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首页> 外文期刊>Acta Horticulturae >Effect of hot water treatment on physico-chemical properties of papaya (Carica papaya 'Sekaki') during ripening.
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Effect of hot water treatment on physico-chemical properties of papaya (Carica papaya 'Sekaki') during ripening.

机译：热水处理对成熟期木瓜（番木瓜“ Sekaki”）理化性质的影响。

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This study was conducted to evaluate the effect of hot water treatment on physico-chemical properties of papaya (Carica papaya 'Sekaki') during ripening. The experiment was done by dipping the papaya twice in hot water that reached a temperature of 42 degrees C for 30 min and 49 degrees C for 20 min, whilst the untreated papaya was considered as the control. Physico-chemical characteristics namely pH, total titratable acidity, ascorbic acid content, total soluble solid, colour, texture, weight loss, general appearances, disease, respiration rate, ethylene production and ACC oxidase activity were observed during storage at ambient (25 degrees C). During ripening process at ambient, the physico-chemical parameters of papaya were changed significantly (p<0.05). However, there were no significant differences (p>0.05) between treatments in all parameters except for general appearances. The hot water treatment gave better appearance which maintained smooth skin better than the control which developed rough skin- and symptom-like senescence spot after storage for several days. 'Sekaki' papaya treated with hot water treatment was free from anthracnose disease while control papaya developed anthracnose disease after 6 days of ripening. The results seemed to suggest that hot water treatment did not affect the physico-chemical changes of 'Sekaki' papaya but maintained the good appearance and prevented from diseases during ripening.
机译：进行这项研究来评估热水处理对成熟期番木瓜（番木瓜“ Sekaki”）理化性质的影响。通过将木瓜浸入热水中两次进行实验，该温度达到42摄氏度30分钟，49摄氏度20分钟，同时未处理的木瓜被视为对照。在室温（25摄氏度）下储存期间观察到了理化特性，即pH，总可滴定酸度，抗坏血酸含量，总可溶性固体，颜色，质地，重量减轻，一般外观，疾病，呼吸频率，乙烯产量和ACC氧化酶活性。 ）。在室温下成熟过程中，木瓜的理化参数发生了显着变化（p <0.05）。但是，除一般外观外，所有参数之间的处理之间均无显着差异（p> 0.05）。贮水几天后，热水处理的外观比对照组的外观更好，保持了光滑的皮肤，而对照组则出现粗糙的皮肤和类似症状的衰老点。用热水处理过的'Sekaki'木瓜没有炭疽病，而对照木瓜成熟6天后出现炭疽病。结果似乎表明，热水处理不影响'Sekaki'木瓜的理化变化，但保持了良好的外观并防止了成熟期间的疾病。

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