食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 27 - 32

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025157

研究报告

适宜后熟对猕猴桃果实冷藏后货架品质的影响

  • 刘娜 ,
  • 龙君艳 ,
  • 何汶灿 ,
  • 赵治兵 ,
  • 谢国芳
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  • 1(贵阳学院 食品与制药工程学院,贵州 贵阳,550005)
    2(贵州省果品加工工程技术研究中心,贵州 贵阳,550005)
硕士研究生(谢国芳教授为通讯作者,E-mail:xieguofang616@sina.com)

收稿日期: 2020-07-24

  修回日期: 2020-08-31

  网络出版日期: 2021-03-16

基金资助

贵州省研究生科研基金(黔教合YJSCXJH[2019]097);贵州省教育厅普通高等学校拔尖人才资助项目(黔教合KY字[2019]066);贵州省科技成果应用及产业化计划项目(黔科合成果[2020]1Y043);贵阳学院生物与医药专业硕士科研基金(GYU-YJS[2019]-18);贵阳学院科研资金资助(GYU-KY-[2021])

收起

Effect of adequate postharvest ripening on the shelf quality of kiwifruits with cold storage treatment

  • LIU Na ,
  • LONG Junyan ,
  • HE Wencan ,
  • ZHAO Zhibing ,
  • XIE Guofang
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  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Guizhou Engineering Research Center for Fruit Processing, Guiyang 550005, China)

Received date: 2020-07-24

  Revised date: 2020-08-31

  Online published: 2021-03-16

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摘要

该文以‘贵长’ 猕猴桃为试材,研究适宜后熟对其冷藏后货架品质的影响。结果表明,猕猴桃果实采收后于阴凉处散去田间热,然后转入(4±0.5) ℃贮藏,冷藏后货架成熟时果实呼吸速率、乙烯释放速率显著增加,抗氧化物质含量低,超氧阴离子(O-2)和H2O2快速积累,活性氧代谢失衡,从而导致其在冷藏40 d后货架时全部腐烂。猕猴桃果实后熟至可溶性固形物9.5%时再转入(4±0.5) ℃贮藏,可有效抑制其冷藏后货架时呼吸速率和乙烯释放速率,减少果实营养物质损耗,维持果实抗氧化物含量和活性氧代谢平衡,进而降低果实的腐烂率,延长冷藏期。然而,猕猴桃果实后熟至可溶性固形物含量14.5%再冷藏则加速猕猴桃果实腐烂。因此,适宜后熟通过抑制乙烯释放速率、提高抗氧化物酶活性、维持活性氧代谢平衡来维持其冷藏后货架品质,为猕猴桃贮藏保鲜技术开发奠定了理论基础。

关键词： 猕猴桃; 适宜后熟; 冷藏; 货架品质

本文引用格式

刘娜 , 龙君艳 , 何汶灿 , 赵治兵 , 谢国芳 . 适宜后熟对猕猴桃果实冷藏后货架品质的影响[J]. 食品与发酵工业, 2021 , 47(4) : 27 -32 . DOI: 10.13995/j.cnki.11-1802/ts.025157

Abstract

To explore the postharvest ripening on the extension of cold storage and the preservation of kiwifruit shelf quality, “Guichang” kiwifruits were used to investigate the effect of adequate postharvest ripening on their shelf quality after cold storage. The results showed that when the kiwifruits were transferred to a (4 ± 0.5) ℃ condition after dissipating their field heat in a cold place, their respiration and ethylene release rate increased significantly upon ripening and the antioxidant content of the fruits was low. Besides, the O-2and H2O2 accumulated rapidly and the metabolism of reactive oxygen species was imbalanced. These leading to the rotting of all kiwifruits after 40 days of cold storage. When kiwifruits were transferred to a (4±0.5) ℃ after ripening to 9.5% of soluble solid content, their respiration and ethylene release could be efficiently inhibited during shelf storage. Thereby, this method could reduce nutrient loss and maintain the antioxidant content and the reactive oxygen species metabolism balance the fruits. This further decreased the kiwifruit decay rate and prolonged the cold storage period. However, when the kiwifruits were transferred to (4±0.5) ℃ of after ripening to 14.5% of soluble solid content, it promoted fruit rotting. Therefore, adequate postharvest ripening could preserve the shelf quality after transferring to cold storage by reducing the ethylene release rate, increasing the antioxidant enzymatic activity, and maintaining the reactive oxygen metabolism balance. These findings have provided theoretical evidence for the development of kiwifruit storage and preservation technology.

Key words： kiwifruit; adequate postharvest ripening; cold storage; shelf quality

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