彭丽,高姗,熊思国,蒋旭,姜爱丽,陈晨.不同预冷温度对甜樱桃果实保鲜效果的影响[J].包装工程,2023,44(7):104-114.
PENG Li,GAO Shan,XIONG Si-guo,JIANG Xu,JIANG Ai-li,CHEN Chen.Effects of Different Precooling Temperature on the Preservation of Sweet Cherry[J].Packaging Engineering,2023,44(7):104-114. |
| 不同预冷温度对甜樱桃果实保鲜效果的影响 |
| Effects of Different Precooling Temperature on the Preservation of Sweet Cherry |
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| DOI：10.19554/j.cnki.1001-3563.2023.07.012 |
| 中文关键词: 甜樱桃 预冷温度 营养物质 抗氧化能力 |
| 英文关键词: sweet cherry precooling temperature nutrient substance oxidation resistance |
| 基金项目:大连市科技创新基金(2020JJ27SN109);大连民族大学2022年研究生创新立项项目(0103–202201) |
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| 中文摘要: |
| 目的 探究不同预冷温度对采后甜樱桃果实生理品质的影响，找出最适宜的预冷温度，进而推动甜樱桃产业化发展。方法 本实验分别将采后甜樱桃分别预冷至15、12、9、6、3、0 ℃后回温至室温，以不进行预冷处理为对照组，比较6种处理方式果实预冷和回温过程中的温度变化，并分别测定回温前后果实的色差、呼吸强度及乙烯释放量、硬度、可溶性固形物(TSS)、风味、感官评价，总酚、类黄酮、花色苷、维生素C(Vc)、可溶性蛋白、丙二醛(MDA)含量以及超氧阴离子产生速率(O2−)。结果 不同预冷温度均可较好地保持果实外观及风味，能够降低甜樱桃果实呼吸强度与乙烯释放量，抑制果实TSS、MDA含量和O2−产生速率的上升，延缓甜樱桃果实硬度的下降，从而保持甜樱桃果实的外观品质，且有利于维持甜樱桃果实中的Vc、可溶性蛋白和花色苷含量，以0 ℃预冷效果最佳，感官评分最高。结论 预冷能够有效维持甜樱桃果实采后的品质，达到增加甜樱桃果实经济价值的作用。 |
| 英文摘要: |
| The work aims to study the effect of different precooling temperature on the physiological quality of postharvest sweet cherry and find out the most appropriate precooling temperature, so as to promote the industrial development of sweet cherry. In this experiment, the postharvest sweet cherries were precooled to 15, 12, 9, 6, 3 and 0 ℃ and then rewarmed to room temperature. With the sweet cherries not precooled as the control group, the temperature changes of sweet cherries treated by six methods during the process of precooling and rewarming were compared. The color difference, respiratory intensity, ethylene release, hardness, soluble solids (TSS), flavor, sensory evaluation, contents of total phenols, flavonoids, anthocyanins, vitamin C (Vc), soluble protein, Malondialdehyde (MDA) and superoxide anion production rate (O2−) of the cherries were measured before and after rewarming. Different precooling temperature could better maintain the appearance and flavor of cherry, reduce the respiratory intensity and ethylene release, inhibit the increase of TSS, MDA content and O2− production rate and delay the decrease of hardness, so as to maintain the appearance quality of sweet cherry and make for keeping the content of Vc, soluble protein and anthocyanin in sweet cherry. When the precooling temperature was 0 ℃, the effect was the best and the sensory score was the highest. Precooling can effectively maintain the postharvest quality of sweet cherry and increase the economic value of sweet cherry. |
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