Abstract: The purpose of this study was to evaluate the effects of storage time on the physicochemical properties and the volatile flavors in the skin of ethylene de-greening lemons and bagged lemons. The de-greening lemon and the bagged lemon were stored under the condition of (9±1) ℃ for 13 weeks. Fruit weight loss rate, hardness, and proportion of the peel were calculated, and juice from each fruit was used to determine the total acid, ascorbic acid, TSS and malondialdehyde content. The peel of each fruit was also used to determine volatile flavor substances. Results showed that the total acid, ascorbic acid, total soluble solid(TSS), weight loss rate, malondialdehyde, volatile flavor substances of ethylene de-greening lemon all showed high levels during storage; the hardness was lower at the initial stage of storage and became higher than that of the control group at the later stage of storage. It is concluded that post-harvest ethylene de-greening treatment can improve the quality of lemon peel and fruit quality, and ensure the storage quality, which can meet the market demand outside the ripening season of lemon.
刘路,刘孝平,王爱华,等. 采后乙烯脱绿改善“尤力克”柠檬贮藏品质[J]. 食品与发酵工业, 2020, 46(1): 243-250.
LIU Lu,LIU Xiaoping,WANG Aihua,et al. Effects of post-harvest ethylene de-greening on the quality of ‘Eureka’ lemon during storage[J]. Food and Fermentation Industries, 2020, 46(1): 243-250.
HONG J H, KHAN N, JAMILA N, et al. Determination of volatile flavour profiles of Citrus spp. fruits by SDE-GC-MS and enantiomeric composition of chiral compounds by MDGC-MS[J]. Phytochemical Analysis,2017,28(5): 392-403.
[2]
WANG J, LAW C L, NEMA P K, et al. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices[J]. Journal of Food Engineering, 2018, 224: 129-138.
[3]
ZHANG P, ZHOU Z. Postharvest ethephon degreening improves fruit color, flavor quality and increases antioxidant capacity in ‘Eureka’lemon (Citrus limon (L.) Burm. f.)[J]. Scientia horticulturae,2019,248:70-80.
[4]
CHAUDHARY P, JAYAPRAKASHA G K., PORAT R, et al. Degreening and postharvest storage influences “Star Ruby” grapefruit (Citrus paradlisi Macf.) bioactive compounds[J]. Food Chemistry,2012,135(3):1 667-1 675.
HUANG R H, LIU J H, LU Y M, et al. Effect of salicylic acid on the antioxidant system in the pulp of “Cara cara” navel orange (Citrus sinensis L. Osbeck) at different storage temperatures[J].Postharvest Biology and Technology,2008,47(2):168-175.
[15]
MDITSHWA A, MAGWAZA L S, TESFAY S Z,et al.Postharvest factors affecting vitamin C content of citrus fruits:a review[J]. Scientia Horticulturae, 2017,218: 95-104.
[16]
SHAMLOO M M, SHARIFANI M, DARAEI G A, et al. Alternation of secondary metabolites and quality attributes in Valencia Orange fruit (Citrus sinensis) as influenced by storage period and edible covers[J].Journal of Food Science and Technology,2013, 52(4):1 936-1 947.
TEKGÜL Y, BAYSAL T. Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques[J]. Journal of food process engineering, 2018, 41(8): e12902.
2020, Vol. 46 
