冰温贮藏对软儿梨色泽及挥发性风味物质的影响  

Effects of Ice Temperature Storage on Color and Volatile Flavor Compounds of Ruaner Pears

作　　者：李祯 杨发军 张霁红[3] 李明泽[3] 胡生海[3] 谢亚琼 秦飞 LI Zhen;YANG Fajun;ZHANG Jihong;LI Mingze;HU Shenghai;XIE Yaqiong;QIN Fei(Zhangye Water-saving Agriculture Experimental Station,Gansu Academy of Agricultural Sciences,Zhangye Gansu 734000,China;Gansu Weishuiyuan Pharmaceutical Technology Co.,Ltd.,Weiyuan Gansu 748200,China;Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃省农业科学院张掖节水农业试验站,甘肃张掖734000 [2]甘肃渭水源药业科技有限公司,甘肃渭源748200 [3]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《寒旱农业科学》2024年第11期1042-1047,共6页Journal of Cold-Arid Agricultural Sciences

基　　金：甘肃省农业科学院重点研发计划项目(2023GAAS16);兰州市科技计划项目(2022-2-97)。

摘　　要：为了考察冰温贮藏对软儿梨色泽及风味物质的影响,通过温度时间曲线确定软儿梨的冰点温度,对比冰温、常温贮藏0、3、6、9、12、15 d软儿梨色泽变化,分析其贮藏6、12 d挥发性风味物质的变化。结果表明,软儿梨在冰温(-2.1℃)、常温(20℃)贮藏条件下,随着贮藏时间的延长,色度值(L^(*)、a^(*)和b^(*))整体呈上升趋势,且冰温组第15 d L^(*)值增加量比常温组低31.7%;色差值ΔE整体呈下降趋势,贮藏15 d,冰温组比常温组ΔE值减少量低22.7%。软儿梨果实中共检测出37种风味物质,其中酯类、醛类、醇类是软儿梨的主要风味物质成分;贮藏12 d,与常温组相比,冰温贮藏软儿梨中酯类含量高2.01个百分点、醇类含量低0.55个百分点,其中正己酸乙酯、乙酸己酯,分别高1.22、7.18个百分点,正己醇含量低0.62个百分点。冰温贮藏可延缓软儿梨色泽劣变和减缓其风味物质的挥发,使其保持良好的品质和特有的风味。To investigate the effect of ice temperature storage on the color and flavor substances of Ruaner pears,the freezing point temperature of Ruaner pears was determined by temperature time curve.The color changes of Ruaner pears after storage at 0,3,6,9,12 and 15 days at ice temperature and room temperature were compared,and the changes of volatile flavor substances on the 6th and 12th days of storage were compared.The results showed that under the conditions of ice temperature(-2.1℃)and room temperature(20℃),the chromaticity values(L^(*),a^(*)and b^(*))increased with the extension of storage time.The increase of L^(*)value in the ice temperature group was 31.7%lower than that in the normal temperature group on the 15th day.The color difference valueΔE showed a downward trend,on the 15th day of storage,the decrease ofΔE in ice temperature group was 22.7%lower than that in normal temperature group.A total of 37 flavor substances were detected in Ruaner pear fruits,among which esters,aldehydes and alcohols were the main flavor substances.On the 12th day of storage,compared with the normal temperature group,the ester content in Ruaner pears stored at ice temperature was 2.01 precent higher and the alcohol content was 0.55 percent lower,in which the ethyl n-caproate and hexyl acetate contents were 1.22 precent and 7.18 precent higher,respectively,and the n-hexyl alcohol content was 0.62 precent lower.Ice temperature storage can delay the color deteriorationand slow down the volatilization of flavor compounds in Ruaner pears,allowing them to maintain good quality and unique flavor.

关 键 词：软儿梨 冰点 冰温贮藏 色泽 风味物质 

分 类 号：S661.2[农业科学—果树学]