采用响应曲面法研究了不同温度-时间组合的热空气处理对"乌种"杨梅果实采后贮藏品质的影响,并对热空气条件进行了优化。结果表明:当热处理温度为48.5℃,处理时间为173 min时,有最优贮藏保鲜效果:杨梅果实于1℃下贮藏7 d再转移至20℃下模拟货架期放置1 d后的腐烂指数为18.81%、硬度为3.31 N、Vc含量为5.25 mg/kg(鲜重)、固酸比为16.42。

Response surface methodology(RSM) based on a two factors-three level central composite design was applied to optimize hot air treatments.The preserving quality parameters includes decay incidence,firmness,Vc content and TSS/TA in freshly harvested Chinese bayberry fruit were measured after store at 1 °C for 7 days followed by 20 °C for 1 day.According to the response surface analysis,the lowest incidence of decay(18.81 %) and highest values of firmness(3.31 N),Vc content(5.25 mg/kg(FW)) and TSS/TA(16.42) were achieved by a hot air treatment at the temperature of 48.5 ℃ and exposure time of 173 min.The data obtained provided the foundation for application of the hot air treatment in quality maintenance of Chinese bayberry fruit.