In order to study the box-type spontaneous atmosphere ofActinidia argutain the most suitable
period of cold storage and to improve the storage and transportation ofActinidia argutaand ensure the fresh
quality ofActinidia arguta, three
different atmospheric elements (12, 7, 6) Effects of spontaneous formation of
microenvironment gas content, fresh quality and electronic nose on the fruit of
'Yangtze River No.1'. The results showed that the decay rate, soluble solids
content, titratable acid content and Vc content of the kiwi fruit were
significantly higher than those of the control group (CO2: 4.3% -
5.0%, O2: 15.9% - 16.4%) (CO2: 3.7% - 4.7%, O2:
16.2% - 17.1%) was lower than that of the other two components in the effect of
slowing down the hardness and decreasing the respiration intensity and ethylene
production rate. And 7 (CO2: 2.6% - 3.3%, O2: 17.6% -
18.3%) were better than CK group, and the decay rate, hardness, content of
sugar and acid, Vc content, respiration intensity and ethylene production rate
were the best, and there was significant difference between each index and CK
group (P<0.05). In addition, it
is possible to obtain the results of PCA and linear discriminant analysis (LDA)
analysis of the processedActinidia
argutaby electrons. After a period of storage, the flavor components of
element 7 are still the closest to the initial flavor, and LDA It is clear that
the flavor of the CK group is different from that of the three different air
conditioning elements (12, 7, 6). In summary, the No. 12 air conditioning
element preservation effect is the worst, 6,7 gas regulator can inhibit the
occurrence of decay rate, delay the reduction of titratable acid and Vc
content, delay the fruit ripening to ensure its soluble solids content , The
inhibition of fruit respiration peak and ethylene production rate, and the No.
7 gas conditioning element is most suitable for storage ofActinidia argutaduring storage.
ZHANG Peng et al
. Effects of different air combination on the preservation quality and electronic nose identifcation of Kiwi
Actinidia arguta during cold storage[J]. Food and Fermentation Industries, 2017
, 43(12)
: 130
-136
.
DOI: 10.13995/j.cnki.11-1802/ts.014266