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作 者:郭丹[1] 韩英群[1] 郝义[1] GUO Dan HAN Yingqun HAO Yi(Liaoning Institute of Pomology, Yingkou 115009, China)
出 处:《食品科学》2016年第22期289-294,共6页Food Science
基 金:辽宁省自然科学基金项目(2015020808);辽宁省果树产业技术体系项目(LNGSCYTX-13/14-9)
摘 要:研究贮藏期间果实品质生理变化,探讨不同优质苹果品种的贮藏特性。以‘岳帅’、‘望山红’、‘岳阳红’、‘秋富红’苹果为试验试材,在温度(0±0.5)℃、相对湿度90%-95%冷库内贮藏,定期测定果实呼吸强度、硬度、可溶性固形物含量、可滴定酸含量、VC含量、果实质量损失率、多酚氧化酶活性、过氧化物酶活性,分析果实生理品质指标变化与贮藏特性的关系。结果表明,‘岳帅’苹果呼吸强度及酶活性较低,但呼吸高峰出现早,贮藏84 d后果实品质劣变迅速;‘岳阳红’苹果呼吸强度和酶活性较低,贮藏期间果实品质、风味保持最好;‘望山红’和‘秋富红’苹果呼吸高峰出现最晚,果实品质保持较好。通过理化指标和感官评价比较得出:‘岳帅’贮藏期较短,不宜超过84 d;‘岳阳红’、‘望山红’和‘秋富红’苹果适宜长期贮藏,其中‘岳阳红’苹果在贮藏过程中品质及营养成分损失最少,贮藏期可达180 d以上。Changes in the physiology and quality of apple fruits during cold storage were examined to reveal the storage characteristics of different apple varieties. ‘Yueshuai', ‘Wangshanhong', ‘Yueyanghong' and ‘Qiufuhong' apples were stored at(0 ± 0.5) ℃ and 90%–95% relative humidity. The respiration intensity, firmness, total soluble solids contents, titratable acid contents and VC contents, weight loss, PPO activity and POD activity of apples were measured and correlated with storage characteristics. The results showed that ‘Yueshuai' apples had the lowest respiration intensity and enzymatic activities, but they accelerated the occurrence of respiration peak and deteriorated quickly after storage for more than 84 days. ‘Yue yanghong' apples had lower respiration intensity and enzymatic activities and maintained the best quality and flavor compared with other varieties during storage. The respiration peak of ‘Wangshanhong' and ‘Qiufuhong' apples appeared later, and their qualities were retained well during storage. In conclusion, ‘Yueshuai' apples had the shortest storage life while ‘Yueyanghong', ‘Wangshanhong' and ‘Qiufuhong' apples could be stored for longer time, and ‘Yueyanghong' fruit retained the best quality after storage.
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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