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当前位置: 首页 > 文章 > 香蕉物流贮运过程中品质指标动态预测研究 食品科学 2008,29 (10) 604-607
Position: Home > Articles > Characterization of Sequential Forecast Factors about Banana during Logistics Storage and Transportation FOOD SCIENCE 2008,29 (10) 604-607

香蕉物流贮运过程中品质指标动态预测研究

作  者：
苏新国;王尔茂;郑永华
单  位：
南京农业大学食品科技学院;广东食品药品职业学院食品科学系
关键词：
香蕉;品质指标;物流过程;动态预测
摘  要：
以"巴西"香蕉(Musa nana cv.Baxi)为材料,研究不同温度物流贮运条件下呼吸强度、乙烯释放量和色度预测香蕉品质指标的变化。结果表明:以香蕉果肉软化作为品质特征指标,低温贮运香蕉在第6d发生冷害,其果肉软化与L值变化相关,r2为0.9301;常温贮运香蕉后熟过程和高温贮运香蕉第8d出现的"青皮熟"劣变与h值变化相关,h值与果肉相关系数分别为0.9018和0.9264;贮运过程香蕉的呼吸强度和乙烯释放量与其果肉软化无线性相关性。色度变化可作为香蕉品质评判指标体系有效监控香蕉贮运期间品质变化。
译  名：
Characterization of Sequential Forecast Factors about Banana during Logistics Storage and Transportation
作  者：
SU Xin-guo1,WANG Er-mao1,ZHENG Yong-hua2 (1. Department of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,China; 2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
banana (Musa nana cv. Baxi);quality;logistics;sequential forecast
摘  要：
The potential forecast factors of bananas (Musa nama) during logistics storage at 5,20 and 35 ℃ were studied. The changes in respiration,ethylene production,chromatic value (L and h) and firmness of pulp over storage were investigated. During storage,the change in peel colour from green to yellow is gradual for the samples stored at 20 and 35 ℃,whereas the samples at 5 ℃ remaining green for the first 6 days and then changing to darkness. While the flesh texture of bananas stored at 5 and 35 ℃ softens quite rapidly at the end of storage,there were little changes in the flesh hardness values of the samples stored at 25 ℃. There is linear relationship between flesh hardness and chromatic values as sequential forecast factor,nevertheless the respiration and ethylene production are not be effective factors to forecast the change of quality of banana during storage.

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