采后热空气处理对嘎拉苹果品质及后熟特性的影响  

Effects of Hot Air Treatment on Quality and Ripeness Characteristics of Gala Apple Fruits

作　　者：邵兴锋[1] 屠康[1] 王海[1] 陈育彦[1] 静玮[1] 陈莉[1] 

机构地区：[1]南京农业大学食品科技学院农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2007年第6期351-355,共5页Food Science

基　　金：国家自然科学基金资助项目(30270765);教育部"新世纪优秀人才支持计划"资助项目(NCET-05-0491)

摘　　要：研究采后热空气处理(38℃/4d)对嘎拉苹果品质及后熟特性的影响。嘎拉苹果采后立即经38℃、4d的热空气处理,后0℃冷藏6w。冷藏结束后取出,20℃下存放1w模拟货架。贮藏中或货架后测定各品质及后熟指标。研究发现,热空气处理降低了贮藏过程中果实的呼吸强度和乙烯释放量,加速了固酸比的上升和果皮的黄化,延缓了贮藏过程中果实的软化,降低冷藏末期和货架期后的细胞膜透性。货架期后,热处理组嘎拉苹果保持了更好的质地品质,感官评定发现热处理提高了贮藏后嘎拉苹果的硬度和脆度,提高了可接受度。可见,该热处理能较好保持嘎拉苹果贮藏品质,同时延缓其后熟。Effects of post-harvest hot air treatment at 38 ℃ for 4 days on the quality and ripeness characteristics of Gala apples （Malus domestica Borkh.） were studied in this paper. Apples were heat treated at 38 ℃ for 4 days immediately after harvest and then placed at 0 ℃ for 6 weeks. Upon removal from storage, fruits were kept for 1 week at 20 ℃ as shelf life. During the storage or shelf life, the quality and ripeness parameters were assayed. Hot air treatment decreases the respiration rate and ethylene evolution, improves the ratio of soluble solid content/titratable acidity, accelera/es the yellow of the peel, inhibits softening during cold storage, and reduces the relativity conductivity at the end of cold storage and shelf life. After the shelf life, heat treated apples maintain better texture quality than controls. Sensory tests showed that heat treated apples are harder and crisper than controls, and improve the acceptability after storage. Pre-storage heat treatment can improve the storage quality of ＇Gala＇ apples and delay ripeness.

关 键 词：嘎拉 热处理 衰老 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]