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《Guangdong Agricultural Sciences》 2011-01
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Effect of hot water treatment on quality of Vigna Sinensis fruit during storage

XIE Xiao-na,SHEN Shao-yun,CHEN Yuan-yuan,XIE Xiao-jing(Department of Biology,Hanshan Normal University,Chaozhou 521041,China)  
Effects of hot water treatments on physiological and quality changes of Vigna sinensis fruit during postharvest storage at(1±1)℃ were studied.Among four kinds of hot water treatments(45℃ for 30 min,50℃ for 10 min,50℃ for 20 min and 50℃ for 30 min),Vigna sinensis fruits treated at 50℃ for 20 min displayed the highest fresh features.After the hot water treatment at 50℃ for 20 min,the respiratory intensity,cell membrane permeability,Polyphenol Oxidase(PPO) and Peroxidase(POD) activities of Vigna sinensis fruits were restrained significantly.Simutaneously,the decrease in nutrition quality was reduced.Furthermore,the treatment at 50℃ for 20 min enhanced Phenylalanine Ammonia Lyase(PAL) activity and delayed the senescence of fruit,which were propitious to prolonging the storage longevity and keeping the intrinsic flavour quality of Vigna sinensis fruit.
【Fund】: 韩山师范学院2009年大学生创新性实验(实践)项目(2009054)
【CateGory Index】: S643.4
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