静磁场辅助超冰温对鲜切猕猴桃贮藏品质的影响  

Effects of Static Magnetic Field Assisted Ultra-ice Temperature on the Storage Quality of Fresh-Cut Kiwi Fruits

作　　者：罗犇 王文欣 王凤玲[1] 何兴兴 刘朴 关文强[1] LUO Ben;WANG Wenxin;WANG Fengling;HE Xingxing;LIU Pu;GUAN Wenqiang(Tianjin Key Laboratory of Food Biotechnology,School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Henan Guoran Fengqing Fruit Industry Co.,Ltd.,Nanyang 474550,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品与生物技术重点实验室,天津300134 [2]河南省果然风情果业股份有限公司,河南南阳474550

出　　处：《保鲜与加工》2025年第2期1-8,共8页Storage and Process

基　　金：国家重点研发计划项目(2022YFD1600700)。

摘　　要：为探究静磁场辅助超冰温(SMF+UIT)处理对鲜切猕猴桃贮藏过程中品质的影响,采用不同强度(0、2、4、6、8 mT)静磁场(SMF)处理鲜切‘徐香’猕猴桃,对其冻结参数以及品质变化规律进行研究。结果表明,6 mT处理可使鲜切猕猴桃成核温度降低3℃,并能在-4℃维持过冷状态贮藏长达14 d。与-4℃对照组、4℃和0℃冷藏组相比,-4℃+SMF处理组能有效降低鲜切猕猴桃的失重率,延缓硬度、L^(*)值、可溶性固形物含量(SSC)和可滴定酸(TA)含量的下降,抑制丙二醛(MDA)含量、菌落总数及过氧化物酶(POD)活性的上升,维持较高的总酚含量。整体来看,静磁场辅助超冰温技术能有效保持鲜切猕猴桃的品质,延长其贮藏期。This study aimed to investigate the effects of static magnetic field assisted ultra-ice temperature(SMF+UIT)treatment on the qualities of fresh-cut kiwi fruits during storage.The fresh-cut‘Xuxiang’kiwi fruits were treated with different intensities(0,2,4,6,8 mT)of static magnetic field(SMF),and the freezing parameters and quality changes were studied.The results showed that 6 mT treatment could reduce the nucleation temperatures of fresh-cut kiwi fruits by 3℃,and maintain the supercooled state at-4℃for 14 days.Compared with the-4℃control group,4℃and 0℃refrigerated groups,the-4℃+SMF treatment could effectively reduce weight loss rates of fresh-cut kiwi fruits,delay the decrease in hardness,L^(*) values,soluble solid contents(SSC)and titrable acid(TA)contents,and inhibit the increase of malondialdehyde(MDA)contents,total number of colonies and peroxidase(POD)activities,and maintain high total phenolic contents.Overall,the static magnetic field assisted ultra-ice temperature technology could effec-tively maintain the qualities of fresh-cut kiwi fruits and extend the storage time.

关 键 词：超冰温 静磁场 鲜切猕猴桃 贮藏 品质 

分 类 号：S663.4[农业科学—果树学]