摘要:本文探讨了热水处理对石榴采后在常温贮藏期间主要生理和品质变化的影响，并通过研究得出最适合石榴进行热处理的工艺条件。石榴经过38℃，5min、38℃，10min、38℃，15min 、45℃，5min 、45℃，10min 、45℃，15min、50℃，5min、50℃，10min、50℃，15min，9种不同热水处理后，通过研究处理后对其好果率、失重率、呼吸强度、质膜相对透性、酸度、PAL酶和POD酶的影响，得出其中38℃，15min热水处理对石榴的保鲜效果最好。38℃，15min热水处理能显著抑制石榴的呼吸强度、质膜相对透性及过氧化物酶（POD）活性，提高保护酶苯丙氨酸解氨酶（PAL）活性，延缓石榴采后衰老速度，有利于延长贮藏期限和保持石榴原有的风味品质。

关键词：热处理；贮藏；工艺条件；石榴

Abstract:Effects of hot water treatments on physiological and quality changes of pomegranate during postharvest storage at room temperature were studied.Among nine kinds of hot water treatments(38℃ for 5min,38℃ for 10 min,38℃ for 15min,45℃ for 5min,45℃ for 10min,45℃ for 15min,50℃ for 5min,50℃ for 10min,50℃ for 15min),By studying the treatment of its fesh rate,rate of weight loss,respiratory intensity,cell membrane permeability,degree of acidity,POD activities and PAL activity,pomegranate treated at 38℃ for 15min displayed the highest fresh features.After the hot water treatment at 38℃ for 15min,the Simutaneously,the respiratory intensity,cell membrane permeability,Peroxidase (POD) activities of pomegranate were restrained significantly.Furthermore,the treatment at 38℃ for 15min 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 pomegranate.

Keywords: Heat treatment;storage;processconditions;pomegranate