摘要
为了筛选适宜的过氧化氢(H_(2)O_(2))熏蒸浓度,为生产过程中小白杏的保鲜提供理论和科学依据。以库车鲜食小白杏为试材,分别采用体积分数为1%、3%、5%、7%的过氧化氢(H_(2)O_(2))对小白杏进行5 min熏蒸处理,以蒸馏水处理作为对照(CK)组,于0℃保鲜库中贮藏,每隔7 d测定果实贮期品质及生理指标。结果表明:不同浓度的H_(2)O_(2)熏蒸处理均不同程度地保持了小白杏的贮藏品质,其中,3%H_(2)O_(2)熏蒸处理组较对照(CK)组和其他处理组,推迟了小白杏果实色泽转黄的时间,在贮藏第42 d时比CK组发病率降低8%,呼吸高峰推迟7 d,减缓了果实硬度的下降速度,降低了果实细胞膜的通透性,果实的可溶性固形物、可滴定酸含量在贮藏末期,较CK组分别提高了25%和38%。3%H_(2)O_(2)熏蒸处理组,较其他处理组和对照,丙二醛(MDA)含量和多酚氧化酶(PPO)活性得到有效抑制,提高了果实过氧化物酶(POD)和过氧化氢酶(CAT)的活性,其中5%、7%H_(2)O_(2)熏蒸处理使个别果实表面发生了褐变,影响了小白杏的品质。3%H_(2)O_(2)雾化熏蒸处理组更有助于保持小白杏贮藏期间的品质和风味,在小白杏防腐保鲜上具有较好的应用前景。
In order to screen the appropriate concentration of hydrogen peroxide(H_(2)O_(2))fumigation,and provide the theoretical and scientific basis for the preservation of small white apricot during production,Kuqa fresh apricot was used as the test material,and the apricot was fumigated with 1%,3%,5%and 7%hydrogen peroxide(H_(2)O_(2))for 5 min,and distilled water was used as the control(CK).The apricot was stored at 0℃.The storage period quality and physiological indexes were measured every 7 days.The results showed that the storage quality of small white apricot was maintained by different concentrations of H_(2)O_(2) fumigation.Compared with control(CK)and other treatments,the 3%H_(2)O_(2) fumigation group delayed the browning of small white apricot fruit,and the incidence was reduced by 8%compared with CK group on the 42 day of storage.The respiratory peak was delayed for 7 days,which inhibited the decline rate of fruit hardness and reduced the permeability of fruit cell membrane.The contents of soluble solids and titratable acids in fruits were 25%and 38%higher than those in CK group at the end of storage.3%H_(2)O_(2) fumigation treatment group,compared with other treatment groups and control group,the contents of malondialdehyde(MDA)and polyphenol oxidase(PPO)were effectively inhibited,and the activity of peroxidase(POD)and catalase(CAT)were increased.The surface of some fruits was browning after 5%and 7%H_(2)O_(2) fumigation,which affected the quality of small white apricot.3%H_(2)O_(2) atomized fumigation group is more helpful to maintain the quality and flavor of small white apricot during storage,which has a good application prospect in preservative preservation of small white apricot.
作者
李自芹
李文绮
贾晓昱
赵志永
宋方圆
LI Ziqin;LI Wenqi;JIA Xiaoyu;ZHAO Zhiyong;SONG Fangyuan(Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi 832000,China;Shihezi Quality and Measurement Institute,Shihezi 832000,China;Xinjiang Jinze Wine Co.,Ltd.,Hotan 848000,China)
出处
《食品工业科技》
CAS
北大核心
2023年第11期361-368,共8页
Science and Technology of Food Industry
基金
兵团重点领域科技攻关计划(2020AB008)
新疆维吾尔自治区天山英才计划第三期(2021-2023)
新疆维吾尔自治区乡村振兴产业发展科技行动项目(2021NC040)。
关键词
小白杏
H_(2)O_(2)
低温
贮藏品质
生理指标
small white apricot
H_(2)O_(2)
low temperature
storage quality
physiological indexes
