气调贮藏对金桃猕猴桃货架品质的影响  

Effects of Controlled Atmosphere Storage on the Shelf Quality of Jintao Kiwifruit

作　　者：张四普[1] 王欣锐 崔巍[1] 张柯[1] 胡青霞[2] 鲁云风[3] 苗建银[4] 刘成 牛佳佳[1] ZHANG Sipu;WANG Xinrui;CUI Wei;ZHANG Ke;HU Qingxia;LU Yunfeng;MIAO Jianyin;LIU Cheng;NIU Jiajia(Institute of Horticulture,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Horticulture,Henan Agricultural University,Zhengzhou 450002,China;College of Life Sciences and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,China;College of Food Science,South China Agricultural University/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangzhou 510642,China;Henan Huiyuan Agricultural Science and Technology Development Co.,Ltd.,Taikang 466000,China)

机构地区：[1]河南省农业科学院园艺研究所,河南郑州450002 [2]河南农业大学园艺学院,河南郑州450002 [3]南阳师范学院生命科学与农业工程学院,河南南阳473061 [4]华南农业大学食品学院/广东省功能食品活性物重点实验室,广东广州510642 [5]河南汇缘农业科技发展有限公司,河南太康466000

出　　处：《河南农业科学》2022年第12期162-171,共10页Journal of Henan Agricultural Sciences

基　　金：河南省大宗水果产业技术体系项目(HARS-22-09-G4);河南省农业科学院自主创新项目(2022ZC24);河南省科技攻关项目(222102110386)。

摘　　要：为探究5%O_(2)条件下1%~4%体积分数的CO_(2)气体处理对猕猴桃气调贮藏后货架品质的影响,以金桃猕猴桃为试材,设置气调参数分别为5%O_(2)+1%CO_(2)、5%O_(2)+2%CO_(2)、5%O_(2)+3%CO_(2)和5%O_(2)+4%CO_(2),以普通冷藏为对照,在(1±0.5)℃条件下贮藏210 d后,于常温(25±1)℃下进行腐烂率、冷害指数、失重率、果实硬度、可溶性固形物(Total soluble solid content,TSS)含量、可滴定酸(Titratable acid,TA)含量、乙烯释放速率、过氧化物酶(Peroxidase,POD)活性、过氧化氢酶(Catalase,CAT)活性、超氧阴离子(Superoxide anion,O_(2)^(·-))含量和过氧化氢(Hydrogen peroxide,H_(2)O_(2))含量的测定。结果表明,气调处理均能不同程度降低果实腐烂率、冷害指数和乙烯释放速率,抑制失重率、TSS含量上升,延缓果实硬度、TA含量下降,减少H_(2)O_(2)、O_(2)^(·-)累积,保持较高水平CAT、POD活性。其中,5%O_(2)+3%CO_(2)处理效果最好,货架期10 d,果实的硬度和TA含量最高,分别为1.86 kg/cm^(2)和1.18%,TSS含量最低,为14.6%,CAT活性和POD活性最高,分别为30.0 U/(min·g)和245 U/(min·g),O_(2)^(·-)含量最低,为2.12μmol/g,H_(2)O_(2)含量为4.5μmol/g,且上述指标与对照均差异显著(P<0.05)。综上,建议生产中采用5%O_(2)+3%CO_(2)气调处理进行金桃猕猴桃保鲜,可有效提高果实的货架品质,低温贮藏210 d后,货架期在10 d以上。In order to explore the effects of 1%—4% CO_(2)treatment at 5% O_(2)on the shelf quality of kiwifruit after air-conditioned storage,Jintao kiwifruit was used as test material,and the controlled atmosphere parameters were set as 5%O_(2)+1%CO_(2),5%O_(2)+2%CO_(2),5%O_(2)+3%CO_(2),and 5%O_(2)+4%CO_(2),respectively.After storage at(1±0. 5)℃ for 210 days,the decay rate,chilling injury index,weight loss ratio,fruit firmness,total soluble solid(TSS)content,titratable acid(TA)content,ethylene release rate,peroxidase(POD)activity,catalase(CAT)activity,superoxide anion(O_(2)^(·-))content and hydrogen peroxide(H_(2)O_(2))content were determined at room temperature(25±1)℃. The results showed that different treatments could reduce decay rate,chilling injury index and ethylene production rate,inhibit the increase of weight loss rate and TSS content,delay the decrease of fruit firmness and TA content,reduce the accumulation of H_(2)O_(2)and O_(2)^(·-),and maintain the activities of CAT and POD at higher levels. Among them,5%O_(2)+3%CO_(2)treatment had the best effect. After shelf life of 10 days,the firmness and TA content of fruit were the highest,which were 1. 86 kg/cm^(2)and 1. 18%,respectively. TSS content was the lowest(14. 6%). CAT and POD activities were the highest,which were 30. 0 U/(min·g)and 245 U/(min·g),respectively. O_(2)^(·-) content was the lowest as 2. 12 μmol/g,and H2O_(2)content was 4. 5 μmol/g. And the above indexes were significantly different from general refrigerated treatment(P<0. 05). Therefore,it is suggested to use 5%O_(2)+3%CO_(2)treatment to keep Jintao kiwifruit fresh in production,which can effectively improve the shelf quality of fruit. After 210 days of low temperature storage,the shelf life is more than 10 days.

关 键 词：金桃猕猴桃 气调 贮藏 货架期 品质 

分 类 号：S663.4[农业科学—果树学]