文献类型：期刊文献

中文题名：不同浓度CPPU处理对“徐香”猕猴桃贮藏生理和品质的影响

英文题名：Effect of different concentrations of CPPU on physiological and nutritional quality of “xuxiang” kiwifruit

作者：郭叶[1,2] 王亚萍[1] 费学谦[1] 刘力[2]

第一作者：郭叶

机构：[1]中国林业科学研究院亚热带林业研究所;[2]浙江农林大学林业与生物技术学院

年份：2012

卷号：33

期号：20

起止页码：324-327

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2011】；CSCD:【CSCD2011_2012】；

基金：林业公益性行业科研专项(201004008)

语种：中文

中文关键词：“徐香”猕猴桃;CPPU;营养品质

外文关键词：＂Xuxiang＂kiwifruit ; CPPU; nutritional quality .

分类号：TS255.2

摘要：以浙江主栽"徐香"猕猴桃为试材,研究盛果期经不同浓度CPPU[N-(2-氯-4-吡啶基)-N-苯基脲](0、5、10、20mg/L)处理后,对猕猴桃果实增重效果的影响以及在室温和冷藏贮藏条件下,对果实硬度、可溶性固形物含量等营养指标以及膜透性和MDA含量的影响。结果表明:在所研究的CPPU浓度范围内,浓度越大,增重效果越好;5mg/LCPPU处理能较好地保持猕猴桃果实的可溶性固形物和总糖等营养指标的含量,同时可较好地维持细胞壁及膜的完整性,减缓膜结构的氧化作用,而高浓度(20mg/L)的CPPU处理则使果实风味劣质变差,影响商品价值。综合来看,5mg/LCPPU浓度更适合于工业生产。
The cultivar of ＂xuxiang＂ kiwifruit which was the variety of Zhejiang was used as the raw materiar. After treated with different concentrations of CPPU （N- （2-choro-4-pyridyl） -N＇-Phenylurea） （0,5,10,20mg/L）, the fruit weights were investigated. Then ＂xuxiang＂ kiwifruits were stored at room temperature and cold storage. During the period of storage ,the nutritional quality such as firmness and soluble solids were analyzed, meanwhile,relative conductivity and MDA were researched. In the concentration range,the result showed that the higher concentration of CPPU,the heavier of the fruit weight was＋ The concentration of CPPU （5mg/L） could keep the nutritional quality such as the total soluble solids and total sugar,maintain the integrity of the cell wall and membrane and slow membrane structure oxidation. However,the concentration（20mg/L） made fruit flavor inferior poor so that affected the value of commodities. The concentration（5mg/L） of CPPU was more suitable for industrial production.