摘要
为研究气调环境对冷藏和货架期间‘早生新水’梨果实贮藏品质的影响,筛选其适宜的气调贮藏技术参数,对其冷藏和货架期间果实失重率、腐烂率、糖、酸、叶绿素含量及果皮色差进行测定。结果表明:低温冷藏60天,货架期3天,对照果实果皮和果心出现褐变,固有风味降低。处理Ⅴ(1%O_2,5%CO_2,94%N_2)的梨果实冷藏和货架期间果皮、果肉和果心严重发黑、果肉呈水渍状,果皮有汁液溢出。适宜比例的O_2和CO_2气体配比组合可抑制冷藏和货架期间果实糖损耗和果实褐变。综合得出,1%CO_2、8%_和92%N_2的气体配比(处理Ⅲ)可显著降低冷藏期间果实带皮硬度的下降速率,抑制果实葡萄糖、果糖和山梨醇的降解,以及果实果皮叶绿素尤其是叶绿素b的降解或氧化,延缓果实褐变,较好地保持果实固有风味;较好地保持货架期间胚乳的完整、色泽和果实固有风味,抑制果肉褐变。1%CO_2、8%O_2和92%N_2的气体配比结合温度为(1±0.5)℃、相对湿度为80%~85%的冷藏参数,可使果实的冷藏期延长至60天,货架期3天。
To study the effect of controlled-atmosphere on quality of‘Zaoshengxinshui＇ during lowtemperature and shelf-life, the changes of sugar and acid metabolism, fruit skin color, brown, weight loss, bad fruit were investigated. The results showed that the fruit peel and core of CK was browning and the inherent flavor was loss after stored at low-temperature for 60 d and shelf-life for 3 d. The peel, pulp and core of treatment V （1% 02, 5% CO2, 94% N2） fruits were from brown to dark, fruit juice spilled and flesh was water stained. The appropriate composition of 02, and CO2 could inhibit the loss of fruit sugar, the brown of peel and fruit during low-temperature storage and shelf-life. All these showed that the composition of 1% CO2, 8% 02 and 92% N2 could inhibit the decrease of firmness with skin, inhibit the degradation of glucose, fructose and sorbitol, inhibit the degradation and oxidation of chlorophyll, postpone the brown, and keep the inherent flavor better. 1% CO2, 8% 02 and 92% N2, combined with cold storage parameters [low-temperature of （1±0.5）℃ and RHof 80%-85%] could prolong the storage time of ‘Zaoshengxinshui＇ to 60 d and the shelf-life time for 3 d.
作者
周慧娟
叶正文
骆军
苏明申
卢昆
陈翅宏
Zhou Huijuan;Ye Zhengwen;Luo Jun;Su Mingshen;Lu Kun;Chen Chihong(Forest and Fruit Tree Research Institute,Shanghai Academy of Agricultural Sciences/ Agro-product Fresh Keeping and Processing Research Center,Shanghai 201403;Anshun University,Anshun Guizhou 561000)
出处
《中国农学通报》
2018年第28期143-152,共10页
Chinese Agricultural Science Bulletin
基金
上海市农委项目"上海市果业产业技术体系"(21216502)
关键词
气调贮藏
'早生新水’梨
糖代谢
叶绿素
controlled-atmosphere
‘Zaoshengxinshui＇ pear
sugar metabolism
chlorophyll
