不同采后处理对快递包装下甜樱桃品质的影响  

Effects of different post-harvest treatments on the quality of sweet cherry(Prunus avium L.)under express packaging

作　　者：刘孝永[1] 赵双枝[1] 陈蕾蕾[1] 王凤丽 辛雪[1] 周庆新[1] 苏沃洛夫·亚历山大 裘纪莹 LIU Xiaoyong;ZHAO Shuangzhi;CHEN Leilei;WANG Fengli;XIN Xue;ZHOU Qingxin;ALEKSANDR SUVOROV;QIU Jiying(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100,China;Department of Molecular Microbiology,Institute of Experimental Medicine,Saint-Petersburg 197376,Russia)

机构地区：[1]山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室/农业农村部新食品资源加工重点实验室,山东济南250100 [2]俄罗斯圣彼得堡实验医学研究所,俄罗斯圣彼得堡197376

出　　处：《食品与发酵工业》2020年第24期126-131,共6页Food and Fermentation Industries

基　　金：山东省农业科学院农业科技创新工程(CXGC2017B06);山东省外专双百计划(WST2017004)。

摘　　要：为了改善快递包装下甜樱桃品质不稳定的问题,以新鲜采摘的九成熟“友谊”樱桃为试材,分别用4种不同的采后处理方式(处理1:预冷、处理2:预冷+包装内加冰袋、处理3:预冷+包装内加蓄冷剂、处理4:预冷+弱酸性氧化电位水处理+包装内加蓄冷剂)对甜樱桃进行采后商品化处理。处理并结合泡沫盒包装后于26℃室内放置,每天振荡处理10 min,研究6 d内不同处理方式对甜樱桃果实的质量损失率、霉菌数量、烂果率、果肉硬度、色泽、可溶性固形物、VC含量的影响。结果显示,和处理1相比,处理2、处理3、处理4均可有效降低甜樱桃霉菌数量和烂果率,提高了甜樱桃品质,且处理3和处理4比处理2的防腐保鲜效果更佳。处理4在模拟快递过程2 d时霉菌总数仅为处理1的8.52%,4 d时烂果率6.49%,仅为处理1烂果率的32.45%,防腐效果非常显著。同时处理4的甜樱桃在质量损失率、果肉硬度、色泽、可溶性固形物、VC含量方面也明显优于其他处理。可见,不同的采后处理方式对快递条件下的甜樱桃品质影响巨大,甜樱桃通过采后及时预冷、电位水杀菌处理和蓄冷剂控温,可显著减少果实表面的霉菌数量,预防腐烂并提升果实品质。In order to improve the quality instability of sweet cherry under express packaging,fresh cherries“friendship”with 90%maturity were used as the test materials,and four different post harvest treatments(1:pre-cooling,2:pre-cooling+ice in foam box,3:pre-cooling+cold storage agent in foam box,and 4:pre-cooling+acidic electrolyzed water treatment+cold storage agent in foam box)were used for post harvest commercialization.After treatment,the experimental boxes were packed and then placed indoor at 26℃,shaking for 10 min per day.And the weight loss,number of fungi,rotting rate,pulp firmness,color,soluble solids and V C content on cherry fruit within 6 days were tested.The results showed that,compared with the sweet cherry which was pre-cooled only before packaging(treatment 1),ice bag,cold storage agent and acidic electrolyzed water treatment could effectively reduce the number of mould and rotten fruit rate and improve the quality of sweet cherry.However,compared with the traditional ice bag(treatment 2),the preservative effect of cold storage agent(treatment 3)and acidic electrolyzed water combined with cold storage agent(treatment 4)was better.The total number of molds in treatment 4 was only 8.52%in the simulated express delivery process for 2 days,and the rotten fruit was only 6.49%in the 4th day.However,it was just 32.45%of the treatment 1,so the preservation effect of treatment 4 was very significant.Meanwhile,the weight loss rate,pulp firmness,color,soluble solids and V C content of sweet cherry treated with treatment 4 were also significantly better than those of other groups.It demonstrated that different post-harvest commercial treatments had great impact on the quality of sweet cherry under express delivery conditions.The number of molds on the surface and the rot rate of the cherry fruit could be significantly reduced,and the quality of fruit could be improved by timely pre-cooling,sterilization with acidic electrolyzed water and temperature control with refrigerant.

关 键 词：甜樱桃 酸性电位水 蓄冷剂 品质 快递包装 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206[轻工技术与工程—食品科学与工程]