低温驯化对冰温贮藏樱桃品质的影响  

Effect of cold acclimation combined with ice- temperature storage on the quality of cherry

作　　者：刘璐[1] 鲁晓翔[1] 陈绍慧[2] 李江阔[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品工业科技》2015年第5期301-305,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划(2012BAD38B01);天津市创新团队项目(TD12-5049)

摘　　要：以樱桃"砂蜜豆"为实验试材,通过对樱桃在贮藏期间理化指标和营养成分的变化分析,探讨了低温驯化结合冰温贮藏对樱桃品质的影响以及最有效的低温驯化工艺。实验处理方式包括:直接冰温贮藏、一步低温驯化和逐步低温驯化结合冰温贮藏。结果表明:与直接冰温贮藏相比较,低温驯化能够显著降低樱桃腐烂率,保持较高的果梗新鲜指数;能够减少VC的损耗、保持较高可溶性固形物含量、抑制丙二醛(MDA)含量上升;提高过氧化氢酶(CAT)、过氧化物酶(POD)的活性,还能使脂氧合酶(LOX)活性维持在较低水平;实验还表明,逐步低温驯化对樱桃冰温贮藏的保鲜效果最理想,贮藏70d时,腐烂率控制在12.22%,而对照组的腐烂率已达22.22%,是逐步低温驯化的1.82倍,有明显差异(p<0.01)。＂ shamidou＂ cherry were investigated to reveal the effect of cold acclimation combined with ice- temperature storage on the quality changes,and the most effective process of cold acclimation were explored by analyzing physical and chemical indexes and nutrition components during storage.There were three experimental treatments：direct ice-temperature storage, one step cold acclimation and gradual cold acclimation.The results showed that= Compared with direct ice-temperature storage,cold acclimation could significantly reduce the decay rate of cherry,maintain higher stem fresh and also reduce the wastage of Vc, maintain higher content of soluble solids and inhibit the increase of MDA content.Cold acclimation could improve the activity of catalase（CAT） and peroxidase（POD） and maintained the activity of lipoxygenase （LOX）at a lower level. Moreover, the gradual approach of cold acclimation（B-2） could achieve better preservation effect on the quality of cherry during ice- temperature storage.On the ？0th day of storage, the decay rate of B-2 was controlled effectively in 12.22%, and the control group decay rate had reached 22.22% ,which was 1.82 times of B-2 with significant difference（p 〈0.01 ）.

关 键 词：樱桃 低温驯化 冰温 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]