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首页> 外文期刊>Scientia horticulturae >Efficacy of hot water immersion on lime (Citrus auranifolia, Swingle cv. Paan) fruit packed with ethanol vapor in delaying chlorophyll catabolism
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Efficacy of hot water immersion on lime (Citrus auranifolia, Swingle cv. Paan) fruit packed with ethanol vapor in delaying chlorophyll catabolism

机译：热水浸没对石灰（柑橘Auranifolia，Swingle Cv.Paan）果实含有乙醇蒸气的疗效，延迟叶绿素分解代谢

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摘要

Postharvest quality deterioration in lime (C. aurantifolia Swingle cv. Paan) fruit is indicated by loss of green color as a result of chlorophyll degradation. The effect of hot water immersion on lime fruit packed with ethanol vapor pad (EP) in delaying chlorophyll degradation under storage at 10 C was investigated. Mature green lime fruit weighing on average 250 g were immersed in hot water at 50 degrees C for 5 min, thereafter, packaged with 0.6 g EP or without in polypropylene trays sealed with perforated (6-mm hole) polypropylene film (25 pm thick). Postharvest quality, physiological changes and activities of chlorophyll degrading enzymes were determined. The results revealed that hot water immersion and packing fruit with EP effectively delayed chlorophyll degradation through suppressing the activity of chlorophyll degrading enzymes; chlorophyllase, chlorophyll degrading peroxidase, Mg-dechelatase, and pheophytinase in lime fruit. Furthermore, ethylene production as well as respiration was inhibited during the early stages of storage. These results suggest that hot water immersion with EP packaging inhibits chlorophyll degradation in lime fruit through suppression of chlorophyll degrading enzymes as well as ethylene production.
机译：利尿中的采后质量劣化（C.Aurantifolia Swingle CV.Paan）果实是由于叶绿素降解而导致的绿色损失。研究了热水浸渍在10℃下储存液体蒸汽垫（EP）延迟叶绿素蒸气垫（EP）的石灰果实的影响。平均250克的成熟绿色石灰果在50℃下浸入热水中5分钟，然后用0.6g EP包装，或者没有用穿孔（6毫米孔）聚丙烯膜（厚）密封的聚丙烯托盘。 。测定了叶绿素降解酶的前季戊藻，生理变化和活性。结果表明，通过抑制叶绿素降解酶的活性，热水浸渍和包装果实有效延迟叶绿素降解;叶绿素，叶绿素降解过氧化物酶，Mg-癸酸糖酶和苯酚果汁果酱酶。此外，在储存的早期阶段期间抑制乙烯生产以及呼吸。这些结果表明，通过抑制叶绿素降解酶以及乙烯产生，热水浸没抑制石灰果实中的叶绿素降解。

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