采后热水和乙醇处理对枸杞鲜果腐烂的控制及品质的影响  

Effect of hot water and ethanol treatments on postharvest rot and quality of fresh wolfberry fruit

作　　者：胡文瑾[1] 毕阳[1] 李颖超[1] 王毅[1] 袁晶[1] 王蓉[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2013年第12期308-311,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2007BAD52B07)

摘　　要：以"宁杞1号"枸杞鲜果为试材,研究热水和乙醇单独或结合浸泡处理对枸杞鲜果腐烂的控制和品质的影响。结果表明,热水和乙醇单独或结合处理均可有效降低果实的腐烂率,以热乙醇处理效果最好,热水处理次之,贮藏第28d的腐烂率仅分别为同期对照的50.5%和66.7%。热水和热乙醇处理还可明显降低贮藏期间果实的失重率,贮藏第28d时仅分别为同期对照的64.6%和53.2%,但乙醇单独处理果实的失重率却明显高于对照。热水和乙醇单独或结合处理可有效维持果实的可溶性固形物、可滴定酸以及VC含量。各处理对果实色泽、气味、汁液、果柄颜色及果皮饱满状态的影响不大,热水和热乙醇处理可改善枸杞的滋味,但乙醇处理会使其滋味变差。Fresh wolfberry（cv.Ningqi No. 1 ） were used as materials to study the effect of hot water and ethanol treatments on postharvest rot and quality of fruit during low temperature storage. Results indicated that hot water and ethanol individually or combined treatments decreased effectively rot rate ,hot water showed the best and ethanol ranged the second ,the rot rates were 50.5% and 66.7% lower than the control after 28 days of the storage. Hot water individually and hot water combined with ethanol also decreased the weight loss,were 64.6% and 53.2% lower than the control after 28 days of the storage. However,weight loss of fruit treated with ethanol individually was higher than the control. The hot water and ethanol individually or combined treatments noticeably maintained the content of soluble solids,titratable acid and ascorbic acid,and the color and luster, fioavor,juice,color of peduncle and rind of fruit. Hot water individually and hot water combined with ethanol improved the tast, however,ethanol treatment decreased the taste of fruit.

关 键 词：果实 热水 乙醇 腐烂 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]