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- Title
低温对2个香蕉品种采后生理和后熟期品质的影响.
- Authors
赵 明; 龙 芳; 武 鹏; 黄 相; 莫天利; 何海旺; 邹 瑜
- Abstract
[Objective] The purpose of the study was to clarify the impact of low temperature on the postharvest physiology and post ripening quality of different banana varieties, so as to provide a reference basis for improving the quality of overwintering banana fruits and enhancing the commercial value. [Method] Using Baodao banana and Guijiao 6 banana fruits with a maturity of 70% as the experimental materials, the banana fruits of the two varieties were treated at low temperature [ ( 6. 0 ± 0. 5 ) "C ] for 48 hours ( Tl, T2), and at room temperature [ (22. 0 ±0. 5) "C] as the control ( CKl, CK2). Under the same ripening conditions, the effects of low temperature treatment on the peel color, peel polyphenol oxidase ( PPO) and peroxidase (POD) activities, fruit intrinsic quality, and cell membrane permeability of the two banana varieties during post ripening were compared and analyzed. [Result]On the 3rd, 5th and 7th days of post ripening, the peel brightness ( L value) of Tl treatment was significantly higher than that of T2 treatment ( P < 0. 05, the same as below), which was 19. 7%, 22. 6% and 67. 7% higher respectively, and the L value of the peel of Tl and T2 treatments was significantly lower than that of CKl and CK2. On the 3rd of post ripening, the peel color ( H value) of T2 treatment significantly decreased by 9. 4% compared with that of Tl treatment. At this time, the green peel color of T2 treatment began to fade, and the color change of the peel of Baodao banana ( Tl, CKl ) was about 2 days later than that of Guijiao 6 ( T2, CK2) under the two treatment conditions. During the post ripening process, the peel PPO and POD activities of Tl and T2 treatments were significantly higher than those of CKl and CK2 treatments. On the 3rd and 5th day of post ripening, the peel POD activity of T2 treatment was significantly higher than that of Tl treatment by 22. 6% and 13. 1 % respectively. On the 3rd day of post ripening, the flesh hardness of Tl treatment was significantly higher than that of T2 treatment by 30.1 %. On the 1st and 3rd day of post ripening, the flesh hardness of CKl was significantly higher than that of CK2 by 37. 4% and 30. 0%, respectively, and the flesh hardness of T2 and CK2 treatments declined faster than that of Tl and CKl treatments. As the ripening process progressed, the soluble solid content of banana flesh in each treatment showed an upward trend, while the starch and vitamin C contents showed a downward trend. The growth of soluble solid content and the reduction of starch and vitamin C content were significantly slower in the Tl and T2 treatments than in the CKl and CK2, and the difference between the Tl and T2 treatments was not significant ( P > 0. 05). During the post ripening process, cell membrane permeability was significantly higher in T2 treatment than in Tl, CKl and CK2 treatments. [ Conclusion] The effects of low temperature on the degree of skin browning and increased cell membrane permeability of Guijiao 6 are more significant than those of Baodao banana. Under the two treatment conditions, the transformation of peel from green to yellow and the decrease of flesh hardness of Baodao banana are about 2 days later than that of Guijiao 6, and the storage and transportation quality of Baodao banana is better. The effects of low temperature on the soluble solids, starch and vitamin C content of the fruit of the two banana varieties are not significant.
- Subjects
MEMBRANE permeability (Biology); CELL permeability; LOW temperatures; PHYSIOLOGY; BANANAS
- Publication
Southwest China Journal of Agricultural Sciences, 2023, Vol 36, Issue 10, p2158
- ISSN
1001-4829
- Publication type
Article
- DOI
10.16213/j.cnki.scjas.2023.10.011