Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 175 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024494

Effects of phase temperature storage on post-harvest quality of Lanzhou lily during cold storage

  • KANG Dandan ,
  • ZHANG Peng ,
  • LI Jiangkuo ,
  • WEI Baodong
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  • 1(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China)
    2(Food Science College, Shenyang Agricultural University, Shenyang 110866, China)

Received date: 2020-05-20

  Revised date: 2020-07-01

  Online published: 2021-01-13

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Abstract

To explore the quality changes of Lanzhou lily during storage at different precise temperatures, Lanzhou lily was used as test material, and stored in the cold store and phase temperature store after vacuum packaging. The temperature changes in the storage environment were monitored in real time, and the changes in firmness, physiological indexes, nutrients and volatile substances of lily were detected every 15 days. Results showed that the temperature in cold store was (0.2±0.5) ℃, and the temperature of phase temperature store was (-0.4±0.1) ℃. Compared with the cold store, the environment temperature fluctuation in phase temperature store was smaller and the temperature control was more precise. Phase temperature storage delayed the decline of firmness, decreased the respiration intensity and ethylene production rate at lower levels. Moreover, it maintained high reducing sugar content at the early stage of the storage, extended the dormant period of lily. Meanwhile it inhibited the volatilization of alcohols, esters and alkenes, promoted the release of aldehydes at the later stage of storage. Furthermore, the relative contents of ethanol, ethyl acetate and isooctanol in the special odor of lily were decreased, and the relative contents of hexyl aldehyde, dodecyl aldehyde and n-hexanol in the characteristic aroma of lily at 75 d were increased. Therefore, the postharvest quality of lily was significantly different under different precise temperatures of storage, and phase temperature storage effectively maintained the storage quality of Lanzhou lily.

Key words： lily bulb; phase temperature; storage quality; post-harvest physiology; volatile substance

Cite this article

KANG Dandan , ZHANG Peng , LI Jiangkuo , WEI Baodong . Effects of phase temperature storage on post-harvest quality of Lanzhou lily during cold storage[J]. Food and Fermentation Industries, 2020 , 46(24) : 175 -181 . DOI: 10.13995/j.cnki.11-1802/ts.024494

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