Effects of different air combination on the preservation quality and electronic nose identifcation of Kiwi Actinidia arguta during cold storage

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  • 1(TianjinKey Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering andTechnologyResearchCenterfor Preservation of Agricultural Products (Tianjin),Tianjin   300384,China) 2(CollegeofFoodScience,ShenyangAgricultural University,Shenyang   110866,China)

Online published: 2018-01-03

Abstract

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.

Cite this article

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

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