以晚香蕉李为实验材料,采收不同成熟度的果实冷藏,研究了成熟度对晚香蕉李褐变的影响。结果表明,高成熟果实能维持较高的可溶性固形物含量,但是果实硬度低,褐变严重;中等成熟度果实能维持较低的膜透性、纤维素酶活性,褐变指数低,果实硬度大,更适于冷藏。 The effects of maturity on the browning of late banana plum were studied by using late banana plum as the experimental material to harvest fruits of different maturity degrees. The results showed that the high mature fruit could maintain high soluble solid content, but the fruit hardness was low and the browning was serious. The medium mature fruit could maintain the low membrane permeability, the cellulase activity, the low browning index, the fruit firmness Large, more suitable for cold storage.