冷藏贮存影响三红柚果实品质的质构解析  

Effect of Cold Storage on Fruit Quality of Three-red Pomelo and Analysis of Its Cortex Texture

作　　者：吴嘉华 劳秋杏 钟鸣[1] 廖国英 李兴东 黄苑兰 吕汉清 安逸民 许良政[1] WU Jia-hua;LAO Qiu-xing;ZHONG Ming;LIAO Guo-ying;LI Xin-dong;HUANG Yuan-lan;LV Han-qing;AN Yimin;XU Liang-zheng(School of Life Sciences,Jiaying University,Meizhou 514015,China;Bureau of Agriculture and Rural Affairs Bureau of Meixian District of Meizhou 514787,China)

机构地区：[1]嘉应学院生命科学学院,广东梅州514015 [2]梅州市梅县区农业农村局,广东梅州514787

出　　处：《嘉应学院学报》2022年第6期41-45,共5页Journal of Jiaying University

基　　金：广东省科技创新战略专项资金(“攀登计划”专项资金)项目(pdjh2020b0553);广东省普通高校重点科研平台项目(2019GCZX007);广东省驻镇帮镇扶村农村科技特派员重点派驻任务项目(KTP20210213)。

摘　　要：以采自梅县地区三红柚的果实为研究对象,对同时期5℃冷藏贮存(处理组)和室内常温贮存(对照组)20d的三红柚果实进行品质分析,并采用质构仪进行质地剖面分析(TPA)和穿刺测试.结果表明:两种处理方式的三红柚果实平均果形指数一致.冷藏贮存柚果平均可食率比对照组略高,且对照组柚果果实枯水更为严重.冷藏贮存三红柚果实的果皮咀嚼性低于对照组的26.52%,外果皮硬度比对照组略低,中果皮硬度冷藏贮存比对照组略高,中果皮粘性冷藏贮存高于对照组的44.20%.综合而言,5℃冷藏20d的三红柚外果皮木质化程度较低和中果皮海绵组织二次生长程度较小,使得果皮质构优化,柚果枯水得到抑制,果实品质更佳.Fruit quality of three-red pomelos stored at 5℃(treatment group) and ambient temperature(control group) for 20 days,respectively, were analyzed and TPA test and puncture test were carried out with texture analyzer. Results showed that the average fruit shape index of three-red pomelo was the same between the two treatments. The average edible rate of pomelo fruit with cold storage was slightly higher than that of the control group, and the fruit granulation in the control group was more serious. The pericarp chewiness of three-red pomelo with cold storage was 26.52% lower than that of the control group, the exocarp pericarp hardness of cold storage fruit was slightly lower than that of the control group, the mesocarp pericarp hardness of cold storage fruit was slightly higher than that of the control group, and the mesocarp pericarp adhesiveness of cold storage fruit was 44.20% higher than that of the control group. In conclusion, the lignification degree of exocarp pericarp and secondary growth degree of mesocarp pericarp sponge tissue of three-red pomelo were lower when stored at 5℃ for 20d, which resulted in optimum pericarp texture, inhibition of fruit granulation and better fruit quality.

关 键 词：三红柚 冷藏 品质 质构分析 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]