压力损伤对苹果贮藏期品质影响  

Effect of Pressure Injury on the Quality during Storage Period in Apple

作　　者：屠鹏[1] 边红霞[1] 石萍 黎虹[1] 杨晰[1] TU Peng;BIAN Hong-xia;SHI Ping;LI Hong;YANG Xi(College of Science, Gansu Agricultural University, Lanzhou 730070, China;College of Food Science and Engineering, Gansu Agricultural University,Lanzhou 730070, China)

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2018年第14期239-243,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金地区科学基金项目(31560474)

摘　　要：对红富士苹果施加100、200、300、350和400 N的静压力分别保持10、40和90 min,定义综合损伤因子,将不同处理的苹果划分为轻度、较轻、中度、较重和重度5个损伤程度,然后在常温(22±1)℃贮藏29 d。研究发现:随贮藏时间的延长,苹果损伤体积、褐变度增大,硬度、含水率和维生素C减小,而可溶性固形物和可滴定酸含量呈减小-增大-减小的趋势变化。贮藏时间相同时,不同损伤程度的苹果其品质变化不同。损伤越严重,苹果损伤体积越大,可溶性固形物含量越高,褐变越严重,而硬度、含水率和维生素C含量越小。不同程度的损伤处理,对苹果褐变度、含水率、硬度、可溶性固形物含量和维生素C含量影响显著(p<0.05),而对损伤体积和可滴定酸含量影响相对较小。Fuji apples which were pressed in static pressures of 100,200,300,350,400 N and separately static pressure 10,40,90 min in every pressure,were defined the comprehensive damage factor and divided the apple with different crushing into mild,milder,moderate,heavier and severe five damage degree,and were stored 29 days in room temperature（ 22 ± 1） ℃. The research found that with the extension of storage time,the damage volume and browning degree of pressed apple increase,the firmness,moisture content and vitamin C decrease,and the soluble solids and titratable acid content show a trend of decreaseincrease-decrease.The apples pressed in different pressures had different changes of quality in the same storage time. When apples were pressed in a larger pressure,the damage volume was bigger,the soluble solids were higher,the browning degree was more serious and the firmness,moisture content and vitamin C were less. The damage of different pressures had significant effects on apple in the browning degree,moisture content,firmness,soluble solids and vitamin C（ p〈0.05）,but the effect was not obvious in the damage volume,titratable acid content.

关 键 词：苹果 压伤 贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]