冰温贮藏及出库方式对欧李保鲜效果的影响  

The effect of ice storage and delivery method on the fresh-keeping effect of plum

作　　者：李静仪 王增利[1] 昌萍 刘欢 王福英 LI Jing-yi;WANG Zeng-li;CHANG Ping;LIU Huan;WANG Fu-ying(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Beijing Research Center for Information Technology in Agriculture,Beijing 100097,China;Beijing Ou Li Production and Marketing Cooperative,Beijing 101203,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]北京农业信息技术研究中心,北京100097 [3]北京市庄户人欧李产销专业合作社,北京101203

出　　处：《食品与机械》2021年第6期155-161,共7页Food and Machinery

摘　　要：以农大七号欧李为试材,通过对不同贮藏条件(冰温-0.5℃、冷藏4℃)下果实品质和生理生化指标的变化规律进行分析,探讨冰温贮藏对欧李果实的贮藏保鲜效果。分别测定了贮藏过程中欧李的生化指标、老化程度和抗氧化能力;同时对冰温贮藏后的欧李采用4种出库方式,探究其对冰温贮藏欧李营养成分的影响。试验结果表明:与4℃冷藏相比,冰温贮藏可以显著抑制欧李果实的呼吸速率和果实细胞膜透性的增加,延缓呼吸高峰和丙二醛的积累;有效减少果实失重率和果柄褐变率,维持果实硬度、提高好果率;显著抑制多酚氧化酶和过氧化物酶的活性,保持较高的超氧化物歧化酶活性。在对不同出库方式的比较中,间接出库至10℃能保持较稳定的可滴定酸含量和较高水平的维生素C、黄酮和总酚等营养物质。研究结果表明冰温贮藏更有利于果实品质的保持,最适宜的出库条件为间接出库至10℃。“Nongda No.7”plum was used as the test material,and the changes of fruit quality and physiological and biochemical indexes under different storage conditions(-0.5℃and 4℃)were analyzed to explore the effect of ice temperature storage on plum fruit storage and preservation effect.The biochemical indexes,aging degree and anti-oxidation ability of plum were explored during storage.Meanwhile,four types of delivery methods were adopted for the plums stored at ice temperature.By comparing the titratable acid,V C,flavonoids,and total phenol contents of plums after being shipped out of the warehouse,the nutrient components of plums stored at ice temperature were explored.The experiment results showed that,compared with cold-storage,ice-storage could significantly inhibit the increase of the respiration rate and fruit cell membrane permeability of plum fruit and delay the peak of respiration and the accumulation of malondialdehyde.Moreover,ice-storage could effectively reduce fruit weight loss and stalk browning,maintain fruit firmness,increase the rate of good fruit,significantly inhibit polyphenol oxidase activities and peroxidase,and maintain high superoxide dismutase activity.Comparing different delivery methods,indirect delivery to 10℃could maintain a relatively stable titratable acid content and a higher level of nutrients,such as V C,flavonoids and total phenols.Research shows that ice-storage is more conducive than cold-storage to the maintenance of fruit quality,and the most suitable storage condition is indirect storage to 10℃.

关 键 词：冰温贮藏 保鲜效果 欧李 贮藏品质 出库方式 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]