甜樱桃呼吸特性及发酵阈值研究  

Study on respiration properties and fermentive threshold of sweet cherry during storage

作　　者：侯玉茹[1] 李文生[1] 王宝刚[1] 周家华[1] 常虹[1] 石磊[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093

出　　处：《食品工业科技》2017年第4期323-326,共4页Science and Technology of Food Industry

基　　金：北京市农林科学院科技创新能力建设专项资助项目(KJCX20140205;KJCX20140302);公益性行业(农业)科研专项(201303075)

摘　　要：探明不同温度下密封盒内甜樱桃的呼吸特性和发酵阈值。以‘艳阳’樱桃为试材,采用密闭系统法,研究了不同温度(0、5和20℃)条件下,樱桃包装环境内的气体浓度变化和樱桃的呼吸速率,拟合呼吸速率方程,研究樱桃的发酵阈值。结果表明,密封盒内樱桃的米氏模型参数拟合度较高,各方程决定系数(R^2)值均在0.96以上。在0、5和20℃环境下,樱桃果实的最大呼吸速率分别为4.50、7.14和24.39 m L CO_2/(kg·h),最长贮藏时间分别为156、108和24 h,0℃和5℃环境下的发酵阈值比20℃环境低。综上所述,各温度下密封盒内樱桃的米氏模型参数拟合度较高,低温可以有效地抑制果实的呼吸强度,延长贮藏期。The objective of the study was to clarify the respiration properties and fermentive threshold of sweet cherry during storage in different temperature. The changes of gas concentration in sealed box and respiration rate of Prunus avium L. cv.Sunburst in different temperature of 0,5 ℃ and 20 ℃ by enclosed system method were studied.And respiration rate equation of sweet cherry in sealed box was fitted.At the same time,fermentive threshold was determined.Results indicated that fitting degree of Michaelis- Menten model parameters of sweet cherry in sealed box were higher that coefficient of determination（ R^2） were more than 0.96.Maximum respiration rate of sweet cherry was 4.50 m L CO_2/（ kg·h）,7.14 m L CO_2/（ kg·h） and 24.39 m L CO_2/（ kg·h）,and maximum storage time was 156 h,108 h and 24 h respectively in different temperature of 0,5,20 ℃. The fermentive threshold of sweet cherry in 0 ℃ and 5 ℃ were lower than 20 ℃. In conclusion,Michaelis- Menten model parameters of sweet cherry in sealed box had higher fitting degree in different temperature.The lower temperature could inhibit respiration intensity and extend the storage period effectively.

关 键 词：甜樱桃 呼吸速率 发酵阈值 米氏模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]