乙烯缓释剂催熟对徐香猕猴桃品质的影响  

The Influence of Ethylene Sustained-Release Preparation on the Quality of Xuxiang Kiwifruit

作　　者：周梦琪 陈昌琳 孟嘉珺 刘怡君 邓莎 吕远平[1,2] ZHOU Mengqi;CHEN Changlin;MENG Jiajun;LIU Yijun;DENG Sha;LÜYuanping(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065;Healthy Food Evaluation Research Center,Sichuan University,Chengdu 610065;Industrial Crop Research Institute-Sichuan Academy of Agricultural Sciences,Chengdu 610300)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]四川大学健康食品科学评价体系研究中心,成都610065 [3]四川省农业科学院经济作物育种栽培研究所,成都610300

出　　处：《食品工业》2022年第1期176-180,共5页The Food Industry

基　　金：四川省重点研发项目:四川特色水果加工关键技术研究及产品开发(2020YFN0149)。

摘　　要：以徐香猕猴桃为研究对象,以质构、色差及营养成分变化为评价指标,研究乙烯缓释剂对猕猴桃品质的影响。结果表明,催熟过程中,猕猴桃总体颜色逐渐变深,硬度、咀嚼性、可滴定酸含量及维生素C含量下降,可溶性固形物含量、可溶性糖含量及糖酸比上升。乙烯缓释剂能够加速猕猴桃品质变化,剂量越大,作用越明显。剂量为1.5 g/4 d,3.0 g/3 d和4.5 g/2 d时,硬度下降至600 g左右,可溶性固形物及可溶性糖含量达14%及13%左右,糖酸比达14左右,为适宜鲜食的质地口感。剂量为1.5 g/3 d或3.0 g/2 d时,猕猴桃硬度范围为700~900 g,便于去皮和工业化生产。剂量为3.0 g/5 d,4.5 g/4 d和6.0 g/3 d时猕猴桃过度成熟,无法满足食用或加工需要。In order to study the effect of ethylene sustained-release preparation on the quality of kiwifruit,the changes of texture,color and nutritional compounds of Xuxiang kiwifruit under different dosages of ethylene sustained-release preparation were measured.The results showed that during the ripening process,the color of kiwifruit gradually darkened.The hardness,chewiness,titratable acid content and vitamin C content showed a decreasing trend.The soluble solid content,soluble sugar content and sugar-acid ratio showed an increasing trend.Ethylene sustained-release preparation could accelerate the quality change of kiwifruit.The more ethylene sustained-release preparation was added,the more obvious effect was.The suitable texture and taste could be achieved by using ethylene sustained release preparation,and the dosages were 1.5 g for 4 d,3.0 g for 3 d and 4.5 g for 2 d,respectively.The hardness decreased to 600 g,and the soluble solid content and sugar content reached about 14% and 13%,respectively.The sugar-acid ratio reached about 14.When the dosages were 1.5 g for 3 d or 3.0 g for 2 d,the hardness was at the range of 700-900 g,which was convenient for peeling and subsequent processing.When the dosages were 3 g for 5 d,4.5 g for 4 d and 6.0 g for 3 d,kiwifruit was too mature to eat or to be processed.

关 键 词：猕猴桃 人工催熟 乙烯缓释剂 

分 类 号：S663.4[农业科学—果树学]