不同保鲜处理对软枣猕猴桃营养品质的影响  

Effects of three preservation treatments on nutritional quality of Actinidia argutes

作　　者：马冬菁[1] 王斯彤 王聪雅 刘怡菲[1] 黄夏[1] 范俊岗[1] 陈罡[1] MA Dongjing;WANG Sitong;WANG Congya;LIU Yifei;HUANG Xia;FAN Jungang;CHEN Gang(Liaoning Academy of Forestry,Shenyang 110032,China;College of Light Industry,Liaoning University,Shenyang 110036,China)

机构地区：[1]辽宁省林业科学研究院,辽宁沈阳110032 [2]辽宁大学轻型产业学院,辽宁沈阳110036

出　　处：《辽宁林业科技》2022年第1期6-8,61,共4页Liaoning Forestry Science and Technology

基　　金：辽宁省“兴辽英才计划”项目(XLYC1902081);辽宁省自然基金资助计划项目(2019-MS-189);辽宁省农业科学院学科建设计划项目(2019DD21732)。

摘　　要：为研究不同保鲜技术对软枣猕猴桃贮藏期间营养成分的影响,该研究采用1.5%壳聚糖活性涂膜(CH)、1.5%壳聚糖柠檬精油复合涂膜(CHO)和1μL·L;1-甲基环丙烯(1-MCP)对软枣猕猴桃进行保鲜处理,测定果实在4℃条件下贮存过程中VC含量、可滴定酸和可溶性固形物含量变化情况。结果表明,3种保鲜处理对维持软枣猕猴桃果实营养品质均具有明显效果。其中CH组和1-MCP组处理的软枣猕猴桃果实VC含量较稳定;1-MCP组处理的可滴定酸含量最好;CHO组处理对于减缓可溶性固形物含量上升速度、延长保鲜时间效果最好。该研究结果旨在为1-MCP和壳聚糖涂膜技术在猕猴桃低温保鲜中的应用提供理论依据。In order to study the effects of different preservation technologies on the nutritional composition of Actinidia argutes during storage,three methods including chitosan coating with concentrations of 1.5%(CH),chitosan-lemon essential oil coatings with concentrations of 1.5%(CHO),1-methylcyclopropene(1-MCP)were used to preserve Actinidia argutes. The contents of VC,titratable acid and soluble solid in fruits were determined during storage at 4℃. The results indicated that the three preservation treatments all had obvious effects on maintaining the nutritional quality of A. argutes. The content of VC in A. argutes fruit were more stable for CH treatment and 1-MCP treatment. The titratable acid content was highest in 1-MCP treatment. CHO treatment has the best effects on slowing down the increase rate of soluble solid content and prolonging the preservation time. The results were designed to provide theoretical basis for the application of 1-MCP and chitosan coating technology in Actinidia argutes preservation at low temperature.

关 键 词：软枣猕猴桃 壳聚糖 涂膜 1-MCP 贮藏 

分 类 号：S759.3[农业科学—森林经理学]