食品与发酵工业 >

2022 , Vol. 48 >Issue 11: 213 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027923

研究报告

不同采收期猕猴桃果实冷藏前后品质特性评价

  • 刘娜 ,
  • 石小玉 ,
  • 顾光福 ,
  • 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)
第一作者:硕士研究生(谢国芳教授为通信作者,E-mail:xieguofang616@sina.com)

收稿日期: 2021-05-01

  修回日期: 2021-05-27

  网络出版日期: 2022-06-23

基金资助

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[2021]一般027;黔科合成果[2020]1Y043)

收起

Evaluation of the quality characteristics of kiwifruit in different harvest time before and after cold storage

  • LIU Na ,
  • SHI Xiaoyu ,
  • GU Guangfu ,
  • 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: 2021-05-01

  Revised date: 2021-05-27

  Online published: 2022-06-23

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摘要

为探讨猕猴桃果实的适宜采收期,以贵长猕猴桃为试材,分别于盛花后(days after full bloom,DAFB)第129、139、149和159天时采收,分析其采收、采后货架成熟、冷藏出库及其货架成熟时的生理、营养成分、抗氧化物酶及食用品质变化。结果表明,在采收和冷藏120 d时,猕猴桃果实的呼吸速率、叶绿素、还原糖、有机酸、超氧化物歧化酶(superoxide dismutase,SOD)和抗坏血酸过氧化物酶(ascorbate peroxidase,APX)均呈先增后减趋势,抗坏血酸含量则呈先减后增趋势,其峰值在139~149 DAFB;可溶性固形物(total soluble solids,TSS)和固酸比在采收时持续上升。货架成熟时,猕猴桃果实货架期、感官评分、还原糖、TSS、有机酸、固酸比、糖酸比、SOD、APX均呈先增后减趋势,其峰值在139~149 DAFB;采后货架成熟时除凝聚性外,黏着性、弹性、咀嚼性、胶黏性和回复性均呈先增后减趋势,主要挥发性香气均呈先减后增趋势,冷藏后货架成熟时在139~149 DAFB时采收果实的挥发性香气变化较小。综上所述,贵长猕猴桃果实在139~149 DAFB采收的即时和长期冷藏食用品质较好。

关键词： 猕猴桃; 采收期; 冷藏; 品质特性

本文引用格式

刘娜 , 石小玉 , 顾光福 , 赵治兵 , 谢国芳 . 不同采收期猕猴桃果实冷藏前后品质特性评价[J]. 食品与发酵工业, 2022 , 48(11) : 213 -220 . DOI: 10.13995/j.cnki.11-1802/ts.027923

Abstract

To investigate the suitable harvest time for cold storage of kiwifruit, the physiological, nutritional components, antioxidant enzymes and edible qualities, Guichang kiwifruit was harvested and analyzed at 129, 139, 149 and 159 d after full bloom (DAFB) before and after cold storage. The results showed that the changes of respiration rate, chlorophyll, reducing sugar, organic acid, superoxide dismutase(SOD)activity, and ascorbate peroxidase(APX)activity of kiwifruit at harvest and after 120 d of cold storage showed a trend of increase and then decrease. On the contrary, vitamin C content showed a trend of decreasing and then increasing, with the peak value between 139 and 149 DAFB. Total soluble solids(TSS)and solid acid ratio increased continuously at harvest time. The changes of shelf life, sensory score, reducing sugar, TSS, organic acid, solid acid ratio, sugar acid ratio, SOD, and APX of kiwifruit during shelf life increased and then decreased, with the peak value between 139 and 149 DAFB. Except for cohesiveness, adhesiveness, springiness, chewiness gumminess and resilience of kiwifruit showed a trend of increasing and then decreasing, and the main volatile aroma compounds decreased and then increased at ripening of harvest. The volatile aroma of kiwifruit harvested at 139-149 DAFB had little change at ripening after cold storage. In conclusion, kiwifruit harvested between 139 and 149 DAFB had better edible quality for immediate and long-term cold storage.

Key words： kiwifruit; harvest time; cold storage; quality characteristics

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