振动胁迫对杏果实品质的影响  

Effect of Mechanical Vibration Stress on the Quality of Apricot Fruits

作　　者：刘峰娟[1] 秦宗权[1] 沈艾彬[1] 冯作山[2] 高洋洋 陈计峦[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [3]玛纳斯成职教中心,新疆玛纳斯832200

出　　处：《食品科学》2011年第10期266-270,共5页Food Science

基　　金：新疆维吾尔自治区重大专项(200831108)

摘　　要：以新疆库买提杏为材料,研究常温(25±1)℃条件下,模拟汽车运输过程中,不同振动时间对杏果实采后品质的影响。结果表明:在振动过程中,随着振动时间的延长,杏子呼吸速率显著(P<0.05)升高,乙烯生成量和可溶性固形物含量上升缓慢,VC含量缓慢降低,而有机酸含量和硬度则显著(P<0.05)下降;在其后的贮藏过程中,经过振动的果实,其呼吸速率、乙烯生成量、腐烂率显著(P<0.05)上升,有机酸含量、硬度明显下降,可溶性固形物含量和VC则变化不大(P>0.05)。聚乙烯发泡网套包装可延迟或降低呼吸和乙烯高峰,有效的减缓有机酸、硬度、腐烂率的变化,较好的保持杏子的品质。This study focused on the effects of the different vibration time on the quality of Kumaiti apricot fruits,which simulated the process of trucking under normal temperature（25 ℃± 1 ℃）.The results showed that during the vibration of apricot,the respiration rate significantly increased（P 0.05）,and ethylene production and soluble solids content changed slowly,and vitamin C decreased slowly.However the organic acid content and firmness decreased obviously（P0.05）;During the following storage,the respiration rate,ethylene production and fruit decay rate significantly increased（P 0.05） with the extension of vibration time,the organic acid content and firmness decreased obviously,but the changes of soluble solids content and VC were not significant（P0.05）.The foam-net packages may delay or reduce the respiration and ethylene peak,and it also can effectively slow down the changes of the organic acids,hardness and decay rate.Therefore,it is beneficial to maintain the quality of apricots.

关 键 词：振动胁迫 杏 品质 网套包装 

分 类 号：S377[农业科学—农产品加工] S609.3[农业科学—农艺学]