摘要
为探究常温下涩柿保鲜的最佳处理,以磨盘柿为试材,研究气调(MA)、气调结合1-MCP(MA+1-MCP)、气调结合干冰(MA+干冰)、气调结合1-MCP和干冰(MA+1-MCP+干冰)4种处理方式对柿果的可溶性单宁、品质指标、生理指标、硬度、色泽的影响。经干冰脱涩处理的柿果实,可溶性单宁在货架第7天时已经降到涩味阈值之下;通过OPLS-DA分析得出VC、呼吸强度、乙烯生成速率为处理间的差异性指标。从果实品质和生理角度来看,MA+1-MCP处理可在较长时间下较好地保证果实Vc含量,抑制果实呼吸速率的升高,减缓硬度的下降;从食用角度来看,MA+1-MCP+干冰处理可以有效去除果实的涩味,且可以延缓果实软化。MA+1-MCP+干冰处理是涩柿采后的最佳处理方式,实验结果可以在涩柿商品化销售中应用。
In order to explore the optimum treatment for storing astringent persimmon fruit under ambient temperature,the effects of modified atmosphere (MA),modified atmosphere with 1-MCP (MA+1-MCP),modified atmosphere with dry-ice (MA+dry-ice),modified atmosphere with 1-MCP and dry-ice (MA+1-MCP+dry-ice) on soluble tannins,quality indicators,physiological indicators,hardness and color were investigated on the basis of Mopan persimmon. The results showed that the soluble tannin content of persimmon fruit treated with dry-ice reduced to below the astringency threshold within 7 d. Different treatments were significantly connected with Vc,respiratory intensity and ethylene production rate,and they showed significant differences by OPLS-DA analysis. The results showed that from the perspective of fruit quality and physiology,MA+1-MCP could ensure the Vc content of fruit,inhibit the increase of respiration rate and the decrease of fruit hardness for a long time. Regarding the taste,MA+1-MCP+dry- ice could effectively remove the astringency of the fruit and delay softening of the fruit. MA+1-MCP+ dry ice was the optimum treatment of postharvest astringent persimmon,which can be applied in the commercialization market of astringent persimmon.
作者
张鹏
韩双双
李春媛
李江阔
薛友林
ZHANG Peng;HAN Shuangshuang;LI Chunyuan;LI Jiangkuo;XUE Youlin(National Engineering Technology Research Center for Preservation of Agricultural Products,Key Laboratory of Storageof Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiologyand Storage of Agricultural Products,Tianjin 300384,China;College of Light Industry,Liaoning University,Shenyang 110036,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第17期201-208,共8页
Food and Fermentation Industries
基金
国家重点研发计划资助(2018YFD0401303)
广西科技基地和人才专项(桂科AD17129011)
关键词
磨盘柿
果实品质
综合评价
主成分分析
Mopan persimmon
fruit quality
comprehensive evaluation
principal component analysis
