果蠟對(duì)早酥梨采后保鮮性能的影響.pdf

1、甘肅農(nóng)業(yè)大學(xué)碩士學(xué)位論文果蠟對(duì)早酥梨采后保鮮性能的影響姓名：薛自萍申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：張永茂20050601甘肅農(nóng)業(yè)大學(xué)碩士學(xué)位論文EffectsofWaxingonPostharvestbehaviorofAsianPears(evZaosu)Postgraduate：XueZipingSupervisor：ProfZhangYongmaoSummaryEffectsoftwokindsoffruit

2、waxonpostharvestbehaviorofasianpear(CVZaosu)werestudiedinthispaperThetexture，membranepermeabilityPeroxidase(POD)andsuperoxidasedismutase(SOD)activitieswerealsesearchedinfruittreatedwithwaxAandBduringstorageatambient(20。C

3、266C，RH550／社2％)andlowtemperature(8“C一12“C，RH65％42％)respectivelyTheresultsshowedasbelow：ThefruitqualitywasmaintainedeffectivelySoluablesolidecontentandfirmnesswerenotdecreasedsignificantlybywaxingrespectivelyWaxBshowedbet

4、terthanwaxAduringthestorageatambientbutnodifferencewasfoundatlowtemperatureWeightlosswasdecreasedsignificantlybywaxingTheweightlossoffruittreatedwithWaxBwashigherthanthatofwaxAattwotemperaturetreatmentsespeciallyduringth

5、elatterperiodofstorageTheyellowingoffruitWaSdelayedbywaxingatdifferentlevelAtdifferenttemperature，theyellowingindexwasloweredandchlorophyllWaShigherthanthatofcontrolsignificantlyWaxBshowedbettrerthanAonmaintaininggreenin

6、gofgreeningFruitwaxeshadeffectsonPODandSODactivityanddelayedsenescenceprocessWaxingincreasedsignificantlyPODactivityanddecreaSedinductionofSODPODisoenzymeshoweddifferenceatdifferenttemperatureDifferenceswerefoundsignican