摘要
采用不同的气体配比(O2∶CO2)处理西州密25号哈密瓜,探讨4℃,相对湿度70%~75%条件下贮藏45d期间果实品质的变化规律。结果表明,西周密25号哈密瓜的呼吸强度、乙烯释放速率、可滴定酸(total acid,TA)含量、可溶性固形物(total soluble solid,TSS)含量、多酚氧化酶(polyphenol oxidase,PPO)酶活、总糖及还原糖含量在贮藏过程中呈先上升后下降的趋势;维生素C含量和硬度呈逐渐下降的趋势;而过氧化物酶(peroxidase,POD)酶活和丙二醛(malondialdehyde,MDA)含量呈逐渐上升的趋势。6%O2+1%CO2和3%O2+1%CO2两个处理的果实呼吸强度和乙烯释放速率均低于对照组,而TA、TSS、PPO、总糖及还原糖的含量均高于对照组;VC含量、硬度、POD酶活和MDA含量变化速率比对照组变化缓慢。试验结果说明两种处理均有利于保持哈密瓜的贮藏品质,但是两种处理之间的差异却并不显著。总体来说,3%O2+1%CO2处理的果实品质略高6%O2+1%CO2处理,更有利于西周密25号哈密瓜的贮藏保鲜。
Cantaloupe 'Xizhoumi No.25'was treated with different gas ratios (O2 ∶ CO2), and the changes of fruit quality during the period of 45 days were studied at 4 ℃ and relative humidity of 70 %-75 %. The results showed that the respiration intensity, ethylene release rate;the content of total acid (TA), total soluble solid (TSS);the activity of polyphenol oxidase (PPO);the content of total sugar and reducing sugar of cantaloupe increased first and then decreased in the storage process;the trend of VC content and hardness were gradually decreased;while the trend of peroxidase(POD) and malondialdehyde(MDA) were gradually increased. The respiration rate and ethylene release rate of 6 % O2 + 1 % CO2 and 3 % O2 + 1 % CO2 were lower than those of the control group;while the contents of TA, TSS, PPO, total sugar and reducing sugar were higher than those of the control group. The rate of changes about content of VC, hardness, enzyme activity of POD and content of MDA were relatively slower than that of the control group. The results showed that the two treatments were beneficial to keep the storage quality of cantaloupe, but the difference between the two treatments was not obvious. In general, the fruit quality of 3 %O2 + 1 %CO2 treatment was slightly advanced than 6 %O2 + 1 %CO2 treatment, which indicated that 3 %O2 + 1 %CO2 treatment may be more conducive to the preservation of Hami melon.
作者
张慧杰
纪海鹏
张晓军
董成虎
王镇
于晋泽
张娜
陈存坤
胡云峰
ZHANG Hui-jie;JI Hai-peng;ZHANG Xiao-jun;DONG Cheng-hu;WANG Zhen;YU Jin-ze;ZHANG Na;CHEN Cun-kun;HU Yun-feng(College of Food Engineering and Biotechnology, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, Tianjin, China;National Engineering Technology Research Center for Preservation of Agriculture Product, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People's Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, Tianjin, China;Tianjin Yuandong Refrigeration Equipment Manufacturing Company, Tianjin 300384, Tianjin, China;Tianjin Guojia Agricultural Products Preservation Productivity Promotion Company, Tianjin 300384, Tianjin, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第15期1-7,共7页
Food Research and Development
基金
国家自然科学基金青年科学基金项目(31501547)
十三五国家重点研发项目(2016YFD0400903-05、2018YFF0213605-2)
天津市林果现代产业技术体系创新团队(ITTFPRS2018009、ITTFPRS2018010)
天津市科技计划(17YFYZCG00010、16ZXZYNC00070)
天津市自然科学基金项目(16JCYBJC42800)
天津市农业科技成果转化与推广项目(201701100、201602090)
天津市农业科学院院长基金(17014、17012)
关键词
哈密瓜
气调
品质
采后
贮藏
cantaloupe
controlled atmosphere
quality
postharvest
storage
