不同运输时间对鲜食枣果实品质的影响  

Effects of different transportation time on fruit quality of fresh jujube

作　　者：李丽莉 郝庆[1] 杨晓娟 靳娟 樊丁宇[1] 杨磊[1] LI Lili;HAO Qing;YANG Xiaojuan;JIN Juan;FAN Dingyu;YANG Lei(Institute of Horticultural Crops,Xinjiang Academy of Agricultural Sciences,Urumqi Xinjiang 830091,China)

机构地区：[1]新疆农业科学院园艺作物研究所,新疆乌鲁木齐830091

出　　处：《农业工程》2025年第1期129-132,共4页AGRICULTURAL ENGINEERING

基　　金：红枣产业技术体系专项(XJLGCYJSTX02-2024);现代农业产业技术体系专项(CARS-30-ZZ-19)。

摘　　要：为了探明鲜食枣在常规包装下的常温运输时间,以鲜食枣京沧1号蟠枣为试材,研究不同运输时间(0、2、3、4、5、6和7d)对蟠枣品质的影响。结果表明,随着运输时间的延长,蟠枣腐烂率和质量损失率逐渐升高,运输5d后,蟠枣腐烂率显著升高;果皮转红指数上升,色差L*值和b*值持续下降、a*值呈上升趋势;可溶性固形物含量呈先升高后降低的趋势,在运输5d后达到峰值,为31%。为此,蟠枣运输时间应在5d内,可较好地保持果实商品性,为鲜食枣的贮运和保鲜技术提供理论基础。In order to investigate normal temperature transportation time of fresh jujube under conventional packaging,effect of differ-ent transportation times(0,2,3,4,5,6,7 days)on quality of fresh jujube was studied,Jingcang 1 was selected as experiment material.Results showed that,with extension of transportation time,decay rate and weight loss rate of jujube gradually increased,and fruit decay rate significantly increased after 5 days of transportation.Peel turning red index increased,while color difference values of L*and b*continued to decrease,and a*value showed a rising trend.Total soluble solids(TSS)content showed a trend of first in-creasing and then decreasing,and reached a peak of 31%after 5 days of transportation.Results could conclude that transportation time of flat jujube should be within 5 days,which could better maintain commercial value of fruit,and provide a theoretical basis for storage,transportation,and preservation technology of fresh jujube.

关 键 词：京沧1号 鲜食枣 运输时间 果实品质 

分 类 号：S377[农业科学—农产品加工]