氯吡苯脲处理和质量损失对猕猴桃品质和电学特性的影响  

Effects of 1-(2-Chloropyridin-4-yl)-3-Phenylurea Treatment and Mass Loss on the Quality and Electrical Properties of Kiwifruits

作　　者：李琳[1] 罗安伟[1] 苏苗[1] 李圆圆[1] 白俊青 蔺志颖 宋俊奇 李锐 方沂蒙 LI Lin;LUO Anwei;SU Miao;LI Yuanyuan;BAI Junqing;LIN Zhiying;SONG Junqi;LI Rui;FANG Yimeng(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2018年第17期241-247,共7页Food Science

基　　金：陕西省农业科技创新与攻关项目(2015NY051);杨凌示范区产学研用协同创新重大项目(2018CXY-04);陕西省重点研发计划农业领域重点项目(2018ZDXM-NY-056)

摘　　要：为探明氯吡苯脲(1-(2-chloropyridin-4-yl)-3-phenylurea,CPPU)处理和贮藏过程中质量损失对不同品种猕猴桃品质和电学特性的影响,以生长期使用20 mg/L CPPU处理幼果的‘秦美’、‘海沃德’猕猴桃为试材,在室温下贮藏,比较不同质量损失和CPPU处理对‘秦美’、‘海沃德’果实品质指标和电学参数的影响。结果表明:猕猴桃CPPU处理和贮藏过程中的质量损失都会导致果实品质显著下降,质量损失对‘秦美’猕猴桃品质下降影响更大,CPPU处理对‘海沃德’猕猴桃品质下降影响更大。在选定的24个频率中,CPPU处理和未处理的‘秦美’、‘海沃德’的特征频率分别为3 980、2 510、251、631 k Hz,对应的敏感电参数为并联等效电感(Lp)。可基于果实VC含量与Lp的回归方程实现CPPU处理猕猴桃的无损检测,从而区分猕猴桃是否使用了CPPU。质量损失率与电学特性无显著相关性,无法建立数学模型实现猕猴桃新鲜度的无损检测。The effects of the treatment of young fruits with 20 mg/L of 1-(2-chloropyridin-4-yl)-3-phenylurea(CPPU)and mass loss during room-temperature storage on the quality and electrical characteristics of two kiwifruit varieties,‘Qinmei’and‘Hayward’were investigated.Results showed that CPPU treatment and mass loss during storage could lead to a significant decline in fruit quality.For‘Qinmei’and‘Hayward’kiwifruits,the greatest impact came from mass loss and CPPU treatment,respectively.Out of 24 frequencies tested,3 980,2 510,251 and 631 kHz were selected respectively as the characteristic frequencies for CPPU treated and untreated‘Qinmei’and‘Hayward’kiwifruits,and the sensitive electrical parameter for all four samples was equivalent parallel inductance(Lp).Based on the relationship between VC content and Lp,described by a regression equation,CPPU treated kiwifruits could be non-destructively tested and distinguished from the untreated ones.There was no significant correlation between percentage mass loss and electrical characteristics,and it was impossible to establish a mathematical model to achieve non-destructive testing of kiwifruit freshness.

关 键 词：氯吡苯脲 质量损失 猕猴桃 品质 电学特性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]