花梨果实采后不同处理的贮藏效果及其生理基础研究[J]. 窦世娟,陈昆松,吕均良,郑金土. 中国农业科学. 2003(01)
[7]采收成熟度、温度、气体成分对青州蜜桃保鲜效果的影响[J]. 张培正,李坤,李大鹏,施小培. 食品工业科技. 2002(05)
[8]冬雪蜜桃在气调冷藏期间品质及相关酶活性的变化[J]. 田世平,徐勇,姜爱丽,汪沂. 中国农业科学. 2001(06)
[9]塑料薄膜小包装贮藏江安李可行性研究[J]. 王世宽,潘明. 四川轻化工学院学报. 2001(02)
[10]枇杷薄膜包装贮藏效果研究[J]. 郑永华,席玙芳. 食品科学. 2000(09)
本文编号：3050609
【文章来源】：东北农业大学黑龙江省 211工程院校
【文章页数】：73 页
【学位级别】：硕士
【文章目录】：
Abstract in Chinese
Abstract in English
1 Introduction
1.1 Physiological and biochemical changes during banana‘s riepening
1.1.1 Respiration
1.1.2 Ethylene metabolism
1.1.3 Starch and sugar
1.1.4 Volatile matter
1.1.5 Degree of firmness
1.1.6 Changes in color
1.1.7 Changes in m RNA and protein
1.1.8 Changes in enzymes
1.2 Cold Storage and Controlled Storage Technology Overview Horticultural Products Freshness
1.2.1 Refrigeration technology
1.2.2 Controlled atmosphere storage technology
1.2.3 Overview MA refrigerated for fresh horticultural products
1.3 Purpose and significance
2 Materials and Methods
2.1 Test Material
2.2 Test method for handling and storage
2.2.1 Physiological characteristics and changes after banana harvest under Regulationsdifferent cold storage conditions
2.3 Determination of test items and methods
2.3.1 Fruit hardness measurement
2.3.2 Determination of soluble solids content
2.3.3 Determination of total soluble sugar content
2.3.4 Determination of vitamin C content
2.3.5 Determination Malondialdehyde, （MDA）
2.3.6 SOD （Superoxide dismutase） activity
2.4 Data Processing
3 Results and analysis
3.1 MA physiological and qualitative changes of green banana under different temperaturestorage conditions and different bags package
3.1.1 Changes of firmness for green banana storage under （12±0.5℃, 4±0.5℃20±0.5℃, RT） temperatures and different thicknesspackage
3.1.2 Changes of soluble solids （TSS） content under different refrigerated conditions of greenbanana storage
3.1.3 Changes of Malondialdehyde （MDA） under different refrigerated conditions of greenbanana storage
3.1.4 Changes of vitamin C content under different refrigerated conditions of green bananastorage
3.1.5 Changes of SOD （Superoxide dismutase） under different refrigerated conditions forgreen banana storage
3.1.6 Changes of total soluble sugar content under different refrigerated conditions of greenbanana storage
3.2 Research of physiology and quality changes of green banana after packaging at MA storagecondition
3.2.1 MA Changes of firmness under different refrigerated condition and MA bags package ofgreen banana
3.2.2 MA Changes of soluble solids content （TSS） under different refrigerated condition andMA bags package of green banana
3.2.3 MA Changes of vitamin C content under different refrigerated condition and MA bagspackage of green banana
3.2.4 MA Changes of total sugar content under different refrigerated condition and MA bagspackage of green banana
3.2.5 MA Changes of SOD under different refrigerated condition and MA bags package ofgreen banana
3.2.6 MA Changes of MDA under different refrigerated condition and different MA bagspackage of green banana
4 Discussion
4.1 MA during cold storage for green banana mature softens hardness
4.2 Effect of MA refrigerated storage of green banana and Quality
4.3 MA refrigerated for green banana chilling
4.4 Relationship between green banana firmness cell membrane permeability and MDA
5 Conclusions
Acknowledgements
References
Papers published in the period of SC. M. eduction
【参考文献】：
期刊论文
[1]大果水晶梨采后生理生化变化研究[J]. 马海军,饶景萍,张晓荣. 西北农林科技大学学报(自然科学版). 2007(08)
[2]香蕉果实软化相关β-半乳糖苷酶基因的克隆及其表达分析（英文）[J]. 庄军平,苏菁,李雪萍,陈维信. 植物生理与分子生物学学报. 2006(04)
[3]象牙芒果在贮藏过程中果胶及相关酶活性的变化[J]. 赵玉梅,冯双庆,乔勇进. 保鲜与加工. 2004(02)
[4]气调包装（MAP）对草莓保鲜的影响[J]. 肖功年,张慜,彭建,汤坚. 食品工业科技. 2003(06)
[5]芜菁贮藏性及MA保鲜技术研究[J]. 关文强,陈丽,李喜宏,胡云峰. 天津农业科学. 2003(02)
[6]黄花梨果实采后不同处理的贮藏效果及其生理基础研究[J]. 窦世娟,陈昆松,吕均良,郑金土. 中国农业科学. 2003(01)
[7]采收成熟度、温度、气体成分对青州蜜桃保鲜效果的影响[J]. 张培正,李坤,李大鹏,施小培. 食品工业科技. 2002(05)
[8]冬雪蜜桃在气调冷藏期间品质及相关酶活性的变化[J]. 田世平,徐勇,姜爱丽,汪沂. 中国农业科学. 2001(06)
[9]塑料薄膜小包装贮藏江安李可行性研究[J]. 王世宽,潘明. 四川轻化工学院学报. 2001(02)
[10]枇杷薄膜包装贮藏效果研究[J]. 郑永华,席玙芳. 食品科学. 2000(09)
本文编号：3050609
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