以金橘果实为材料,分别用25、30、35、40℃热处理20 min,室温蒸馏水处理20 min为对照组,自然冷却后室温(14～18℃)贮藏,每隔3 d测定相关指标,研究热处理对金橘贮藏品质的影响。结果表明:35℃热处理可以抑制金橘果实的呼吸强度,延缓果实硬度、可溶性固形物含量、可滴定酸含量、Vc含量的下降,减缓果实组织细胞膜渗透性和失重率的上升,在一定程度上抑制过氧化物酶(POD)活性,可以有效地延缓果实的成熟衰老。

Kumquats were immersed in hot water for 20min at 25℃,30℃,35℃,40℃ respectively,then stored at room temperature(14℃~18℃) after self-cooling.The effects of heat treatment on storage quality were studied by measuring the physiological parameters every four days.Fruits immersed in water at room temperature for 20 min were used as control.The results showed that 35℃ hot water treatment could inhibit the respiratory intensity of the fruit,delay the decrease of fruit firmness and soluble solids content,and prevent the loss of titratable acid and Vc,as well as slow down the increasing of fruit tissue membrane permeability and weight loss rate.The activity of peroxidase(POD) from Kumquat was inhibited and fruit ripening and senescence were delayed.