摘要
目的:研究以品质调控为主要因素的保鲜技术。方法:以呼吸跃变型的早生新水梨果实为试材,经3.24μL/L的1-MCP熏蒸处理后,放置于(10±1)℃条件下贮藏;分别以不做任何处理、放置于(10±1)℃和(1±1)℃中贮藏的果实作对照一(CK1)和对照二(CK2),对贮藏期间的果实呼吸强度、乙烯释放速率、硬度、可溶性固形物含量、果皮色差值、褐心指数、失重率和腐烂率进行测定和调查,并进行相关性分析。结果:与CK1相比,(10±1)℃贮藏结合1-MCP处理可抑制果实的乙烯释放速率和呼吸强度,推迟其高峰的出现,但对呼吸强度和乙烯释放速率的抑制效果仍显著低于CK2;可保持较高的可溶性固形物含量、减少果实水分的流失、延缓果实腐烂和褐变、维持果皮绿色(a^(*)绝对值高、h°高)。整个贮藏期间,(10±1)℃贮藏结合1-MCP处理的果实带皮硬度、果肉组织硬度、果实脆性和果肉紧实度显著高于CK1;但CK2对果实质地的保持效果仍高于(10±1)℃贮藏结合1-MCP处理的效果;除呼吸强度、乙烯释放速率和褐心指数外,其他各项指标间均存在不同程度的相关性。结论:(10±1)℃贮藏结合3.24μL/L的1-MCP熏蒸处理安全贮藏期可达103 d,可溶性固形物含量稳定在12%左右,较好地保持了果实固有风味和色泽,可作为代替单一低温贮藏的保鲜技术之一。
Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material,after being fumigated with 3.24μL/L of 1-MCP,then was stored at(10±1)℃.The fruits stored at(10±1)℃and(1±1)℃without any treatment were used as control 1(CK1)and control 2(CK2).The respiration intensity,ethylene release rate,firmness,soluble solid content,peel chromatism,core browning index,weight loss rate and decay rate of fruits during postharvest storage were measured and investigated,and the correlation was analyzed.Results:Compared with CK1,(10±1)℃combined with 1-MCP treatment could inhibit the ethylene release rate and respiratory intensity of fruit,delay its peak,but the inhibition effect on respiration intensity and ethylene release rate were still significantly lower than that of CK2.It can maintain high soluble solid content,reduce fruit water loss,delay fruit decay and browning,maintain the green peel(absolute value of a^(*) was high,h°was high).During the whole storage time,the peel hardness,pulp hardness,fruit brittleness and pulp compactness of fruits treated with(10±1)℃combined with 1-MCP were significantly higher than those of CK1.However,the retention effect of CK2 on fruit parenchyma was still higher than of(10±1)℃combined with 1-MCP;except respiration intensity,ethylene release rate and brown heart index,there were different degrees of correlation among other indexes.Conclusion:The safe storage period of(10±1)℃combined with 3.24μL/L 1-MCP fumigation can reach 103 days,and the soluble solids are stable at about 12%.Therefore,it can better maintain the.inherent flavor and color of the fruit,which can be used as one of the fresh-keeping technologies instead of single low-temperature storage.
作者
张明昊
叶正文
骆军
苏明申
周慧娟
ZHANG Ming-hao;YE Zheng-wen;LUO Jun;SU Ming-shen;ZHOU Hui-juan(Forest and Fruit Tree Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Shanghai Key Laboratory of Facility Horticulture Technology,Shanghai 201403,China)
出处
《食品与机械》
北大核心
2022年第10期127-133,209,共8页
Food and Machinery
基金
上海市农委重点攻关项目(编号:2121906)
上海市农业科学院攀高计划(编号:PG21221)。
关键词
早生新水梨
1-甲基环丙烯
低温贮藏
采后生理
质构
Zaoshengxinshui pear
1-methylcyclopropene
low-temperature storage
postharvest physiology
texture
