高氧处理对蜜橘果实采后贮藏特性的影响  

Effects of High-Level Oxygen Treatments on Postharvest Storage Characteristics of Mandarin Fruits

作　　者：汤慧 陈可馨 周婷 曾凯芳[1,2] 邓丽莉[1,2] TANG Hui;CHEN Ke-xin;ZHOU Ting;ZENG Kai-fang;DENG Li-li(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心(西南大学),重庆400715

出　　处：《保鲜与加工》2021年第3期48-55,共8页Storage and Process

基　　金：重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0027);重庆市社会民生科技创新专项项目(cstc2015shmszx80004)。

摘　　要：为考察高氧处理对蜜橘果实贮藏特性的影响,以重庆本地蜜橘果实为试材,在25℃的环境中分别用体积分数40%、50%和60%的高氧处理蜜橘果实48 h,并以空气下贮藏的蜜橘果实作为对照。结果表明,高氧处理能有效降低蜜橘果实的失重率,加快贮藏蜜橘果实转色速度,提高果实的色泽指数和色差值(a*和h)。其中,40%的高氧浓度可以降低蜜橘果实腐烂率,提高贮藏蜜橘果实的固酸比(TSS/TA)和精氨酸含量。这说明高氧处理在一定程度上可以改善蜜橘果实着色,增强果实抗病能力并维持果实贮藏品质,在蜜橘果实贮藏保鲜方面具有潜在的应用价值。In this study,the storage characteristics of mandarin fruits harvested from Chongqing were investigated after high-level oxygen treatments(including 40%,50%and 60%oxygen)for 48 h at 25℃using the fruits stored in the air as control group.Results showed that high-level oxygen treatments could effectively reduce the weight loss rate,and improve the coloring speeds,color indices and chromatographic parameters(a*and h)of mandarin fruits.In addition,40%O_(2) treatment could also reduce their decay rates,increase the ratios of total soluble solid to titratable acids(TSS/TA)and arginine contents.These results suggested that high-level oxygen treatments could improve the coloration,enhance the disease resistance and maintain the storage quality of mandarin fruits,which showed a potential application value in the mandarin fruits preservation.

关 键 词：高氧处理 蜜橘 转色 品质 贮藏特性 

分 类 号：S609.3[农业科学—园艺学]