文章摘要
陈晓彤,叶先明,潘艳芳,郑桂霞,李惠,李悦明,李喜宏.间歇热处理对柑橘冷害调控研究[J].包装工程,2019,40(17):8-13.
CHEN Xiao-tong,YE Xian-ming,PAN Yan-fang,ZHENG Gui-xia,LI Hui,LI Yue-ming,LI Xi-hong.Regulation of Cold Damage of Citrus by Intermittent Heat Treatment[J].Packaging Engineering,2019,40(17):8-13.
间歇热处理对柑橘冷害调控研究
Regulation of Cold Damage of Citrus by Intermittent Heat Treatment
投稿时间:2019-05-10  修订日期:2019-09-10
DOI:10.19554/j.cnki.1001-3563.2019.17.002
中文关键词: 柑橘  连续热处理  间歇热处理  冷害  贮藏
英文关键词: citrus  continuous heat treatment  intermittent heat treatment  cold damage  storage
基金项目:国家重点研发计划(2017YFD0401305);衢州市科技项目(2016J164)
作者单位
陈晓彤 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室天津 300457 
叶先明 2.衢州市柯城区柴家柑桔专业合作社浙江 衢州 310000 
潘艳芳 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室天津 300457 
郑桂霞 2.衢州市柯城区柴家柑桔专业合作社浙江 衢州 310000 
李惠 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室天津 300457 
李悦明 3.长融汇通食品科技研发有限公司天津 300457 
李喜宏 1.天津科技大学 食品工程与生物技术学院天津科技大学省部共建食品营养与安全国家重点实验室天津 300457 
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中文摘要:
      目的 针对柑橘低温贮藏易冷害问题,研究间歇热处理对柑橘冷害的调控效果。方法 以浙江省衢州市沃柑品种为实验材料,采用连续热处理(50 ℃下热水处理180 s)和间歇热处理(50 ℃下热水处理60 s—20 ℃常温下回温10 min—50 ℃下热水处理60 s—20 ℃常温下回温10 min—50 ℃下热水处理60 s—20 ℃常温下回温10 min)等2种方式处理柑橘。结果 与对照组相比,热处理能够降低柑橘的冷害指数,抑制相对电导率和丙二醛(MDA)含量的上升,提高柑橘的过氧化物酶(POD)和超氧化物歧化酶(SOD)活性,且间歇热处理组柑橘的抗冷效果显著优于连续热处理组(P<0.05)。贮藏50 d后,间歇热处理组的冷害指数比对照组低19.32%,MDA质量摩尔浓度分别比对照组和连续热处理组低0.91 μmol/g和0.37 μmol/g,POD活性分别较对照组和连续热处理组增加了0.72倍和0.19倍,SOD活性分别比对照组和连续热处理组增加5.231 U/g和1.776 U/g。结论 热处理能够延缓柑橘冷害,且间歇热处理对沃柑的保鲜效果优于连续热处理。
英文摘要:
      The work aims to study the regulation effect of intermittent heat treatment on the citrus cold damage aiming at the problem of cold damage in the low temperature storage of citrus. The Quzhou bergamot varieties in Zhejiang Province were used as experimental materials. Continuous heat treatment (50 ℃ hot water treatment for 180 s) and intermittent heat treatment (50 ℃ hot water treatment for 60 s—temperature returning at 20 ℃ room temperature for 10 min—50 ℃ hot water treatment for 60 s—temperature returning at 20 ℃ room temperature for 10 min—50 ℃ hot water treatment for 60 s—temperature returning at 20 ℃ room temperature for 10 min) were used to treat citrus. Compared with the control group, heat treatment could reduce the cold damage index of citrus, inhibit the increase of relative conductivity and malondialdehyde (MDA) content, and increase the activity of citrus peroxidase (POD) and superoxide dismutase (SOD), and the cold resistance effect of citrus subject to the intermittent heat treatment was significantly better than that of continuous heat treatment (P<0.05). After 50 days of storage, the cold damage index of intermittent heat treatment was reduced by 19.32% compared with the control group, and the MDA content respectively decreased 0.91 μmol/g and 0.37 μmol/g compared with the control group and continuous heat treatment. POD activity increased by 0.72 times and 0.19 times compared with control group and continuous heat treatment, and SOD activity was higher than that of control group and continuous heat treatment by 5.231 U/g and 1.776 U/g, respectively. Heat treatment can delay the cold damage of citrus, and the fresh-keeping effect of intermittent heat treatment on the bergamot is better than continuous heat treatment.
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