文章摘要
刘震远,张洁,贾晓昱,杜美军,李喜宏,张鲜桃.间歇升温处理对苹果贮藏品质的影响[J].包装工程,2020,41(3):7-12.
LIU Zhen-yuan,ZHANG Jie,JIA Xiao-yu,DU Mei-jun,LI Xi-hong,ZHANG Xian-tao.Storage Quality of Apple under Intermittent Warming Treatment[J].Packaging Engineering,2020,41(3):7-12.
间歇升温处理对苹果贮藏品质的影响
Storage Quality of Apple under Intermittent Warming Treatment
投稿时间:2019-05-29  修订日期:2020-02-10
DOI:10.19554/j.cnki.1001-3563.2020.03.002
中文关键词: 苹果  间歇升温  贮藏  品质
英文关键词: apple  intermittent warming  storage  quality
基金项目:国家重点研发计划(2018YFD0401304-1);天津市科技计划(18ZXRHNC00070)
作者单位
刘震远 1.天津科技大学 食品工程与生物技术学院天津 300457 
张洁 2.中国农业科学院农产品加工研究所北京 100193 
贾晓昱 3.天津捷盛东辉保鲜科技有限公司天津 300403 
杜美军 1.天津科技大学 食品工程与生物技术学院天津 300457 
李喜宏 1.天津科技大学 食品工程与生物技术学院天津 3004573.天津捷盛东辉保鲜科技有限公司天津 300403 
张鲜桃 1.天津科技大学 食品工程与生物技术学院天津 300457 
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中文摘要:
      目的 研究苹果在长期低温贮藏期内容易发生冷害和品质下降等问题。方法 以“红富士”苹果为实验材料,该品种最适宜的贮藏温度为-1~0 ℃,设定此试验在-1 ℃贮藏环境下对苹果进行间歇升温处理,探究此方法对苹果贮藏期间品质的影响。设置对照组CK(-1 ℃)恒温贮藏,3组间歇升温处理T1(5 ℃)、T2(10 ℃)、T3(20 ℃)在-1 ℃贮藏条件下每隔30 d重复升温24 h后再转回-1 ℃下继续贮藏,通过指标测定研究其贮藏期间品质的变化规律。结果 苹果长期低温贮藏会产生冷害现象,贮藏结束时T2处理组冷害指数仅为0.14,明显低于CK组,果实仍具有良好的货架品质。质量损失率、硬度、色差L*及饱和度C值改变量均为最小,有效抑制了多酚氧化酶(PPO)活性,丙二醛(MDA)含量变化比CK组低0.191 nmol/g。结论 综合比较间歇升温对苹果贮藏期间规避冷害、保持品质的效果大小依次为T2>T1>CK>T3,表明间歇式升温10 ℃时效果最佳。间歇升温处理可以起到规避冷害的作用,有利于“红富士”苹果的长期贮藏保鲜。
英文摘要:
      The work aims to solve the problems of chilling injury and quality decline of apple during long-term low temperature storage. With "Red Fuji" appleas the test material, the optimum storage temperature of the variety was -1~ 0 ℃. The effect of this method on the quality of apple during storage was investigated by intermittent warming treatment at -1 ℃. The control group CK (-1 ℃) and three groups of intermittent warming treatment (T1 (5 ℃), T2 (10 ℃) and T3 (20 ℃)) were set. Under the condition of storage at -1 ℃, repeated warming was done every 30 days for 24 hours and then the temperature returned to -1 ℃ for further storage. The law of change in apply quality during storage was studied by index measurement.Chilling injury would occur in apple storage at low temperature for a long time. At the end of storage, the chilling injury index of T2 treatment group was only 0.14, which was significantly lower than that of CK group, and the fruit still had good shelf quality. The changes in weight loss rate, hardness, chromaticity L* and saturation C value were the smallest, which effectively inhibited the activity of polyphenoloxidase (PPO), and the change in malonaldehyde (MDA) content was 0.191 nmol/g lower than that of CK group. The effect of intermittent warming on avoiding chilling injury during apple storage is comprehensively compared, and the effect of maintaining quality is T2>T1>CK>T3. The effect is best when the intermittent temperature is 10 ℃. Therefore, the intermittent warming treatment can play a role of avoiding chilling injury, and is beneficial to long-term storage and fresh-keeping of the "Red Fuji" apple.
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