您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures

文献类型： 外文期刊

作者： Hong, Keqian 1 ; Xu, Hanbing 2 ; Wang, Junning 3 ; Zhang, Lubin 1 ; Hu, Huigang 1 ; Jia, Zhiwei 1 ; Gu, Hui 1 ; He, Quang 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crops Res Inst, Hainan Prov Key Lab Postharvest Physiol & Technol, Zhanjiang, Guangdong, Peoples R China

2.Xinyang Agr Coll, Xinyang, Henan, Peoples R China

3.Guangdong Ocean Univ, Coll Agr, Zhanjiang, Guangdong, Peoples R China

4.Guangxi Acad Agr Sci

关键词： Pineapple fruit;Storage temperature;Quality;Internal browning

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2013 年 151 卷

页码：

收录情况： SCI

摘要： The influences of storage temperature on quality parameters, comprising total soluble solids (TSS), free sugars, vitamin C, titratable acidity (TA) and soluble proteins, and internal browning (IB) of summer pineapple (Ananas comosus L. cv. 'Comte de Paris') fruit were investigated. The fruit were subjected to three different temperatures (6, 10 and 25 degrees C) with relative humidity of 80% for 24 days. In addition, the activities of polyphenol oxidase (PPO), peroxidase (POD) and catalase (CAT) were measured during storage. The results indicated that a decrease in TSS in fruit kept at 25 degrees C was noted, while TSS remained relatively constant in fruit storage temperature at 10 and 6 degrees C. A high correlation was observed between the different sugars during storage periods. There was a noticeable decline in sucrose content in pineapple fruit during storage, with a more rapid decrease with higher temperature. The maximum retentions of glucose and fructose concentrations can be achieved with storage of fruit at 6 degrees C rather than storage at 10 or 25 degrees C. The effective slowing down of vitamin C and TA rate of decreases was the fruit stored at 6 degrees C, followed by 10 and 25 degrees C. There was a decrease in contents of soluble proteins as storage temperature increased throughout the storage period, and significant differences were found between fruit stored at low temperature and room temperature after 12 d in storage. Storage temperature also significantly affected IB development, the incidence of IB was more rapid and with higher intensity in fruit held at 25 degrees C than 10 degrees C, and IB intensity was minimal in fruit held at 6 degrees C. Additionally, PPO activity increased with higher storage temperature during 24 days storage. CAT activity gradually increased at three storage temperatures and in the fruit stored at 25 degrees C was higher than those at 10 and 6 degrees C. However, POD activity was not influenced by storage condition. The results suggest that lower temperature can provide a useful means of maintaining quality and resist IB development during storage of pineapple fruit. (C) 2013 Elsevier B.V. All rights reserved.

  • 相关文献

[1]Pre- and post-harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit. Lu, Xinhua,Sun, Dequan,Li, Yunhe,Shi, Wenqi,Sun, Guangming. 2011

[2]Identification and Characterization of Phospholipase D Genes Putatively Involved in Internal Browning of Pineapple during Postharvest Storage. Zhang, Lubin,Zhan, Rulin. 2017

[3]Behavior of Salmonella spp. on fresh-cut tropical fruits. Ma, Chen,Li, Jianguo,Zhang, Qun.

[4]Cloning and expression of pineapple sucrose-phosphate synthase gene during fruit development. Zhang, Xiumei,Du, Liqing,Xie, Jianghui,Dou, Mei'an,Mo, Yiwei,Sun, Guangming,Zhang, Xiumei,Zhang, Xiumei,Du, Liqing,Xie, Jianghui,Dou, Mei'an,Mo, Yiwei,Sun, Guangming,Wang, Wei. 2010

[5]Effects of wax treatment on quality and postharvest physiology of pineapple fruit in cold storage. Hu, Huigang,Li, Xueping,Chen, Weixin,Hu, Huigang,Dong, Chen. 2011

[6]Effects of Nitrogen-Phosphorus-Potassium Formula on Watermelon Yield and Quality. Zhang Rulian,Wang Qinfei,Gao Ling,Tang Fenlin. 2011

[7]Natural Variation in Banana Varieties Highlights the Role of Melatonin in Postharvest Ripening and Quality. Hu, Wei,Tie, Weiwei,Yan, Yan,Ding, Zehong,Liu, Yang,Wu, Chunlai,Xu, Biyu,Jin, Zhiqiang,Yang, Hai,Wang, Jiashui,Jin, Zhiqiang,Reiter, Russel J.,Tan, Dun-Xian,Shi, Haitao,Shi, Haitao. 2017

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台