| 高压静电场处理对香蕉果实成熟生理的影响 |
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| 引用本文： | 赵瑞平,范三红,刘福虎,李里特. 高压静电场处理对香蕉果实成熟生理的影响[J]. 食品科学, 2011, 32(20): 266-270. DOI: 10.7506/spkx1002-6630-201120056 |
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| 作者姓名： | 赵瑞平 范三红 刘福虎 李里特 |
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| 作者单位： | 1.中国农业大学食品科学与营养工程学院2.河北北方学院食品科学系3.山西大学生命科学学院4.山西大学理论物理研究所 |
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| 基金项目： | 国家自然科学基金面上项目(30871764); 山西留学回国人员科技活动择优项目(SD2009016) |
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| 摘 要： | 以香蕉果实为试验材料，在(20±1)℃试验冷库中贮藏21d，贮藏期间用－100kV/m和－200kV/m的高压静电场连续处理并测定果实的呼吸强度、乙烯释放量、硬度、果皮颜色变化以及果肉淀粉和可溶性糖含量的变化。结果表明：连续高压静电场处理可以使香蕉果实的呼吸跃变和乙烯释放高峰提前，淀粉转化为糖的速度快而且比对照早，果皮叶绿素含量明显低于对照，同时处理后的果肉硬度下降，低于对照；并且－200kV/m处理组的效果要优于－100kV/m处理组。说明高压静电场连续处理促进了香蕉果实的成熟，尤以－200kV/m处理组比对照提前成熟4d。
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| 关 键 词： | 香蕉 高压静电场 采后生理 成熟 |
Effect of High Voltage Electrostatic Field Treatment on Quality Characteristics of Green-mature Bananas during Postharvest Storage |
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| ZHAO Rui-ping,,FAN San-hong,LIU Fu-hu,LI Li-te. Effect of High Voltage Electrostatic Field Treatment on Quality Characteristics of Green-mature Bananas during Postharvest Storage[J]. Food Science, 2011, 32(20): 266-270. DOI: 10.7506/spkx1002-6630-201120056 |
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| Authors: | ZHAO Rui-ping FAN San-hong LIU Fu-hu LI Li-te |
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| Affiliation: | (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；2. Department of Food Science, Hebei North University, Zhangjiakou 075000, China；3. College of Life Science, Shanxi University, Taiyuan 030006, China；4. Institute of Theoretical Physics, Shanxi University, Taiyuan 030006, China) |
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| Abstract: | In this study, green-mature bananas were stored at (20 ± 1) ℃ and 85%－90% humidity for 21 days and at the same time exposed continuously to -100 or -200 kV/m high voltage electrostatic fields (HVEF). Respiration intensity, ethylene production, pericarp color, firmness, and the contents of chlorophyll, soluble sugar and starch of the fruits were investigated during the storage period. The results indicated that the occurrence of respiration peaks and ethylene production in banana fruits were accelerated by negative HVEF treatment; the conversion of starch to sugars was faster and began earlier, chlorophyll content was considerably decreased, and the reduction of fruit firmness was lower when compared with the control. Moreover, -200 kV/m HVEF treatment had more desired effect on quality characteristics of green-mature bananas than －100 kV/m HVEF treatment. This study demonstrates that continuous HVEF treatment can promote the postharvest ripening of green-mature bananas, in particular -200 kV/m HVEF treatment group, which ripened 4 days before the control. |
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| Keywords: | banana high voltage electrostatic field(HVEF) postharvest physiology ripening |
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