本試驗(yàn)以海南省未成熟的帝王香蕉為試驗(yàn)材料。主要研究了未熟香蕉分別在低溫和MA儲藏條件下的生理變化特性。通過生理特性的研究確定了最佳儲藏溫度為12±0.5℃。在最佳儲藏溫度下研究了不同厚度保鮮袋對香蕉儲藏過程中生理變化的影響,確定最佳保鮮袋厚度。研究結(jié)果如下:1.香蕉屬于呼吸躍變型果實(shí),并且具有明顯的呼吸峰。在低溫和MA儲藏條件下可以明顯抑制呼吸釋放量以及延遲呼吸高峰時間的到來。2.試驗(yàn)確定了最佳儲藏溫度為12±0.5℃,在此條件下,香蕉可以安全儲藏,不會因低溫而引發(fā)褐變。同時,在此溫度下儲藏,可以抑制未成熟香蕉的成熟和衰老,保持良好的外觀,延長貨架期。3.MA方法在低溫條件下對香蕉儲藏有明顯的抑制作用,主要表現(xiàn)在使未成熟香蕉果實(shí)硬度下降。在0.08mmPE保鮮袋中的香蕉果實(shí)硬度下降最慢。4.果實(shí)硬度下降與總可溶性固形物相關(guān),同時也與SOD酶活性息息相關(guān)。PE保鮮袋抑制了SOD酶活性,提升了各項(xiàng)指標(biāo)程度。因此,抑制了可溶性固形物含量的上升,并且保持果實(shí)有一個較高的硬度。5.MA儲藏可以延緩可溶性糖和可溶性固形物的含量上的上升。并且可以減少Vc和可滴定酸在低溫MA儲藏過程中的損失。6.MD... 

【文章來源】：東北農(nóng)業(yè)大學(xué)黑龍江省 211工程院校

【文章頁數(shù)】：73 頁

【學(xué)位級別】：碩士

【文章目錄】：
Abstract in Chinese
Abstract in English
1 Introduction
    1.1 Physiological and biochemical changes during banana‘s riepening
        1.1.1 Respiration
        1.1.2 Ethylene metabolism
        1.1.3 Starch and sugar
        1.1.4 Volatile matter
        1.1.5 Degree of firmness
        1.1.6 Changes in color
        1.1.7 Changes in m RNA and protein
        1.1.8 Changes in enzymes
    1.2 Cold Storage and Controlled Storage Technology Overview Horticultural Products Freshness
        1.2.1 Refrigeration technology
        1.2.2 Controlled atmosphere storage technology
        1.2.3 Overview MA refrigerated for fresh horticultural products
    1.3 Purpose and significance
2 Materials and Methods
    2.1 Test Material
    2.2 Test method for handling and storage
        2.2.1 Physiological characteristics and changes after banana harvest under Regulationsdifferent cold storage conditions
    2.3 Determination of test items and methods
        2.3.1 Fruit hardness measurement
        2.3.2 Determination of soluble solids content
        2.3.3 Determination of total soluble sugar content
        2.3.4 Determination of vitamin C content
        2.3.5 Determination Malondialdehyde, （MDA）
        2.3.6 SOD （Superoxide dismutase） activity
    2.4 Data Processing
3 Results and analysis
    3.1 MA physiological and qualitative changes of green banana under different temperaturestorage conditions and different bags package
        3.1.1 Changes of firmness for green banana storage under （12±0.5℃, 4±0.5℃20±0.5℃, RT） temperatures and different thicknesspackage
        3.1.2 Changes of soluble solids （TSS） content under different refrigerated conditions of greenbanana storage
        3.1.3 Changes of Malondialdehyde （MDA） under different refrigerated conditions of greenbanana storage
        3.1.4 Changes of vitamin C content under different refrigerated conditions of green bananastorage
        3.1.5 Changes of SOD （Superoxide dismutase） under different refrigerated conditions forgreen banana storage
        3.1.6 Changes of total soluble sugar content under different refrigerated conditions of greenbanana storage
    3.2 Research of physiology and quality changes of green banana after packaging at MA storagecondition
        3.2.1 MA Changes of firmness under different refrigerated condition and MA bags package ofgreen banana
        3.2.2 MA Changes of soluble solids content （TSS） under different refrigerated condition andMA bags package of green banana
        3.2.3 MA Changes of vitamin C content under different refrigerated condition and MA bagspackage of green banana
        3.2.4 MA Changes of total sugar content under different refrigerated condition and MA bagspackage of green banana
        3.2.5 MA Changes of SOD under different refrigerated condition and MA bags package ofgreen banana
        3.2.6 MA Changes of MDA under different refrigerated condition and different MA bagspackage of green banana
4 Discussion
    4.1 MA during cold storage for green banana mature softens hardness
    4.2 Effect of MA refrigerated storage of green banana and Quality
    4.3 MA refrigerated for green banana chilling
    4.4 Relationship between green banana firmness cell membrane permeability and MDA
5 Conclusions
Acknowledgements
References
Papers published in the period of SC. M. eduction


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