不同货架温度对冰温贮藏红富士苹果品质的影响  

Effects of Different Shelf Temperatures on Quality of Red Fuji Apples after Ice Storage

作　　者：赵迎丽 张微 张立新 王亮 张晓宇 陈会燕 ZHAO Yingli;ZHANG Wei;ZHANG Lixin;WANG Liang;ZHANG Xiaoyu;CHEN Huiyan(Institute of Storage and Fresh Preservation of Agricultural Products,College of Food Science and Engineering,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西农业大学食品科学与工程学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《农产品加工》2021年第17期22-26,共5页Farm Products Processing

基　　金：山西省科学技术发展计划(农业部分)项目(2015-TN-03-10);山西省重点研发(重点)项目子项目(201703D211001-06-03);山西省农业科学院农业科技成果转化与示范推广项目(2020CGZH03-03)。

摘　　要：红富士苹果冰温、0℃下贮藏5个月、7个月后分别移入不同温度货架,对果实感官及营养品质进行比较研究。结果表明,与0℃贮藏相比,5个月、7个月冷藏及货架期,冰温贮藏保持了红富士苹果较好的贮藏期及货架期品质。5℃货架温度较15℃下果实失重、硬度、可溶性固形物含量、可滴定酸含量下降缓慢,果面h值增加及果肉L*值下降减缓,花色苷、类黄酮、总酚含量损失率低。果实的营养品质较感官品质在较高的货架温度下损失率更高。因此,适宜的低温贮藏及货架温度可有效保持果实的感官及营养品质。Red Fuji apples were stored at ice temperature and 0℃for 5 months and 7 months respectively.The sensory and nutritional quality of Red Fuji apples were compared.The results showed that compared with 0℃storage,ice temperature storage maintained better storage life and shelf life quality of Red Fuji fruit during 5 months and 7 months cold storage and shelf life.The fruit weight loss,firmness,soluble solid content and titratable acid content decreased slowly at 5℃compared with 15℃,the increase of fruit surface hvalue and the decrease of pulp L*slowed down,and the loss rate of anthocyanins,flavonoids and total phenols content was low.The loss rate of nutritional quality of fruit was higher than that of sensory quality at higher shelf temperature.It could be seen that the appropriate low temperature storage and shelf temperature can effectively maintain the sensory and nutritional quality of fruits.

关 键 词：红富士苹果 冰温 货架 品质 

分 类 号：S609.3[农业科学—园艺学]