中文摘要：

该文探讨了热水处理结合气调包装对采后杨桃在室温条件下贮藏期间品质及生理变化的影响。杨桃果实经过40℃10min、40℃20min、45℃10min和45℃20min 4种不同热水处理后贮藏，其中40℃20min热水处理显示出对杨桃的保鲜效果最好。40℃20min热水处理不仅能较好地减缓杨桃果实营养品质的下降，同时还显著抑制杨桃果实的呼吸强度、质膜相对透性、多酚氧化酶（PPO）及过氧化物酶（POD）活性，提高保护酶苯丙氨酸解氨酶（PAL）活性，延缓杨桃果实采后衰老速度，有利于延长贮藏期限和保持杨桃果实原有的风味品质。

英文摘要：

Effect of hot water treatment and modified atmosphere package on physiological changes of Averrhoa carambola fruit during postharvest storage at ambient temperature was studied. Among four kinds of hot water treatments （40℃ for 10 min, 40℃ for 20 min, 45℃ for 10 min and 45℃ for 20 min）, Averrhoa carambola fruit treated at 40℃ for 20 min displayed the highest fresh features. After the hot water treatment at 40℃ for 20 min the decrease in nutrition quality was reduced. Simutaneously, the respiratory intensity, cell membrane permeability, Peroxidase （POD） and Polyphenol Oxidase （PPO） activities of Averrhoa carambola fruits were restrained significantly. Furthermore, the treatment at 40℃ 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 in- trinsic flavour quality of Averrhoa carambola fruit.