Maestría en Ciencia y Tecnología de Alimentos. Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, 80000 Culiacán Sinaloa, Mexico.
Laboratorio de Fitoquímicos y Nutrición, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Campus Juriquilla, Avenida de las Ciencias, 76230 Querétaro, Mexico.
J Food Sci Technol. 2013 Feb;50(1):101-7. doi: 10.1007/s13197-011-0228-0. Epub 2011 Jan 12.
The effect of antifungal hot-water treatments (AHWT) at 55 °C for 0, 3, 6 and 9 min on quality attributes and cell-wall enzymatic activity during storage at 25 °C was investigated in papaya fruit. The total soluble solids (TSS), pH, titratable acidity (TA), firmness and fresh weight loss were not affected, whereas color on skin was negatively affected by the treatments of 6- and 9-min. However, the skin color was not different between the 3-min treated fruit and the untreated fruit during the storage. Decay was delayed and reduced by AHWT. We observed that the 3-min treatment of 55 °C did not affect softening and quality of papaya cv Maradol when applied as a pesticide-free treatment at color-break stage of papaya. PME (Pectinmethylesterase) and PG (Polygalacturonase) activities were not significantly affected by AHWT. We concluded that the AHWT did not affect the softening process from papaya pulp since the cell-wall enzyme activity (PME and PG) was not altered by treatments.
研究了 55°C 下 0、3、6 和 9 分钟的抗真菌热水处理（AHWT）对木瓜果实贮藏期间品质属性和细胞壁酶活性的影响。总可溶性固体（TSS）、pH 值、可滴定酸度（TA）、硬度和新鲜失重没有受到影响，而 6 分钟和 9 分钟处理的果皮颜色则受到负面影响。然而，在贮藏过程中，3 分钟处理的果实与未处理的果实之间的果皮颜色没有差异。AHWT 延迟并减少了腐烂。我们观察到，当在木瓜颜色破裂阶段作为无农药处理应用于 Maradol 品种的木瓜时，55°C 的 3 分钟处理不会影响木瓜的软化和品质。PME（果胶甲酯酶）和 PG（多聚半乳糖醛酸酶）活性不受 AHWT 的显著影响。我们得出结论，AHWT 不会影响木瓜果肉的软化过程，因为细胞壁酶活性（PME 和 PG）未因处理而改变。
