不同热处理对“台农一号”杧果贮藏品质的影响  

Effect of Different Heat Treatment on Storage Quality of“Taianong No.1”

作　　者：李颜萍 王烨熔 农艳丰 黄慧俐 钟勇 蒋强 陈千付 李曦 LI Yanping;WANG Yerong;NONG Yanfeng;HUANG Huili;ZHONG Yong;JIANG Qiang;CHEN Qianfu;LI Xi(Jingxi Agriculture and Rural Bureau,Baise,Guangxi 533899,China;College of Agriculture and Food Engineering,College of Subtopical Charaeteristic Agricultrual Industry,Guangxi Key Laboratory of Mango Biology,Baise University,Baise,Guangxi 533000,China;Baise Modern Agricultural Technology Research and Extension Center,Baise,Guangxi 533000,China;Institute of Tropical Crop Variety Resources,Chinese Academyof Tropical Agricultural Sciences,Haikou,Hainan 571101,China)

机构地区：[1]靖西市农业农村局,广西百色533899 [2]百色学院,农业与食品工程学院,亚热带特色农业产业学院,广西芒果生物学重点实验室,广西百色533000 [3]广西百色市现代农业技术研究推广中心,广西百色533000 [4]中国热带农业科学院,热带作物品种资源研究所,海南海口571101

出　　处：《农产品加工》2025年第3期23-28,37,共7页Farm Products Processing

基　　金：广西高校中青年教师科研基础能力提升项目(2020KY19025);广西自然科学基金项目(2022GXNSFBA035558)。

摘　　要：为研究不同热处理对“台农一号”杧果贮藏品质的影响,选择形状大小相近、无损伤的有胚“台农一号”杧果为试验材料,分别进行0(对照组),10,15,20 min的50℃热处理(水浴锅),以病斑指数、失重率、果实硬度、可溶性固形物、维C含量、呼吸强度等作为评价指标。结果表明,热处理对“台农一号”杧果保鲜品质具有积极的作用,其中10 min和15 min的50℃热浸泡处理效果最佳。在50℃下热水处理10,15 min能降低“台农一号”杧果果实的发病率,延长贮藏时间,且对杧果果实内外品质无损害。In order to study the influence of different heat treatment on the storage quality of the mango,the damage-free mango with similar shapes were selected as experimental materials,heat treatment of 50℃treatment at 0(control),10,15 and 20 min,respectively(water bath pot).Disease spot index,weight loss rate,fruit hardness,soluble solids,VC content and respiratory intensity were used as evaluation indexes.These results showed that heat treatment had a positive effect on the preservation quality of“Tainong No.1”fruit,of which 10 min and 15 min of 50℃heat treatment effect was the best.Hot water treatment of 10 and 15 min at 50℃could reduce the incidence of mango fruit,prolong the storage time,and did not damage the internal and external quality of mango fruit.

关 键 词：杧果 热处理 保鲜 品质 

分 类 号：S436.67[农业科学—农业昆虫与害虫防治]