气调对凯特杏冷藏及货架后品质及色泽的影响  

Effect of Controlled Atomosphere on the Postharvest Fruit Storage Quality and Fruit Color of 'Katy'Apricot

作　　者：赵迎丽[1] 王春生[1] 闫根柱[1] 王亮[1] 冯志宏[1] 陈嘉[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《山西农业科学》2015年第2期192-195,203,共5页Journal of Shanxi Agricultural Sciences

基　　金：山西省科技攻关项目(2011-0311043-2)

摘　　要：对贮藏环境中不同CO2和O2成分对凯特杏冷藏（0℃,5周）及货架（20℃,3 d）后果实贮藏品质及色泽的影响进行了研究。结果表明,与冷藏对照相比,适宜的气调贮藏参数可延缓果肉的软化及果实色泽的转黄;减缓了可滴定酸含量的下降;抑制多酚氧化酶活性的增加及减少酚类物质的氧化,减轻果肉的褐变。货架后,果实可正常软化、转黄,并保持了一定的风味。5%O2,10%CO2的气体参数适宜凯特杏5周的冷藏,1%~3%的低氧对果实造成了伤害。The storage quality and fruit color of ＇Katy＇ apricot at 0 ℃ for 5 weeks and subsequent shelf-life at 20 for 3 d under controlled atmosphere （CA） storage was investigated. The results showed that CA treatments significantly slowed down tile fruit ripening and softening, kept preferable firmness, delayed the loss of contents of titratable, improved the apricot fruit color brightness, also inhibited the fruit taring yellow process, inhibited the polyphenol oxidase activity and decreased the oxidation of phenolic substances and reduced flesh browning and maintained post-storage fruit quality compared with the fruit stored at 0 ℃. After the shelf-life at 20 ℃ for 3 d, fruit could normally soften and turn yellow, and maintain shelf-quality. The combination of 10% CO2 with 5% 02 was recommended CA stor- age conditions for ＇Katy＇ apricot, 1%-3%O2 caused damage to the fruit.

关 键 词：凯特杏 气调贮藏 品质 色泽 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]