以"磨盘柿"为原料,分析其贮后褐变指数与品质指标、生理生化指标及褐变相关酶系活性变化的关系,探讨不同处理方式对磨盘柿果实贮后褐变的影响。结果表明:"磨盘柿"在贮藏过程中褐变指数与丙二醛(MDA)、PPO活性呈显著正相关,与总酚含量、POD活性呈显著负相关;冰温库结合柿子专用保鲜袋、气调箱包装及液浸处理与冷库对照均有不同程度的褐变,其中冰温结合柿子专用保鲜袋包装处理褐变指数最小,效果最好,其余依次是冷库对照、冰温液浸和冰温气调箱处理。

The correlation of browning index and changes of quality indicators,physiological and biochemical indicators and enzyme activity associated of Mopan persimmons after storage was analyzed.The effect of different treatments on browning index after storage was discussed.The results showed that during storage browning index was significantly correlated with MDA content and PPO activity,but it showed a significant negative correlation with total phenolic content,POD activity.The persimmon fruits were storied by controlled freezing-point technique combined with storage bags,modified atmosphere packaging,immersion treatment and cold storage(CK) all showed some degree of browning.Among them,the treatment of controlled freezing-point combined with storage bags had the smallest browning index and the best storage effect.Next is cold control(CK),controlled freezing point technology combined with immersion,and controlled freezing point technology combined with atmosphere box.