外源磷酸钠对三季梨果实储藏品质的影响  

Effect of Exogenous Application of Sodium Phosphate on Storage Quality of Doteur Jules Guyot Pears

作　　者：曲淋鸿 李灿婴 张希 李雪 葛永红 QU Linhong;LI Canying;ZHANG Xi;LI Xue;GE Yonghong(College of Food Science and Engineering,Bohai University,Jinzhou 121013;National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013)

机构地区：[1]渤海大学食品科学与工程学院,锦州121013 [2]辽宁省食品安全重点实验室,生鲜农产品储藏加工及安全控制技术国家地方联合工程研究中心,锦州121013

出　　处：《食品工业》2022年第4期138-142,共5页The Food Industry

摘　　要：为探究外源磷酸钠对三季梨果实常温储藏品质的影响,将果实用0.5 g/L的磷酸钠溶液和清水(对照)浸泡处理10 min,研究储藏期间果实品质的变化。结果表明,外源磷酸钠处理显著延缓了果肉硬度的下降,显著降低乙烯释放量,可维持较高的可溶性固形物含量。此外,磷酸钠处理还延缓了可滴定酸的下降,显著抑制了水不溶性果胶含量的下降及水溶性果胶的生成。由此表明,外源磷酸钠能够保持三季梨果实的储藏品质,延缓衰老进程。In order to explore the effect of sodium phosphate on storage quality of Doteur Jules Guyot pears,the fruits were soaked in 0.5 g/L sodium phosphate solution and water for 10 min to investigate the changes of quality parameters during room temperature storage.The results showed that exogenous sodium phosphate treatment significantly delayed the decline of flesh hardness,remarkably reduced ethylene release and maintained high soluble solid content in pears.Moreover,sodium phosphate delayed the decline of titratable acid,and significantly inhibited the decline of water-insoluble pectin content and the formation of water-soluble pectin in pears.The results suggested that exogenous application of sodium phosphate could maintain the storage quality of Doteur Jules Guyot pears and delay the senescence process.

关 键 词：三季梨 磷酸钠 乙烯释放量 果胶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]