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当前位置: 首页 > 文章 > 不同降温方式对机械损伤苹果伤口愈合的影响 食品科学 2013,34 (16) 326-330
Position: Home > Articles > Effects of Different Cooling Methods on Wound Healing of ‘Red Fuji’ Apple FOOD SCIENCE 2013,34 (16) 326-330

不同降温方式对机械损伤苹果伤口愈合的影响

作  者：
李萌;饶景萍;王玉萍;韩玉侠
单  位：
西北农林科技大学园艺学院;洛川县果业局
关键词：
降温方式;红富士苹果;机械伤;愈合
摘  要：
以红富士苹果为试材,研究人工模拟扎伤后,3种不同降温处理(T1:直接入(0±1)℃冷库贮藏;T2:(13±1)℃放置48h后入(0±1)℃冷库贮藏;T3:(20±1)℃放置48h后入(0±1)℃冷库贮藏)对红富士苹果的伤口愈合难易程度的影响。通过各项指标的比较及拍照观察,以获得红富士苹果伤口愈合的最佳降温方式。结果表明:与对照果实相比,损伤果实的硬度显著下降;3个降温处理损伤果的过氧化物酶(POD)及多酚氧化酶(PPO)活性均升高,木质素含量增高,T2和T3一定程度上提高了POD活性,并抑制了PPO活性,且T2处理果实木质素含量增加最显著,腐烂指数最低,拍照观察直观发现伤口愈合程度最好。
译  名：
Effects of Different Cooling Methods on Wound Healing of ‘Red Fuji’ Apple
作  者：
LI Meng1,RAO Jing-ping1,WANG Yu-ping1,HAN Yu-xia2(1.College of Horticulture,Northwest A&F University,Yangling 712100,China;2.Luochuan County Fruit Industry Authority,Luochuan 727400,China)
关键词：
cooling methods;‘Red Fuji’ apple;mechanical damage;wound healing
摘  要：
In the present study,the effects of three different temperature treatments(T1: immediately transferred to(0 ± 1) ℃ cold room for storage,T2: transferred to(0 ± 1) ℃ cold room for storage after 48 h at(13 ± 1) ℃ and T3: transferred to(0 ± 1) ℃ cold room for storage after 48 h at(20 ± 1) ℃) on wound healing of ‘RedFuji’apple with simulated mechanical injury were studied.Comparisons of various physiochemical indexes and visual observation were made to identify the best temperature treatment for would healing of ‘RedFuji’apple.The results showed injured fruits exhibited a significantly lower hardness than control fruits.All three cooling treatments resulted in an increase in the activities of POD and PPO and lignin content in injured fruits.T2 and T3 could be considered capable of activating POD but inhibiting PPO.The highest increase in lignin content was observed in T2 treated fruits.Meanwhile,the lowest decay index and the best results of wound healing were observed.

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