减压冷藏对芒果贮藏品质的影响  

Effects of hypobaric and refrigerated preservation on postharvest quality of mango fruit

作　　者：谢建华[1,2] 翁建淋 郑俊峰 郭巧玲[1] 庞杰[3] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000 [2]农产品深加工及安全福建省高校应用技术工程中心,福建漳州363000 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与机械》2017年第7期129-132,159,共5页Food and Machinery

基　　金：漳州市自然科学基金项目(编号:ZZ2014J06)

摘　　要：以台农一号芒果为试验材料,研究了减压条件对其采后贮藏品质的影响。结果表明:减压冷藏技术能够有效地减缓果实中可滴定酸、VC以及可溶性固形物含量的降低,且保持了芒果的硬度,对其黄化以及膜透性的增加具有良好的抑制作用。其中,10,20 kPa下芒果的贮藏品质明显优于30kPa的;10kPa下的芒果可以保持较低的转黄指数和较高的硬度;20kPa下的芒果能更好地维持VC、有机酸等营养物质。实际生产中,兼顾贮藏效果和贮藏成本,选择20kPa的压力较为适宜。The effect of different hypobaric conditions on the storage quality of postharvest mangos with Tainong No.1is studied in this paper.The results showed that the hypobaric and refrigerated preservation technology could effectively slow down the reduction of titratable acid,VCand soluble solids content of the fruit,keep the hardness of mango,inhibit the yellowing of mango and the increasing of membrane permeability.The preservation effect of 3 kinds of pressure by comparison showed that the storage quality of mango under the 10 kPa and the 20 kPa was better than under the 30 kPa,the mango under 10 kPa could keep lower yellowing index and higher hardness,and the mango under 20 kPa could sustain the VC,organic acids and any other nutrients better.In practical production,take both storage effect and costs into account,20 kPa pressure is relatively appropriate for the postharvest storage of mango.

关 键 词：芒果 减压冷藏 品质特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]