砂梨品种果实冷藏期间质地及品质差异性评价  

Evaluation on fruit texture and quality of different pear varieties during cold storage

作　　者：周慧娟[1,2] 叶正文 曾思懿[1,2] 王晓庆 骆军[1,2] ZHOU Hui-juan;YE Zheng-wen;ZENG Si-yi;WANG Xiao-qing;LUO Jun(Forest and Fruit Tree Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Shanghai Key Laboratory of Protected Horticultural Technology,Shanghai 201403,China)

机构地区：[1]上海市农业科学院林木果树研究所,上海201403 [2]上海市设施园艺技术重点实验室,上海201403

出　　处：《食品与机械》2023年第1期125-131,共7页Food and Machinery

基　　金：上海市农委重点攻关项目(编号:2121906);上海市农业科学院攀高计划(编号:PG21221)。

摘　　要：目的:确定砂梨品质形成及劣变关键点。方法:以早生新水、沪晶梨18、沪晶梨67为试材,将成熟度一致的3个品种的梨果实于(1.0±0.5)℃、相对湿度85%~90%的冷库中贮藏60 d,每10 d测定果实品质和10个电子鼻传感器的感应值。结果:沪晶梨18和早生新水为典型的果糖积累型,沪晶梨67为山梨醇积累型,3个品种梨均为苹果酸积累型。冷藏期间,沪晶梨67可保持较高的果实带皮硬度、果肉组织硬度、脆性和咀嚼性;含有较高的葡萄糖、山梨醇和总糖含量,可滴定酸、苹果酸含量较稳定;贮藏风味浓郁,受冷藏时间调控小,耐贮性佳。沪晶梨18的果皮特性、紧实度和脆性优于早生新水,拥有较高的果糖、苹果酸含量和果糖/总糖,可保持较高的甜酸度,贮藏风味浓郁。早生新水易软化,可滴定酸含量呈急剧下降趋势,综合风味受贮藏时间调控大,不耐贮。早生新水和沪晶梨67梨果实挥发性化合物发生了明显变化,特别是氮氧化合物、甲烷、硫化物、乙醇等挥发性化合物。结论:早生新水、沪晶梨18、沪晶梨67的安全冷藏期分别为30,40,60 d。Objective:To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage.Methods:Zaoshengxinshui,Hujingli18,Hujingli67 were used as materials,the fruit of three varieties with the same ripeness were stored in cold storage at(1.0±0.5)℃and relative humidity of 85%~90%for 60 days,fruit texture,total soluble solids,titratable acid,sugar and acid contents and 10 sensor values were determined every 10 days.Results:Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation,and all three varieties were the type of malic acid accumulation.During cold storage,the fruit of Hujingli67 can maintain higher firmness with peel,firmness of pulp,crispness and chewiness;Higher content of glucose,sorbitol and total sugar;Stable content of titratable acid and malic acid;The storage flavor is less controlled by the cold storage time;Through the cold storage technology,it shows rich in storage.Hujingli18 is superior to Zaoshengxinshui in peel characteristics,compactness and crispness.Hujingli18 has high fructose,malic acid content and fructose/total sugar,which can keep high sweetness and acidity,and has strong flavor in storage.Zaoshengxinshui is easy to be softened,the content of titratable acid shows a sharp decline trend,the comprehensive flavor is regulated by the storage time,and is less resistant to cold storage.The volatile compounds in fruit of Zaoshengxinshui and Huiing pear 67 were obviously changed,especially the volatile compounds such as nitrogen oxides,methane,sulfur compounds and ethanol.Conclusion:The safe cold storage periods of Zaoxinshui,Hujing pear 18 and Hujing pear 67 are 30,40 and 60days,respectively.

关 键 词：砂梨 耐贮性 风味 电子鼻 糖酸 质构 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]