采收成熟度对晚熟W.默科特柑橘贮藏期品质的影响  

Effects of harvesting maturity on the quality changes during storage of late maturing W.Murcott

作　　者：荆佳伊 刘晓佳[1] 邓丽莉[1,2] 姚世响[1,2] 曾凯芳[1,2] Jing Jiayi;Liu Xiaojia;Deng Lili;Yao Shixiang;Zeng Kaifang(College of Food Science,Southwest University,Chongqing 400715,China;Food Storage&Logistics Research Center,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品贮藏与物流研究中心,重庆400715

出　　处：《农业工程学报》2021年第5期303-309,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金资助项目(31772027);重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0027)。

摘　　要：W.默科特(Citrus reticulataBlanco)是中国重要的晚熟柑橘品种,为探究成熟度对果实品质及耐贮性的影响,以7个不同采收期(分别为11月25日,12月10日,12月24日,翌年1月7日,1月21日,2月7日以及2月19日采样)的W.默科特果实为试验材料,对采收点及冷库贮藏期间(0~150 d)的色泽、糖酸组分、抗坏血酸含量、含水率、硬度、失重率及腐烂率等进行测定。在采收点,2月7日采收的柑橘果实完全转黄,抗坏血酸含量、可溶性固形物含量及固酸比均最高。冷库贮藏期间,11月25日采收的果实可溶性固形物含量低,转色较慢;12月下旬和1月上旬采收的果实在贮藏期间未发生腐败变质,失重率均在5%左右,其中12月下旬采收的果实硬度降幅最低且抗坏血酸含量比其他采收期高。研究表明,鲜销及冷藏的W.默科特果实的较佳采收期分别为翌年2月上旬及12月中下旬。研究结果为柑橘果实适时采收提供参考。W.Murcott(Citrus reticulata Blanco)is a variety of late-maturing mandarin in Chongqing of China that has been imported from the United States.There are more medium ripe citrus varieties,but fewer early or late ripe ones in the market.Late ripe W.Murcott can be held until March of the next year for better sustainable development of the citrus industry.In this study,the parameters were measured,including the color,sugar and acid components,ascorbic acid content,relative water content,firmness,weight loss rate,and rot rate of the fruits in seven harvesting periods during cold storage(0-150 days),thereby determining the effect of ripening on fruit quality and storability.Every 45 fruits were selected as a group,and three groups were taken in parallel for the determination of relevant indexes every 15 days.Graphpad Prism 5.0 software was selected to plot all recorded data.Analysis of variance(ANOVA)was performed on a SPSS17.0 software,and Duncan’s multiple comparison was used to analyze the different significance.The results showed that the citrus fruits turned yellow completely in the VI harvest period at the time of harvest(day 0 of storage),where the ascorbic acid content,soluble solid content,and solid-acid ratio were the highest.The soluble solids content of fruits in the harvest period I was low,and the color changed slowly during the storage time.The fruits in the harvest period of V-VII were rotted during storage.In the harvest period of III and IV,the fruits did not deteriorate,where the weight loss rate was less than 5%,and the ascorbic acid content was higher than that in other harvest periods at the end of storage.There were 8 kinds of soluble sugar and 9 kinds of organic acid in the fruit during the storage.The contents of fructose,sucrose,mannose,pyranose,ribose,and xylose all increased first and then decreased with the extension of the harvest period.The content of citric acid and aconite acid decreased with the delay of the harvesting period.The content of aconite acid in fruit was basically unchange

关 键 词：贮藏 品质控制 成熟度 W.默科特 采收期 品质变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]