低温处理提高自发气调包装墨茄的贮藏品质  

Improving the Storage Quality of Eggplant Stored with Modified Atmosphere Packaging by Low Temperature Treatment

作　　者：陈晴 王祖莲 李焕秀[2] 高佳[1,3] 朱永清 罗芳耀[1] 唐月明 CHEN Qing;WANG Zu-lian;LI Huan-xiu;GAO Jia;ZHU Yong-qing;LUO Fang-yao;TANG Yue-ming(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China;Ministry of Agriculture,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(Southwest Region),Chengdu 610066,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610066 [2]四川农业大学园艺学院,四川成都611130 [3]农业部西南地区园艺作物生物学及种质创制重点实验室,四川成都610066

出　　处：《现代食品科技》2020年第9期134-141,292,共9页Modern Food Science and Technology

基　　金：四川省科技计划项目(2018NZ0001,20ZDYF1649)。

摘　　要：以"黑冠"墨茄为试验材料,研究了4种贮藏温度(6、8、10、12℃)对茄子自发气调包装(MAP)后包装袋内气体成分、茄子贮藏品质和冷害发生的影响,定期测定了贮藏期内各处理包装袋内O2和CO2含量、果肉色泽参数L*值和Hue值、果实硬度、外观指数、腐烂指数、冷害指数、过氧化物酶(POD)、过氧化氢酶(CAT)和多酚氧化酶(PPO)活性的变化情况。结果表明:6℃下的墨茄在10d时出现严重冷害症状,冷害指数高达50.00;8℃下的墨茄在20d时出现严重冷害症状,冷害指数为47.50,且这2个处理在贮藏后期随着冷害加重,包装袋内O2和CO2含量波动大,果肉色泽参数L*值和Hue值、果实硬度、CAT和PPO活性大幅度降低,POD活性快速升高,6℃下的墨茄品质劣变最严重,在20 d时外观指数降至37.22,腐烂指数和冷害指数分别为42.50和52.50。而12℃下MAP贮藏墨茄商品性最好,果肉色泽参数L*值和Hue值以及果实硬度都显著高于6℃和8℃(p<0.05),并能维持POD、CAT和PPO酶活性相对平缓变化,且不易发生冷害。The effects of four temperatures(6,8,10 and 12℃)on gas composition in package bag,storage quality and chilling injury of eggplants stored with modified atmosphere packaging were studied with"Heiguan"eggplant.The changes of O2 and CO2 contents in package bags,flesh color parameters L*value and Hue value,fruit firmness,appearance index,decay index,chilling injury index,peroxidase(POD),catalase(CAT)and polyphenol oxidase(PPO)activities were periodically measured during storage.The results showed that severe chilling injury happened to eggplant at 6℃in the 10 th day,and the chilling injury index was up to 50.00.Severe chilling injury happened to eggplant at 8℃on the 20 th day,the chilling injury index was 47.50.With the aggravation of chilling injury of these two treatments in late stages,the O2 and CO2 contents in the package were greatly fluctuated,the flesh color parameters L*value and Hue value,fruit firmness,CAT and PPO activities were greatly decreased,and the POD activity was rapidly increased,the deterioration of quality of eggplant at 6℃was the most serious,and the appearance index dropped to 37.22 at 20 d,the decay index and the chilling injury index were 42.50 and 52.50,respectively.The commodity of eggplants stored with MAP at 12℃was the best,the flesh color parameters L*value and Hue value and fruit firmness were significantly higher than those at 6℃and 8℃(p<0.05),and the activities of POD,CAT and PPO were maintained relatively stable,and was not prone to chilling injury.

关 键 词：温度 茄子 品质 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]