| 柿子后熟过程中生理代谢和品质变化及乙烯的催熟效果 |
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| 引用本文： | 高经成,袁明耀.柿子后熟过程中生理代谢和品质变化及乙烯的催熟效果[J].食品科学,1993(4):14-16. |
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| 作者姓名： | 高经成 袁明耀 |
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| 作者单位： | 上海市果品公司 200010
(高经成，袁明耀)，上海市果品公司 200010(徐荣江) |
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| 摘 要： | 牛心柿后熟过程中,果实呼吸强度和乙烯释放速率出现明显跃升现象,果实硬度、总酸度和维生素C含量下降,还原糖和总糖含量上升。果实的品质变化早于生理代谢变化。1000 10~(－6)乙烯处理明显促进果实后熟,可作为柿子产销中提高商品质量的一项技术措施。
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| 关 键 词： | 柿 后熟 代谢 乙烯 |
Change of Physiological Metabolism and Quality during Ripening of Persimmon and the Maturing Effect of Ethylene |
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| Gao Jingcheng et al.Change of Physiological Metabolism and Quality during Ripening of Persimmon and the Maturing Effect of Ethylene[J].Food Science,1993(4):14-16. |
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| Authors: | Gao Jingcheng |
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| Affiliation: | Gao Jingcheng et al |
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| Abstract: | The respiration rate and ethylene production increased remarkably during persimmon fruit ripening. The fruit firmness, total acidity and vitamin C content decreaed. Reducing sugar and total sugar increased. Change of the fruit qua-lity appears earlier than that of metabolic change.The fruit ripening was promoted by treatment with 1000 1.0- ethylene, which may be used as a technology for improving the commodity quality in circulation. |
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| Keywords: | Persimmon Ripening Metabolism Ethylene |
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