微波结合气调包装对黄皮采后耐藏性的影响  

Effects of microwave combined with modified atmosphere package on storability of Clausena lansium (Lour.) Skeels fruit during postharvest storage

作　　者：张福平 郑丽平 丘春秀 刘博聪 ZHANG Fu-ping;ZHENG Li-ping;QIU Chun-xiu;LIU Bo-chong(School of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou,Guangdong 521041,China)

机构地区：[1]韩山师范学院食品工程与生物科技学院,广东潮州521041

出　　处：《南方农业学报》2018年第3期543-548,共6页Journal of Southern Agriculture

基　　金：国家星火计划项目(2014GA780032);韩山师范学院教授科研启动项目(QD20141025)

摘　　要：【目的】探讨微波处理结合气调包装对黄皮果实采后贮藏期间主要生理指标和营养品质变化的影响,为黄皮果实贮藏保鲜提供技术参考。【方法】以鸡心黄皮为试材,设微波气调包装(将黄皮果实在微波功率540 W、微波时间30 s的条件下进行微波处理,取出晾干冷却后装入0.02 mm厚的聚乙烯薄膜袋中)、微波无气调包装、未微波气调包装和未微波无气调包装等4个处理,将4个处理的黄皮果实置于15℃、相对湿度40%的环境中贮藏,每4 d测定1次果实的生理指标及外观和营养品质。【结果】微波结合气调包装对黄皮果实采后贮藏期间的呼吸强度、质膜相对透性和多酚氧化酶(PPO)活性有明显抑制作用,能提高保护酶过氧化氢酶(CAT)活性;同时有效保持黄皮果实外观品质,减缓果实蛋白质、维生素C和可溶性固形物含量的下降;贮藏至第12 d时,黄皮果实好果率为87.50%、失重率为0.58%,果实饱满、果皮黄色,保鲜效果优于其他3个处理。【结论】微波结合气调包装能有效保持黄皮果实原有的风味品质,延长贮藏时间。【Objective】Effects of microwave treatment combined with modified atmosphere package(MAP)on physiological indicators and nutrient quality changes of Clausena lansium(Lour.)Skeels fruits during postharvest storage were studied in order to provide reference for storage and preservation of the fruits.【Method】Taking Jixin C.lansium as tested material,the fruits were treated by microwave treatment combined with MAP(C.lansium were treated in microwave with 540 W microwave power and 30 s microwave time,then the fruits were dried and packed into 0.02 mm-thick polyethylene bags),microwave treatment without MAP,MAP without microwave treatment and no microwave treatment and no MAP.Then the fruits under the four treatments were stored at 15℃temperature and 40%relative humidity.Physiological indicators and nutrient quality changes were determined every 4 d.【Result】The respiratory intensity,cell membrane permeability,and polyphenol oxidase(PPO)activity of C.lansium were greatly restrained by the microwave treatment combined with MAP,and catalase CAT activity was enhanced.This treatment also effectively kept the appearance quality of C.lansium fruits and slowed down the decrease of protein,vitamin C and soluble solids in fruits.After storage of 12 d,the good fruit rate of C.lansium fruits was 87.50%,weight loss rate was 0.58%,the fruit was full and the peel yellow,the preservation effects was better than the other three treatment groups.【Conclusion】The microwave treatment combined with MAP can keep the intrinsic flavor of C.lansium fruits and prolong the storage longevity.

关 键 词：黄皮 微波处理 气调包装 生理 品质 

分 类 号：S666.6[农业科学—果树学]