气调贮藏对冬枣采后生理生化变化的影响  

Effect of Control Atmosphere Storage on Physiological and Biochemical Change of Dong Jujube

作　　者：韩冰[1] 王文生[2] 石志平[2] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222 [2]国家农产品保鲜工程技术研究中心,天津300384

出　　处：《中国农业科学》2006年第11期2379-2383,共5页Scientia Agricultura Sinica

基　　金：天津市重点基金项目资助(033803811)

摘　　要：【目的】从气调组分入手研究不同的气体指标对冬枣采后生理生化变化的影响,以期得出比较理想的组分指标。【方法】采用2%～3%O2,0～0.5%CO2;5%～6%O2,0～0.5%CO2;8%～9%O2,0～0.5%CO2的气体指标,在温度为(-1.5±0.5)℃、相对湿度95%的条件下,进行了冬枣气调贮藏研究,以(-1.5±0.5)℃、相对湿度95%的条件下无气调控制的冬枣作对照(21%O2,0～0.5%CO2)。【结果】在90 d的贮藏期内,5%～6%O2、0～0.5%CO2的气体成分,能更好地延缓冬枣果实维生素C含量和果肉硬度的降低,降低乙烯释放量,减少乙醇和乙醛在果肉内的积累量。【结论】试验肯定了气调储藏的优越性和可行性,补充了气体组分的数据参数。[Objective] The study was aimed at finding the best environmental combinations to store fresh jujube. [Method] It was performed using the Dong jujubes （Ziziphusjujube Mill） fruits to study the effect of C.A. on fruits qualities. We used C.A. storage 2%-3% O2, 0-0.5% CO2; 5%-6% O2, 0-0.5% CO2; 8%-9% O2, 0-0.5% CO2 under the term -1.5±0.5℃ and RH 95%. [Result] All treatment resulted in a dropped post harvest senescence course for Dong jujubes fruits. Vc content, firmness, and freshness rates dropped gradually, while loss of water and chromatism rose gradually. The results showed that the best C.A. storage condition was 5%-6% O2, 0-0.5% CO2, （-1.5±0.5）℃ and RH 95% during the 90 day period. Less ethanol accumulation occurred, and there was less Vc content and firmness than CK （which used the （-1.5±0.5）℃; RH 95% without C.A.）. [ Conclusion ]The experiment showed that C.A. was better than other methods of jujube storage. It also provided a theoretical basis for jujube storage technology. Key words： Dongjujube; CA Storage; Physiology and biochemistry

关 键 词：冬枣 气调贮藏 生理生化 

分 类 号：S665.1[农业科学—果树学]