原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响  

Effect of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package

作　　者：李自芹 李文绮 谷天雨 张正红 马小宁[1] 刘成江[1] LI Ziqin;LI Wenqi;GU Tianyu;ZHANG Zhenghong;MA Xiaoning;LIU Chengjiang(Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi Xinjiang 832000,China;Shihezi quality and Measurement Institute,Shihezi Xinjiang 832000,China;Xinjiang Production and Construction Corps Quality and Technical Evaluation Center,Urumqi 830000,China)

机构地区：[1]新疆农垦科学院,新疆石河子832000 [2]石河子质量与计量检测所,新疆石河子832000 [3]新疆生产建设兵团质量技术评价中心,乌鲁木齐830000

出　　处：《新疆农业科学》2024年第6期1416-1422,共7页Xinjiang Agricultural Sciences

基　　金：新疆生产建设兵团重点领域科技攻关计划项目(2022AB001,2020AB012);新疆生产建设兵团民生实事项目“红枣保鲜、加工技术提升与示范”;新疆生产建设兵团富硒土壤区农产品重金属风险评估项目;新疆维吾尔自治区农业农村厅农产品质量风险评估(xjfxpj2023)。

摘　　要：【目的】研究原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响。【方法】以现摘七成熟精河枸杞为试材,分别采用4个不同的处理方式对鲜食枸杞采后商品化处理,室温下模拟快递环境,研究8 d内不同处理方式对鲜食枸杞的质量损失率、腐烂率、呼吸强度、果肉硬度、SSC、褐变指数和感官评价的影响。【结果】与处理1和处理2相比,处理3和处理4均在一定程度上提高了枸杞鲜果的贮藏品质。在第8 d,处理4果实的腐烂率较处理1、2、3分别降低了13.9%、10.9%和4.2%,尤其是处理4,褐变指数在第8 d仅为处理1的50%。【结论】1.5%H_(2)O_(2)结合原位差压预冷处理能更好的保持枸杞鲜果的生理指标和营养物质,维持果实的商品特性,可作为鲜食枸杞规模化贮运保鲜技术。【Objective】Study of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package【Methods】With seven mature Jinghe Lycium barbarum as test material,four different treatment methods were used to treat fresh lycium barbarum post-harvest commercialization,and the express environment was simulated at room temperature.The effects of different treatments on mass loss rate,decay rate,respiratory intensity,pulp firmness,SSC,Browning index and sensory evaluation of fresh Lycium barbarum during 8 days were investigated.【Results】Compared with treatment 1 and 2,the storage quality of fresh wolfberry in treatment 3 and 4 was improved to some extent.On day 8,the fruit rot rate of treatment group 4 was reduced by 13.9%,10.9%and 4.2%compared with that of treatment 1,2 and 3,respectively.In particular,the Browning index of treatment group 4 was only 50%of that of treatment group 1 on day 8.【Conclusion】1.5%H_(2)O_(2)combined with in situ differential pressure precooling treatment can better maintain the physiological indexes and nutrients of fresh Lycium barbarum and maintain the commercial characteristics of fruits,which can be used as a practical technology for large-scale storage and preservation of fresh Lycium barbarum.

关 键 词：鲜食枸杞 原位差压预冷 过氧化氢 品质 

分 类 号：S603.9[农业科学—园艺学] TH2[机械工程—机械制造及自动化]