电商物流对杏运输微环境及货架品质的影响  

Effects of E-commerce Logistics on Transport Microenvironment and Shelf Quality of Apricot

作　　者：陈园园 张京社 CHEN Yuanyuan;ZHANG Jingshe(College of Food Science and Engineering,Shanxi Agricultural Univercity,Taiyuan 030031,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太原030031

出　　处：《山西农业科学》2022年第2期266-271,共6页Journal of Shanxi Agricultural Sciences

基　　金：山西省财政支农项目(2016LSCP-08)。

摘　　要：杏在经过常温电商物流运输后极易发生腐烂变质,严重影响果实后期食用。为改善杏电商物流方式,设置预冷、冰袋、预冷+冰袋3种处理,且与对照(不预冷且不加冰袋)进行对比,测定不同方式下杏运输过程中微环境的温湿度变化及杏后期货架品质变化情况。结果表明,预冷处理的初始温度较低,仅为4.27℃,但升温速率最快,温差较大,运输14 h后与常温运输温度接近,预冷处理的果实货架期糖酸比差值仅为0.11,与对照(糖酸比差值为0.38)差异显著,但在杏硬度的保持及降低腐烂率上没有明显效果;冰袋处理与对照相比,也能显著降低初始温度(18.83℃),升温速率慢且稳定,但冰袋处理湿度最大,长时间保持在95%~100%,容易滋生病菌,运输后货架5 d果实腐烂率最高,达88.89%,在降低失重率、保持糖酸比上也没有明显效果;预冷+冰袋处理的初始温度最低,仅为4.20℃,升温速率较慢,17.5 h后升温至20℃,相对湿度波动最大,2 h内相对湿度由94.30%降至47.77%,之后持续增高至90%以上,预冷+冰袋处理的果实货架期硬度差为0.002 kg/cm^(2),糖酸比差值为0.07,对电商物流杏硬度及糖酸比的保持效果最好,且腐烂率最低,仅为22.22%。预冷+冰袋是杏电商物流的最佳选择。Apricot is easy to rot and deteriorate after normal temperature e-commerce logistics transportation,which seriously affects the subsequent edibility of fruit.In order to improve the logistics mode of apricot e-commerce,three treatments of prechilling,ice pack and pre-chilling+ice pack were set and compared with the control(without precooling or ice bag)to determine the changes of temperature and humidity in the microenvironment during apricot transportation,and the shelf quality of apricot in the later stage.The results showed that the initial temperature of pre-chilling treatment was only 4.27℃,but the heating rate was the fastest and the temperature difference was large.After 14 h of transportation,the temperature of pre-chilling treatment was close to that of normal temperature transport,the difference in sugar-acid ratio of pre-chilling treatment was only 0.11,which was significantly different from that of the control(the difference in sugar-acid ratio was 0.38),but it had no obvious effect on maintaining the hardness and reducing the decay rate of apricot.Compared with the control,ice pack treatment could also significantly reduce the initial temperature(18.83℃),and the heating rate was slow and stable,but the humidity of ice pack treatment was the largest,which is maintained at 95%-100%RH for a long time,which was easy to breed bacteria.After 5 d of transport,the fruit decay rate of ice pack treatment on the shelf was the highest,up to 88.89%.It had no obvious effect on reducing weight loss rate and maintaining rise of the sugar acid ratio.The initial temperature of pre-chilling+ice pack treatment was the lowest,only 4.20℃,and the heating rate was slow.After 17.5 h,the temperature rose to 20℃,and the relative humidity fluctuated the most.Within 2 h,the relative humidity decreased from 94.30%to 47.77%,and then continuously increased to more than 90%.The hardness difference of pre-chilling+ice pack fruits during shelf life was 0.002 kg/cm^(2),and the difference of sugar-acid ratio was 0.07,which showe

关 键 词：杏 蓄冷 电商物流 温湿度 品质 

分 类 号：S662.2[农业科学—果树学]