以新疆“小白杏”为实验试材,研究杏果实经近冰温(-1~-1.5 ℃)贮藏49 d后,以不同方式出库对果实货架期品质的影响。货架期期间每天测定果实生理指标及感官品质的变化。结果表明,与直接出库(CK)相比,低温冷链出库(A组)和缓慢升温出库(B组)可保持果实较高的硬度及可溶性固形物含量(soluble solid content,SSC),有效延缓可滴定酸(titritable acidity,TA)、抗坏血酸(VC)含量的降低及果实色泽的转变(L*、a*、b*),果实商品率和感官品质也保持较高水平;其中A组实验参数最佳,不仅货架寿命较CK和B组都有所延长,且在后期感官品值也显著高于B组。实验说明3组出库方式下,经低温冷链出库(A组)的杏果实在货架期间品质保持最佳。
Xinjiang “Xiaobai” Apricot fruits were used as experimental material, the effects of different out-store modes on the shelf-life quality of apricot fruits after 49 days of near freezing temperature storage were studied. Physiological indexes and sensory qualities of fruit were measured daily during shelf-life. Results showed that: compared with direct out-storage (CK), both low-temperature chain out-storage (A) and slow-temperature increasing out-storage (B) could maintain high fruit firmness and soluble solid content (SSC), and effectively delay the decrease of titritable acidity (TA), ascorbic acid (VC) content and fruit color change (L*, a*, b*). Besides, the fruit commodity rate and sensory evaluation also maintained a high level. Compared to group CK and B, A had better parameters of experiment. Specifically, the shelf-life under the experiment of A could be extended longer than CK and B, and the sensory evaluation was significantly higher than group B. The results illustrated that the quality during shelf-life of apricot fruits treated with low-temperature chain out-store(A) is the best among the three experimental groups.
[1] 赵亚婷, 刘豆豆, 朱璇, 等. 采前壳寡糖处理对杏果实黑斑病的抗性诱导[J]. 西北植物学报, 2015, 35(7): 1 409-1 414.
[2] 范新光. 杏果实采后品质特性及近冰温冷藏技术研究[D]. 北京: 中国农业大学, 2018: 1-3.
[3] 高庆超, 常应九, 王树林. 冰温贮藏技术在食品保藏中的应用[J]. 包装与食品机械, 2018, 36(6): 59-63.
[4] 刘倍毓, 邓利玲, 胡小芳, 等. 冰温技术在果蔬贮藏保鲜中的应用研究进展[J]. 食品与发酵工业, 2011, 37(12): 109-112.
[5] 范新光, 梁畅畅, 郭风军, 等. 近冰温冷藏过程中果蔬采后生理品质变化的研究进展[J]. 食品与发酵工业, 2019,45(18): 270-276.
[6] ZHAO Haidong, LIU Bangdi, ZHANG Wanli, et al. Enhancement of quality and antioxidant metabolism of sweet cherry fruit by near-freezing temperature storage[J]. Postharvest Biology and Technology, 2019, 147: 113-122.
[7] FAN Xinguang, XI Yu, ZHAO Handong, et al. Improving fresh apricot (Prunus armeniaca L.) quality and antioxidant capacity by storage at near freezing temperature[J]. Scientia Horticulturae, 2018, 231: 1-10.
[8] 李江阔, 张鹏, 寇文丽, 等.1-MCP和真空包装对冰温贮藏磨盘柿品质的影响[J]. 食品与发酵工业, 2012, 38(7): 201-205.
[9] 唐坚, 马丽, 王凯晨, 等. 冰温贮藏对生菜抗氧化能力及贮藏效果的影响[J]. 食品科学, 2015, 36(22): 255-259.
[10] 崔宽波, 范新光, 杨忠强, 等. 近冰点贮藏对小白杏采后品质和抗氧化能力的影响[J]. 食品科学, 2019, 40(3): 247-253.
[11] LIU Bangdi, ZHAO Handong, FAN Xinguang, et al. Near freezing point temperature storage inhibits chilling injury and enhances the shelf life quality of apricots following long-time cold storage[J]. Journal of Food Processing and Preservation, 2019,43(7):e13 958.
[12] 李亚玲, 崔宽波, 石玲, 等. 近冰温贮藏对杏果实冷害及活性氧代谢的影响[J]. 食品科学, 2020,41(7): 177-183.
[13] 尚海涛, 郜海燕, 朱麟, 等. 动态冰温对红阳猕猴桃冷害与贮藏品质的影响[J]. 保鲜与加工, 2016, 16(1): 7-15.
[14] 朱麟, 凌建刚, 尚海涛, 等. 冰温对湖景蜜露桃贮藏品质影响[J]. 食品与机械, 2016 (12): 115-118.
[15] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007.
[16] 杨婷婷, 舒臻, 陈恺, 等. 不同成熟度“赛买提”杏果贮藏期间风味品质的变化[J]. 食品工业科技, 2016, 353(9): 311-316.
[17] 杨婷婷, 朱璇, 向玉洁, 等. 采收成熟度对杏果实贮藏品质的影响[J]. 现代食品科技, 2015, 31(7): 277-282.
[18] 颜廷才, 秦骅, 张鹏, 等. 1-MCP结合ξ-聚赖氨酸对贮后货架富士苹果的品质及挥发性成分的影响[J]. 食品科学, 2018,39(9): 207-214.
[19] 梁庆沙, 冷平, 贺岩龙, 等. 冰温贮藏后“大久保”桃不同出库方式对果实细胞壁组分及相关酶活性的影响[J]. 中国农业大学学报, 2010, 15(1): 14-18.
[20] 陈京京, 金鹏, 李会会, 等. 低温贮藏对桃果实冷害和能量水平的影响[J]. 农业工程学报, 2012, 28(4): 275-281.
[21] 胡花丽, 李鹏霞, 梁丽松, 等. 不同贮藏温度及成熟度对杏果实品质的影响[J]. 食品与发酵工业, 2009, 35(1): 182-185.
[22] 马琳, 张雄峰, 许丽敏, 等. 不同贮藏温度对杏梅贮藏品质的影响[J]. 食品工业科技, 2015, 36(21): 337-340.
[23] LIU Hui, CHEN Fusheng, LAI Shaojuan, et al. Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot( Prunus armeniaca)[J]. Food Chemistry, 2017, 225: 87-97.
[24] STANLEY J, PRAKASH R, MARSHALL R, et al. Effect of harvest maturity and cold storage on correlations between fruit properties during ripening of apricot (Prunus armeniaca)[J]. Postharvest Biology & Technology, 2013, 82(82): 39-50.
[25] KAN Juan, CHE Jing, XIE Haiyan, et al. Effect of 1-methylcyclopropene on postharvest physiological changes of ‘Zaohong’ plum[J]. Acta Physiologiae Plantarum, 2011, 33(5): 1 669-1 677.
[26] 付坦, 鲁晓翔, 李江阔, 等. 阶段升温出库方式对冬枣品质的影响[J]. 食品科技, 2012, 37(12): 24-28.
[27] 林本芳, 鲁晓翔, 李江阔, 等. 不同出库方式对西兰花货架期品质的影响[J]. 食品工业科技, 2012, 33(24): 378-381.
[28] 薛璐, 于继男, 鲁晓翔, 等. 出库方式对冰温贮藏蓝莓货架期品质变化的影响[J]. 食品工业科技, 2015, 36(12):328-340.
[29] 刘璐, 鲁晓翔, 陈绍慧, 等. 冰温贮藏后不同出库方式对樱桃货架期品质的影响[J]. 食品与发酵工业, 2014, 40(11): 236-241.
