塑料箱式气调对樱桃冰温贮后货架品质的影响  

The Effect of Modified Atmosphere Box on the Quality of Freezing Cherry

作　　者：刘辉[1] 李江阔 张平 农绍庄[1] 王珊珊[1] 寇文丽[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]天津市农产品采后生理与贮藏保鲜重点实验室,国家农产品保鲜工程技术中心,天津300384

出　　处：《食品与发酵工业》2011年第9期235-239,共5页Food and Fermentation Industries

基　　金：天津市自然科学基金(11JCYBJC08500);天津市农业科技成果转化与推广项目(201002020)

摘　　要：对不同品种的樱桃在经塑料箱式气调结合冰温贮藏60 d后﹑转入10℃的货架期间各项生理指标以及感官品质变化进行了研究。通过测定4种樱桃的感官品质,生理指标的变化,研究了4种樱桃货架时间。结果表明:在货架期间,巨红,砂蜜豆2种樱桃的果梗新鲜指数明显大于拉宾斯和雷尼,而其果肉褐变指数、乙醇含量、丙二醛的含量显著低于拉宾斯和雷尼;巨红和砂密豆感官品质好于拉宾斯以及雷尼,并且货架期长于拉宾斯与雷尼。其中巨红的品质最好,货架期最长。The sensory quality and physiological indexes with different varieties of cherry was studied. The cherry was stored at freezing-point and in the modified atmosphere box 60 days and then kept in 10℃. The length of storage time was studied by measuring the changes of the sensory quality and physiological indexes at10℃. Result showed that the fresh-keeping index of Juhong and Samidou was significantly higher than Lapinsi or Leinier. But the brown stain percentage of pulp, ethanol content and MDA content were significantly lower than Lapinsi or Leinier; the storage time of Juhong and Samidou was longer than Lapinsi or Leinier, and their sensory quality was better. The Juhong was the best on the quality and the longest period for the storage.

关 键 词：樱桃 塑料箱式气调 冰温 货架品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]