Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 253 - 259

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029766

Effect of storage temperature on the quality and volatile substances of daylily

  • ZHANG Peng ,
  • LIU Yingjie ,
  • JIA Xiaoyu ,
  • XUE Youlin ,
  • LI Jiangkuo
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  • 1(Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China)
    2(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)
    3(College of Light Industry, Liaoning University, Shenyang 110036, China)

Received date: 2021-10-20

  Revised date: 2021-12-16

  Online published: 2023-02-14

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Abstract

This paper aimed to explore the effect of phase temperature storage on the fresh-keeping quality and volatile substances of daylily. Gansu daylily and the micro-environmental modified atmosphere fresh-keeping box were used as the material and carrier, daylily was packaged in groups and stored in the refrigerator [(4±1) ℃], cold storage [(0±0.5) ℃], and phase temperature environment [(-0.5±0.1) ℃], respectively. The quality indexes, alcohol, and ester volatile substances of daylily were measured every 7 days. Results showed that phase temperature environment treatment could maintain smaller peel color differences, chlorophyll content, vitamin C content, and total phenolic content, and inhibit the increase of respiratory intensity, ethylene production rate, pH value, flavonoid content, and carotenoid content. When the storage period was 21 d, the pH was significantly different from the other two groups (P<0.05). SPSS comprehensive analysis showed that the phase temperature group had the highest score, which indicated that the preservation effect was the best. Moreover, phase temperature storage could also delay the reduction of alcohols and esters in the aroma substances of daylilies during storage. In conclusion, storage at phase temperature could better maintain the postharvest quality of daylily and play a positive role in its preservation.

Key words： daylily; fresh-keeping; phase temperature storage; fruit quality; volatile substance

Cite this article

ZHANG Peng , LIU Yingjie , JIA Xiaoyu , XUE Youlin , LI Jiangkuo . Effect of storage temperature on the quality and volatile substances of daylily[J]. Food and Fermentation Industries, 2023 , 49(1) : 253 -259 . DOI: 10.13995/j.cnki.11-1802/ts.029766

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