为探明热水处理对新余蜜橘贮藏品质的影响,采用主成分分析法分析热水(53 ℃、3 min)处理对冷藏条件下[(5±0.5) ℃,80%～95% RH]贮藏120 d的‘彭家39号’新余蜜橘采后贮藏品质的影响。结果表明,热水处理可减少新余蜜桔采后腐烂的发生,延缓可溶性固形物(total soluble solids content,TSS)、可滴定酸(titratable acidity, TA)、维生素C (Vitamin C, Vc)含量的降解,抑制果实呼吸速率及丙二醛(malondialdehyde, MDA)的积累,提高果实抗氧化酶如超氧化物歧化酶(superoxide dismutase, SOD)、过氧化氢酶(catalase, CAT)和过氧化物酶(peroxidase, POD)活性,延缓果实后熟衰老。主成分分析和综合得分显示,冷藏60 d后,对照组新余蜜橘的综合品质急剧下降,而热水处理可使果实贮藏时间延长20 d左右。因此,热水处理可作为一种延长新余蜜橘贮藏寿命和维持果实采后品质的理想措施。
In order to explore the effects of hot water on the storage quality of Xinyu tangerines by principle component analysis, Xinyu tangerines were treated with hot water dipping (HWD) for 3 min at 53 ℃ before storing them at (5±0.5) ℃ and at 80%-95% relative humidity for 120 days. The results showed that HWD treatment could reduce the incidence of postharvest deterioration, attenuated the degradation of total soluble solids (TSS), titratable acidity (TA), and vitamin C content, inhibited the respiration rate of the fruit and the accumulation of malondialdehyde (MDA). Also, activities of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) were enhanced, which delayed fruit ripening. Principal component analysis revealed that the comprehensive quality of Xinyu tangerines exhibited a sharp decrease in the control group after 60 days of cold storage, while HWD treatment could prolong the shelf life for about 20 days. Therefore, HWD treatment can be an ideal method for extending the storage life and maintaining the postharvest quality of Xinyu tangerines.
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