长时间近冰点温度贮藏对杏果实货架品质的影响  

Effect of Near Freezing Temperature Storage on the Shelf Quality of Apricots after Long Time Cold Storage

作　　者：刘帮迪 范新光 舒畅[1] 王晓梅 曹建康[1] 姜微波[1] LIU Bangdi;FAN Xinguang;SHU Chang;WANG Xiaomei;CAO Jiankang;JIANG Weibo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Academy of Agricultural Planning&Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;Key Laboratory of Agro-products Postharvest Handling,Ministry of Agriculture and Rural Affairs,Beijing 100121,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]农业农村部规划设计研究院,北京100125 [3]农业农村部农产品产后处理重点实验室,北京100121

出　　处：《食品科学》2020年第1期223-230,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项（2018YFD0401302）;西北特色水果贮运保鲜技术集成与示范项目（201303075）

摘　　要：为了探究高效的杏果贮藏技术,本研究以蜜杏为试材,分析了近冰点温度(nearfreezing-point temperature,NFT)((-2.2±0.2)℃)和0℃下杏果实的贮藏品质和货架品质。0℃下冷藏70 d的蜜杏在常温货架过程中会出现不能正常成熟软化和转色、糖酸比下降等现象;而NFT贮藏70 d后的杏果实在常温货架放置后能够达到正常成熟的品质状态。NFT贮藏后杏果实的乙烯释放量及乙烯代谢程度皆高于0℃贮藏的杏果实。NFT贮藏还有效维持了杏果实在贮藏过程中超氧化物歧化酶、抗坏血酸氧化酶、过氧化氢酶活力和抗氧化活性物质含量、抗氧化能力,减少了丙二醛和过氧化氢的积累。因此,NFT贮藏不仅可以有效延长杏果实的贮藏期,还可以维持蜜杏正常的生理代谢进程,使得果实在长期冷藏后仍具有较好的货架品质。Apricots(cv. Mixing) were stored at near freezing temperature(NFT,(-2.2 ± 0.2) ℃) or 0 ℃ for up to 70 days to evaluate the storage and shelf quality. During the shelf life after storage at 0 ℃ for 70 days, fruit maturation, softening and color turning as well as a decrease in sugar/acid ratio did not occur normally. However, the apricots stored at NFT for 70 days could reach normal maturity after the shelf-life period at room temperature. The ethylene production and ethylene metabolism were both higher than those in the apricots stored at 0 ℃. NFT storage also effectively maintained superoxide dismutase, ascorbic acid oxidase and catalase activities, antioxidant compound contents and antioxidant activity, and reduced the accumulation of malondialdehyde(MDA) and hydrogen peroxide. Therefore, NFT storage can not only effectively extend the storage period, but also maintain the normal physiological metabolism of ‘Mixing’ apricots, hence preserving the shelf quality after long-term cold storage.

关 键 词：杏果实 近冰点温度贮藏 贮后品质 活性氧代谢 乙烯代谢 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]