模拟冷链运输处理对杏果实货架期品质的影响  

Effects of Simulated Cold Chain Transportation Treatments on Shelf-Life Qualities of Apricot Fruits

作　　者：巩多蕊 杨莉玲[2] 钱龙 孙俪娜 朱璇 崔宽波[2] GONG Duo-rui;YANG Li-ling;QIAN Long;SUN Li-na;ZHU Xuan;CUI Kuan-bo(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Agricultural Mechanization Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Pherobio Technology Co.,Ltd.,Beijing 101102,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院农业机械化研究所,新疆乌鲁木齐830091 [3]中捷四方生物科技股份有限公司,北京101102

出　　处：《保鲜与加工》2022年第10期10-16,共7页Storage and Process

基　　金：中央财政林草科技推广示范项目(新[2020]TG10号);新疆维吾尔自治区杏产业技术体系(XJCYTX-03-04)。

摘　　要：新疆距内地较远,鲜杏在运输过程中品质劣变加速,货架期短。以新疆“赛买提杏”为试材,模拟采后鲜杏冷链运输过程,以1~2℃和4~6℃为对照,研究近冰温(-1.6~-1.1℃)冷链运输对杏果实货架期品质的影响。结果表明,将近冰温贮藏42 d的杏果实经低温冷链方式出库后,近冰温冷链运输处理的杏果实在17~18℃下的货架期可达6 d,延缓了硬度、可溶性固形物、可滴定酸和抗坏血酸含量的下降及色泽的转变,货架第6天时,硬度为5.04 N,商品率达62.22%。与1~2℃和4~6℃冷链运输组相比,近冰温组感官品质保持最佳,货架期最长。Xinjiang is far from the mainland, the deterioration of fresh apricots is accelerated during transportation and the shelf-life is short. In this study, the Xinjiang ‘Saimaiti apricots’ were used as experimental materials to simulate the cold chain transportation process of fresh apricots after harvest. The effects of cold chain transportation at near freezing temperature(-1.6~-1.1 ℃) on the qualities of apricot fruits during shelf-life were studied with 1~2 ℃and 4~6 ℃ as control. The results showed that the shelf-life of apricot fruits stored for 42 days near freezing temperature could reach to 6 days at 17~18 ℃ after transported by cold chain at freezing temperature, and the decline of hardness, soluble solid, titratable acid, ascorbic acid contents and color changes were delayed. On the 6 th day of shelf-life, the hardness was 5.04 N and commodity rate was 62.22%. Compared with 1~2 ℃ and 4~6 ℃ cold chain transportation groups, the near freezing temperature group maintained the best sensory qualities and the longest shelf-life.

关 键 词：杏果实 模拟冷链运输 近冰温贮藏 货架期 品质 

分 类 号：S609.3[农业科学—园艺学] S662.2