冷藏温湿度对‘秦红’猕猴桃果实感官品质的影响  

Effect of Cold Storage Temperature and Humidity on Sensory Quality of‘Qinhong’Kiwi

作　　者：唐晓东 张文慧 杨昌宽 TANG Xiao-dong;ZHANG Wen-hui;YANG Chang-kuan(Ankang Academy of Agricultural Sciences,Ankang 725000,China;Agriculture and Rural Bureau of Hanyin County,Ankang 725021,China)

机构地区：[1]安康市农业科学研究院,陕西安康725000 [2]汉阴县农业农村局,陕西汉阴725021

出　　处：《中国食物与营养》2025年第2期51-53,67,共4页Food and Nutrition in China

基　　金：陕西省青年科技新星项目(人才)(项目编号:2023KJXX-114);安康市科技局项目(项目编号:AK2022-NY-22);陕西省农业协同创新与推广联盟项目(项目编号:LM202206);陕西省科协企业创新争先青年人才托举计划项目(项目编号:NYKJ202214)。

摘　　要：目的:以陕西省安康市农业科学研究院自主选育的猕猴桃新品种‘秦红’猕猴桃为对象,研究冷藏温湿度对‘秦红’猕猴桃果实感官品质的影响。方法:以感官评价和果实腐烂率为指标,通过正交试验,探讨冷藏温度、冷藏时间、冷藏湿度对果实感官品质的影响,以期优化‘秦红’猕猴桃果实的冷藏条件。结果:‘秦红’猕猴桃的最佳冷藏温湿度条件是冷藏温度2℃、冷藏时间35d、冷藏湿度85%。结论:以这样的冷藏条件贮藏的‘秦红’猕猴桃果实果形良好,着色均匀,果面完好,果肉细腻,风味香甜爽口。【Objective】To study the effect of temperature and humidity in cold storage on sensory quality of kiwifruit'Qinhong',a new kiwifruit variety independently bred by Ankang Academy of Agricultural Sciences in Shaanxi province.【Method】The effects of cold storage temperature,cold storage time and cold storage humidity on sensory quality of kiwi fruit were investigated by orthogonal test with the indexes of sensory evaluation and fruit decay rate,so as to optimize the cold storage conditions of kiwi fruit.【Result】The optimum temperature and humidity conditions of'Qinhong'kiwifruit were 2℃,35d and 85%humidity.【Conclusion】The'Qinhong'kiwi fruit stored under such cold storage conditions has good shape,uniform coloring,intact fruit surface,delicate flesh and sweet and refreshing flavor.

关 键 词：冷藏 猕猴桃 感官品质 因素分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]