气调处理对茭白贮藏品质的影响  

Effects of controlled atmosphere on storage quality of water bamboo

作　　者：任紫烟 魏雯雯[1] 贾连文[1] 杨相政[1] 王达[1] REN Zi-yan;WEI Wen-wen;JIA Lian-wen;YANG Xiang-zheng;WANG Da(Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan,Shandong 250220,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250220

出　　处：《食品与机械》2023年第7期137-142,164,共7页Food and Machinery

基　　金：山东省科技发展技术项目(现代高效农业)(编号:2021CXGC010809)。

摘　　要：目的:明确气调贮藏对茭白的保鲜效果。方法:以常压冷藏为对照,在0℃和相对湿度为85%~90%的贮藏条件下,比较4种不同比例气体组分(CA1:2%O_(2)+7%CO_(2)+91%N_(2),CA2:5%O_(2)+10%CO_(2)+85%N_(2),CA3:5%O_(2)+7%CO_(2)+88%N_(2),CA4:2%O_(2)+10%CO_(2)+88%N_(2))对茭白感官品质、质构(硬度、咀嚼性、剪切力)、色泽(L^(*)、W_(H)值)、蛋白质、木质素和纤维素、苯丙氨酸解氨酶(PAL)和多酚氧化酶(PPO)活性的影响。结果:气调处理可以显著延缓茭白感官品质、L^(*)值、W_(H)值的下降及可溶性蛋白质的消耗(P<0.05),气调处理中CA2的保鲜效果最好。贮藏90 d,CA2处理茭白PAL、PPO活性显著低于对照组、CA1和CA3(P<0.05),与CA4差异不显著;此外,CA2处理有效抑制了木质素、纤维素的积累,但对木质素和纤维素的抑制效果低于CA3;CA1处理硬度、咀嚼性显著高于其他处理(P<0.05),但剪切力低于CA2。结论:5%O_(2)+10%CO_(2)+85%N_(2)的气体贮藏环境能有效抑制茭白品质劣变,茭白在该条件下贮藏90 d时仍具有良好的商品品质。Objective:To clarify the effect of controlled atmosphere on preservation of water bamboo.Methods:Cold storage under air was used as control,the sensory quality,texture(firmness,chewiness and shear force),color(L^(*)value and W_(H)value),the contents of soluble protein,lignin and cellulose,as well as the activities of phenylalanine ammonia lyase(PAL)and polyphenoloxidase(PPO)were determined under four different gas components(CA1:2%O_(2)+7%CO_(2)+91%N_(2),CA2:5%O_(2)+10%CO_(2)+85%N_(2),CA3:5%O_(2)+7%CO_(2)+88%N_(2),CA4:2%O_(2)+10%CO_(2)+88%N_(2)),then stored at 0℃with the relative humidity(RH)of 85%~90%.Results:Controlled atmosphere(CA)treatment could significantly slow down the decline of sensory quality,L^(*)value and W_(H)value of water bamboo and the consumption of soluble protein(P<0.05).Among these CA treatments,the effects of CA2 treatment on preservation was the best.After 90 d storage,the PAL and PPO activities of CA2 treatment were significantly lower than those of control group,CA1 and CA3(P<0.05),but there was no significant difference with CA4.Moreover,the accumulation of lignin and cellulose were inhibited,but the inhibition effect of CA2 treatment on lignin and cellulose were lower than that of CA3.The firmness and chewiness of CA1 treatment were significantly higher than other treatments(P<0.05),but the shear force was lower than that of CA2.Conclusion:The gas components of 5%O_(2)+10%CO_(2)+85%N_(2)effectively inhibited the quality deterioration of water bamboo,showing the best effect on commodity quality after 90 days of storage,providing theoretical basis and technical support for storage of water bamboo.

关 键 词：茭白 气调 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]