| 成熟度对菱角采后品质和生理生化变化的影响 |
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| 引用本文： | 李妍,宋雯雯,侯田莹,王亚,罗海波,孙春艳,郁志芳.成熟度对菱角采后品质和生理生化变化的影响[J].食品工业科技,2006(5):170-173. |
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| 作者姓名： | 李妍 宋雯雯 侯田莹 王亚 罗海波 孙春艳 郁志芳 |
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| 作者单位： | 南京农业大学食品科技学院,江苏南京,210095 |
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| 摘 要： | 以安徽和县生产的不同成熟度二角菱为试材研究成熟度对菱角贮藏效果的影响,结果表明,低成熟度菱角贮藏过程中呼吸作用较强,淀粉含量和总酚含量低,超氧阴离子高峰出现较迟,丙二醛的水平低,POD的活性虽高,但褐变发生率低,贮藏结束时仍能维持较好的感官品质。
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| 关 键 词： | 菱角 成熟度 品质 生理 |
| 文章编号： | 1002-0306(2006)05-0170-05 |
| 修稿时间： | 2005年9月7日 |
Effect of harvest maturity on quality and postharvest physiology of Trapa spp |
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| Li Yan.Effect of harvest maturity on quality and postharvest physiology of Trapa spp[J].Science and Technology of Food Industry,2006(5):170-173. |
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| Authors: | Li Yan |
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| Affiliation: | Li Yan et al |
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| Abstract: | The effect of harvest maturity on quality and postharvest physiology of Trapa spp. with two horns from Hexian, Anhui province during refrigerated storage was investigated. The results showed that the Trapa spp. with lower maturity had higher respiration, lower starch, total phenol content, later peak of superoxide anion and lower content of MDA, less browning although the POD activity is higher, therefore, the better edible quality at the end of the storage. |
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| Keywords: | Trapa spp maturity quality physiology |
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