采后流通温度对精品包装苏州青感官及内在品质的影响  

Effect of postharvest circulation temperature on sensory and internal qualities of boutique packaging pakchoi

作　　者：马佳佳 孙灵湘 黄桂丽 全鑫瑶 隋思瑶 王毓宁[1] MA Jia-jia;SUN Ling-xiang;HUANG Gui-li;QUAN Xin-yao;SUI Si-yao;WANG Yu-ning(Taihu Research Institute of Agricultural Sciences,Suzhou 215105,China)

机构地区：[1]江苏太湖地区农业科学研究所,江苏苏州215105

出　　处：《江苏农业学报》2023年第1期218-228,共11页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目[CX(20)1008];江苏省农业重大技术协同推广计划项目(2021-ZYXT-02-3);苏州市农业科学院基金项目(21010)。

摘　　要：为进一步明确采后流通影响精品包装叶菜品质的温度和关键环节,以苏州青为试验对象,模拟产地处理→贮藏/流通→配送末端→货架的流通程序,研究苏州青在流通过程中呼吸代谢、外观、质地、风味、滋味及营养物质含量的变化。结果表明,与常温(20.0℃)流通相比,低温(5.0℃)流通抑制了苏州青的总呼吸速率与糖酵解途径(Embden-Meyerhof-Parnas,EMP)、三羧酸循环(Tricarboxylic acid cycle,TCA)途径的呼吸速率,保持了其苦味、涩味,并具有较高的甜味氨基酸含量增幅,延缓了其组织剪切力、咸味的上升及叶绿素含量的损失。综合分析可知,EMP途径是苏州青模拟流通条件下的呼吸主路径,各呼吸代谢路径对流通温度存在差异化响应,货架1 d是总呼吸以及EMP、TCA途径呼吸的转折点,流通贮藏是影响苏州青剪切力和整体挥发性气味的重要环节。真空预冷环节可以延缓苏州青质地变化,也会造成叶绿素a损失。研究结果可为精品包装苏州青的流通温度控制提供理论依据和数据支撑。In order to further clarify the temperature and key links of postharvest circulation affecting the qualities of high-quality packaged leafy vegetables,this study took pakchoi as the experimental object to simulate the circulation procedure including origin treatment,storage/circulation,distribution end and shelf.The changes of respiratory metabolism,appearance,texture,flavor,taste and nutrient content of pakchoi during circulation were studied.The results showed that compared with normal temperature(20.0℃)circulation,low temperature(5.0℃)circulation inhibited respiration rates of the total pathway,embden-meyerhof-parnas(EMP)pathway and tricarboxylic acid cycle(TCA)pathway of pakchoi,maintained the bitterness,astringency and higher sweet amino acid growth rate of pakchoi,and delayed the rise of tissue shear force,saltiness and the loss of chlorophyll.Comprehensive analysis showed that EMP was the main respiratory pathway of pakchoi under simulated circulation conditions.Each respiratory metabolic pathway had differential response to circulation temperature.The first shelf day was the turning point of total respiration pathway,EMP pathway and TCA pathway.The circulation storage was an important link affecting the shear force and overall volatile odor of pakchoi.The vacuum precooling ring could delay the texture change of pakchoi,but it would cause a certain loss of chlorophyll a.These results can provide a theoretical basis and data support for the temperature control of circulation mode in boutique packaging pakchoi.

关 键 词：温度 流通环节 苏州青 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]