贮藏温度对无籽刺梨贮藏品质的影响  

Effect of Storage Temperature on the Postharvest Quality of Rosa sterilis

作　　者：林梓[1,2] 许培振 胡敏[1,2] 孟满[1,2] 丁筑红 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省农畜产品储藏与加工重点实验室,贵阳550025 [2]贵州省药食同源植物资源研究开发中心,贵阳550025

出　　处：《食品工业》2016年第8期163-166,共4页The Food Industry

基　　金：贵州省科技重大专项(黔科合重大专项字[2013]6006);贵州省教育厅自然科学研究项目(黔教合KY字[2015366])

摘　　要：以无籽刺梨果实为试材,分别贮藏在(4±0.5)℃、(8±0.5)℃、(12±0.5)℃和室温条件下,研究不同贮藏温度对无籽刺梨保鲜效果的影响。结果表明:低温条件能显著降低无籽刺梨失重率和腐烂率,延缓果实硬度、可溶性固形物、还原糖和VC含量的下降,同时有效抑制无籽刺梨果实呼吸作用,保持其较好的营养成分。不同贮藏温度对无籽刺梨贮藏品质影响存在明显差异(p<0.05),但对可滴定酸含量变化影响不显著(p>0.05)。不同贮藏温度对无籽刺梨保鲜效果顺序为:(4±0.5)℃>(8±0.5)℃>(12±0.5)℃>室温,贮藏温度为(4±0.5)℃时无籽刺梨的综合品质较好。The experiment selected Rosa sterilis as experimental material.In order to investigate the effect of different storage temperatures on the freshness retaining of Rosa sterilis,the Rosa sterilis were stored under（4±0.5） ℃,（8±0.5） ℃,（12±0.5） ℃,and room temperature.The results showed that low temperatures could significantly inhibit weight loss rate and decay rate of Rosa sterilis,delaying the decrease in the firmness,total soluble solids,reducing sugar content and vitamin C content,inhibiting respiration and maintain its good nutrients.There were significant differences for storage quality of Rosa sterilis at the different temperatures（p〈0.05）,but the content of titratable acidity did not show significantly different change during storage（p〉0.05）.The result of Rosa sterilis under different storage temperatures was in the following order：（4±0.5） ℃（8±0.5） ℃（12±0.5） ℃〉room temperature,therefore the optimum storage temperature of Rosa sterilis was（4＋0.5） ℃.

关 键 词：无籽刺梨 温度 贮藏品质 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]