新疆不同品种鲜杏在低温贮藏期间品质变化  

Quality Changes of Different Varieties of Fresh Apricot during Low-temperature Storage in Xinjiang

作　　者：阿丽耶·图尔荪 沈康 王伟华[1,2] ALIYE Tuersun;SHEN Kang;WANG Weihua(College of Food Science and Engineering,Tarim University,Alar 843300,Xinjiang,China;Key Laboratory of Deep Processing Corps of Agricultural Products of Southern Xinjiang,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品研究与开发》2023年第21期46-50,共5页Food Research and Development

摘　　要：以3个新疆鲜杏品种小白杏、小红杏、李杏为试验材料,研究(4±2)℃温度下不同品种鲜杏的品质特性变化。结果表明:随着贮藏时间的延长,小白杏的果实维生素C含量、可滴定酸含量和硬度下降幅度最大,李杏果实的可溶性固形物含量和可滴定酸含量下降幅度最小。低温贮藏前20 d,3个品种的腐烂率均为0%;贮藏至40 d时,小白杏的腐烂率高达32%,小红杏的腐烂率为28%,而李杏的腐烂率仅为21%。综合分析,3个品种鲜杏果实在低温条件下均具有良好的贮藏性,李杏和小红杏的贮藏性明显优于小白杏。Three Xinjiang fresh apricot varieties('Xiaobai apricot','Xiaohong apricot',and 'Li apricot')were used as experimental materials to study the quality characteristics of different varieties of fresh apricots at(4 ± 2)℃.The results showed that with the increase in storage time,'Xiaobai apricot' had the greatest decrease in vitamin C content,titratable acidity,and hardness among the fruit varieties,while 'Li apricot' had the smallest decrease in soluble solid content and titratable acidity.First 20 days of storage at low temperatures,all three varieties had a decay rate of 0%.However,after 40 d of storage,'Xiaobai apricot' had a decay rate as high as 32%,'Xiaohong apricot' had a decay rate of 28%,while 'Li apricot' had a decay rate of only 21%.Overall,the three varieties of fresh apricots had good storage properties under low-temperature conditions,with 'Li apricot' and 'Xiaohong apricot' demonstrating better storage properties than 'Xiaobai apricot'.

关 键 词：鲜杏 采后贮藏 软化 低温贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]