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食品与发酵工业  2021, Vol. 47 Issue (20): 168-173    DOI: 10.13995/j.cnki.11-1802/ts.026233
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
酸性电解水处理对余甘子采后生理及品质的影响
蒋璇靓1,2, 赵迅1, 陈洪彬1,2*, 吴一晶3, 陈军1,4, 黄晓滨1, 程永强1,5, 蔡英卿1,2
1(泉州师范学院 海洋与食品学院,福建 泉州, 362000)
2(近海资源生物技术福建省高校重点实验室(泉州师范学院),福建 泉州, 362000)
3(闽江学院海洋研究院,福建 福州,350108)
4(福建农林大学 食品科学学院,福建 福州,350002)
5(中国农业大学 食品科学与营养工程学院,北京, 100083)
The effect of acidic electrolyzed water treatment on postharvest physiology and quality of Phyllanthus emblica fruit
JIANG Xuanjing1,2, ZHAO Xun1, CHEN Hongbin1,2*, WU Yijing3, CHEN Jun1,4, HUANG Xiaobin1, CHENG Yongqiang1,5, CAI Yingqing1,2
1(College of Oceanology and Food Science Quanzhou Normal University, Quanzhou 362000, China)
2(Key Laboratory of Inshore Resources Biotechnology (Quanzhou Normal University), Quanzhou 362000, China)
3(Institute of Oceanography, Minjiang University, Fuzhou 350108, China)
4(College of Food Science Fujian Agriculture and Forestry University, Fuzhou 350002, China)
5(College of Food Science and Nutritional Engineering China Agricultural University, Beijing 100083, China)
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摘要 该研究以“蓝丰”余甘子果实为试验材料,探究酸性电解水(acidic electrolyzed water, AEW)处理对余甘子果实常温贮藏的保鲜效果。将余甘子果实分别置于30、60、90 和120 mg/L有效氯浓度(available chlorine concentrations, ACC)的AEW中浸泡20 min,对照组果实则用蒸馏水浸泡20 min,取出晾干后用聚乙烯薄膜袋包装,而后置于(25±1) ℃、相对湿度(90±1)%的恒温箱中贮藏,每3 d取样测定果实的商品率、感病指数、呼吸强度、失重率、色差、硬度、可溶性固形物含量、可滴定酸含量以及维生素C含量等指标。结果表明,AEW处理可降低余甘子果实的感病指数、呼吸速率和失重率,维持较高的商品率;且经AEW处理的果实可溶性固形物、可滴定酸和维生素C的含量均高于对照组,余甘子果实表面颜色和质地的劣化也比对照缓慢。其中120 mg/L ACC的AEW处理对延缓病害发生和提高贮藏品质的效果最为显著。
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蒋璇靓
赵迅
陈洪彬
吴一晶
陈军
黄晓滨
程永强
蔡英卿
关键词:  余甘子  酸性电解水  有效氯浓度  感病指数  耐贮性    
Abstract: In order to improve the postharvest storability, Phyllanthus emblica cv. Lanfeng was used as the experiment material to evaluate the preservation effect of acidic electrolyzed water (AEW) treatment on the stored of P. emblica at room temperature. The fruits were respectively dipped in AEW with four different chlorine concentrations (ACC) viz., 30, 60, 90, 120 mg/L and 0 mg/L (distilled water, control) for 20 min. After the dipping treatment and dried for 1 h, the fruits were packed in low- density polyethylene film bag (50 fruits/bag) and stored at ambient temperature (25 ℃) with (90±1)% relative humidity. And the relevant indicators were measured every 3 days. The results showed that AEW treatment could contribute to lower the disease index, respiration rate and weight loss of P. emblica and maintain a higher rate of commercially acceptable fruit. Furthermore, the AEW treated fruits kept higher contents of total soluble solids (TSS), titratable acidity (TA) and vitamin C than the control fruits. The changes of surface color and texture on the treated P. emblica fruits were also slower than that on the control fruits. In conclusion, among the treatments, the 120 mg/L ACC treatment could greatly delay the occurrences of disease and senescence, and improve the storage behavior of P. emblica. This study offered a practical technique for keeping quality during storage.
Key words:  Phyllanthus emblica    acidic electrolyzed water (AEW)    available chlorine concentration (ACC)    disease index    storability
收稿日期:  2020-11-20      修回日期:  2020-12-16           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: 国家自然科学基金项目(31771964);福建省自然科学基金项目(2017J01455);福建省中青年教师教育科研项目(JAT190524);泉州师范学院引进人才科研启动费项目(H19006)
作者简介:  博士,讲师(陈洪彬讲师为通讯作者,E-mail:yummyway@qq.com)
引用本文:    
蒋璇靓,赵迅,陈洪彬,等. 酸性电解水处理对余甘子采后生理及品质的影响[J]. 食品与发酵工业, 2021, 47(20): 168-173.
JIANG Xuanjing,ZHAO Xun,CHEN Hongbin,et al. The effect of acidic electrolyzed water treatment on postharvest physiology and quality of Phyllanthus emblica fruit[J]. Food and Fermentation Industries, 2021, 47(20): 168-173.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026233  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/168
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