文献类型：期刊文献

中文题名：鲜切黄藤笋低温贮藏期间的生理变化研究

英文题名：Physiological changes in fresh-cuts of Daemonorops margaritae shoots during storage at low temperature

作者：张君君[1] 黄世能[1] 赵霞[1] 黄雪梅[2] 张昭其[2] 郑健[1]

第一作者：张君君

机构：[1]中国林业科学研究院热带林业研究所;[2]华南农业大学园艺学院

年份：2009

期号：10

起止页码：126-128

中文期刊名：广东农业科学

外文期刊名：Guangdong Agricultural Sciences

收录：CSTPCD;;北大核心:【北大核心2008】；CSCD:【CSCD_E2011_2012】；

基金：国家科技支撑计划专题(2006BAD19B903);国际热带木材组织资助项目[ITTOPD100/01Rev.3(I)];广州市林业局资助项目

语种：中文

中文关键词：黄藤笋;低温贮藏;生理指标

外文关键词：Daernonorops margaritae shoots; low temperature storage; physiological indicators

分类号：S644.9

摘要：为了探讨鲜切黄藤笋在低温贮藏期间的生理变化,对鲜切黄藤笋在10℃下贮藏过程中的失重率、色度、硬度、相对电导率、可溶性总糖含量、粗纤维含量和Vc含量的变化进行了测定。结果表明,随着贮藏时间的延长,失重率和粗纤维含量不断增加,色度和Vc含量不断降低,相对电导率在贮藏前7 d迅速下降而后逐步上升,可溶性总糖含量在贮藏前14 d迅速减少而后缓慢增加,硬度则在贮藏前14 d缓慢增加而后迅速降低。
Physiological changes in fresh-cuts of Daernonorops margaritae shoots during storage at low temperature were studied in this paper. Changes in weight loss, values of chromaticity （lightness）, hardness, relative electronic conductivity, contents of total soluble sugar, cellulose and vitamin C were measured for fresh-cut of Daemonorops margaritae shoots during storage at 10 ℃ for 28 days. Results showed that with the increase of storage time, the percentage of weight loss and content of cellulose increased, while the value of chromaticity and content of vitamin C decreased, the relative electronic conductivity rapidly declined in 7 days and went up gradually thereafter, the content of total soluble sugar decreased in 14 days of storage and then increased with some fluctuation, the value of hardness increased slightly in 14 d and then steadily decreased.