静压损伤对苹果呼吸强度、品质及香气的影响  

Effects of Static Pressure Injury on Respiration Intensity,Quality and Aroma Components of Apple

作　　者：李沛 刘亚平[1] 郝利平[1] 王愈[1] 狄建兵[1] 樊玮鑫 LI Pei1, LIU Ya-ping1, HAO Li-ping1, WANG Yu1, DI Jian-bing1, FAN Wei-xin2(1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; 2. Experimental Teaching Center, Shanxi Agricultural University, Taigu 030801, Chin)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学实验教学中心,山西太谷030801

出　　处：《保鲜与加工》2018年第2期1-8,共8页Storage and Process

基　　金：国家"十二五"科技支撑计划项目(2012BAD38B07);山西省青年科技研究基金项目(2014021027-2);山西省回国留学人员基金项目(2016-072);山西农业大学重大特色项目(zdpy201705)

摘　　要：为探讨苹果贮运中的损伤机理,以"嘎啦"苹果为试材,将其做模拟损伤处理后,装入PE保鲜袋中于20℃下贮藏,研究静压损伤对苹果呼吸强度、贮藏品质以及香气成分的影响。结果表明,随着贮藏时间的延长,静压损伤导致苹果果实呼吸强度上升,硬度、可溶性固形物及可滴定酸含量下降,褐变度及MDA含量明显增加,同时导致果实香气中酯类、醇类、醛类、酸类和烯类物质种类增加,并且贮藏前期(0~5 d)酯类、醇类、醛类和酸类物质的相对含量高于未损伤果实,后期(7 d以后)低于对照。由此可见,静压损伤会使果实品质迅速下降,同时降低贮藏后期果实的风味。研究结果为静压损伤对苹果品质及香气成分的影响提供了理论依据。In order to investigate the damage mechanism in apple storage and transportation, ＇Gala＇ apples were damaged, then stored in PE fresh-keeping bag and stored at 20℃. The effects of static pressure on respiration in- tensity, storage quality and aroma components of apples were mainly studied. The results showed that, with the ex- tension of storage time, static pressure damage had led to a rise in respiration rate, a decrease in hardness, soluble solids and titratable acid contents, and significantly increased the degree of browning and the content of MDA. At the same time, esters, alcohols, aldehydes, acids and alkenes in fruit aroma also increased. The relative contents of esters, alcohols, aldehydes, acids and alkenes were higher in the pre-stage of the storage（0-5 d）, but lower than the control during later period （after 7 d）. Thus, it was found that the static pressure damage would make the quality of apple decreased rapidly, and reduce the fruit flavor during the later storage. The results provided a theory evidence for the effect of static pressure damage on the quality and aroma components of the apple.

关 键 词：静压损伤 苹果 品质 香气成分 

分 类 号：S661.1[农业科学—果树学]