蓝莓果实的冻结特性及影响因素分析初报  

A Study of Freezing Properties of Blueberry Fruits and Influencing Factors

作　　者：王丹[1] 孙蕾[2] 孙家正[1] 张倩[1] 鲁墨森[1] 

机构地区：[1]山东省果树研究所,山东泰安271000 [2]山东省林业科学研究院,山东济南250000

出　　处：《江西农业大学学报》2013年第5期940-944,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家林业局林业公益性行业重大科研专项(201204402)

摘　　要：选择蓝莓品种"蓝金"为样本,利用先进的热镀锡膜铜-康铜热电偶测温技术进行冻结试验研究,总结了其冻结特性,为鲜食蓝莓的保鲜技术以及蓝莓的冷冻保存提供了理论依据。试验结果表明:蓝莓果实的冻结曲线有4种形式,典型的形式具有过冷点、冰点、终止冰点等关键特征点,而一部分果实出现了第二冰点,极个别无过冷点;3种不同的空气介质温度下的测得的冻结曲线表明果实冰点与介质温度无关,且空气介质温度越低,冻结速率越快;蓝莓果实经多次冻融,组织结构遭到破坏,更容易冻结,过冷点明显升高(P<0.05),过冷现象也更显著(P<0.05);蓝莓果实的冰点在-3.6～-2.3℃温度范围,与可溶性固形物含量呈极显著负相关,与含水量呈极显著正相关,与硬度呈显著正相关,而与单果质量无相关性。Taking hot tinning of copper-constantan thermocouples as the measurement method,the blue-berry cultivar＂ lanjin＂ was abundantly frozen and its freezing properties were concluded,which provid the theory basis for preservation technology and frozen storage of blueberry.The results illustrated that there were four shapes of the freezing curve of blueberry and supercooling point,freezing point and final freezing point were included in the typical shape,the second freezing point appeared in a part of the fruit and no superrcooling point in a few.Through the freezing experiment at three different temperatures of the air medium,it was found that the lower the temperature of the air medium was,the faster the freezing and no relationship between freezing point and temperature of the air medium was found.The fruit were easier to freeze after repeated freezing and thawing,the temperature of superrcooling point increased significantly and supercooling phenomenon was more obvious （p ＜ 0.05）.The freezing point temperature of blueberry ranged from-3.6 ℃ to-2.3 ℃,and was significantly negatively correlated with the soluble solid content,significantly positively correlated with water content,positively correlated with firmness but no correlation with weight of single fruit.

关 键 词：蓝莓 冻结特征 冰点 影响因素 

分 类 号：S663.9[农业科学—果树学]