冰温贮藏对啤特果后熟品质影响及综合评价  

Effects of ice-temperature storage on the post-ripening quality of Piteguo and its comprehensive evaluation

作　　者：张锋[1] 张霁红[2] 于倩[1] 李祯 李明泽[2] 宋雅芸 谢亚琼 ZHANG Feng;ZHANG Jihong;YU Qian;LI Zhen;LI Mingze;SONG Yayun;XIE Yaqiong(Gansu Analysis and Research Center,Lanzhou 730000,Gansu,China;Agricultural Product Storage and Processing Institute Gansu Academy of Agricultural Sciences,Lanzhou 730070,Gansu,China)

机构地区：[1]甘肃省分析测试中心,甘肃兰州730000 [2]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：《经济林研究》2025年第1期282-290,共9页Non-wood Forest Research

基　　金：甘肃省科技厅重点研发计划项目(22YF7NA058);甘肃省农业科学院重点研发计划项目(2023GAAS16)。

摘　　要：【目的】为啤特果鲜果贮藏及货架期延长提供理论参考。【方法】以八成熟啤特果为试材,利用数显温度记录仪记录果肉0℃以下温度动态变化,确定冰点温度。测定冰温(-2.0℃)、4.0℃、常温(20.0℃)贮藏过程中,啤特果果实失重率、腐烂率、石细胞含量、色泽、可溶性固形物含量、总酸含量、固酸比、维生素C含量等品质指标,并采用主成分分析方法对贮藏后果实品质进行综合评价。【结果】贮藏过程中,啤特果果实失重率、腐烂率、褐变度呈上升趋势,硬度、石细胞含量、维生素C含量呈下降趋势,总酸、可溶性固形物含量呈先上升、后下降的趋势,且3种贮藏条件处理之间存在显著差异(P<0.05)。贮藏16 d时,与4.0℃组、20.0℃组相比,-2.0℃组贮藏果实的失重率分别降低了33.49%、77.58%,腐烂率降低了5%、18%,褐变度分别从41.75、33.94降低至33.28,硬度保持延长了2、4 d,石细胞含量减少了28.92%、52.94%;与贮藏0 d相比,-2.0℃组果实的维生素C含量降低了38.08%,4.0℃组和20.0℃组分别降低了52.87%、57.81%。贮藏后期,各处理组果实的可溶性固形物含量、总酸含量保持稳定,2.0℃组、4.0℃组、20℃组的固酸比分别为14.81、15.24、11.84。3种温度条件下,贮藏16 d啤特果果实品质的评价结果显示,-2.0℃贮藏啤特果的果实综合品质最优。【结论】冰温贮藏可降低啤特果果实的失重率和腐烂率,延迟果实褐变和硬度下降,减少维生素C的损失,减缓果实可溶性固形物、总酸含量的变化,保持较高的固酸比及良好的果实风味。【Objective】The objective of this study is to explore the effect of ice temperature storage on the ripening quality of Piteguo and provide theoretical guidance for fresh fruit storage and shelf life extension.【Method】Using eight ripe Fructus pistifructus as test material,the temperature dynamic change below 0℃was recorded by digital temperature recorder,and the freezing point temperature was determined.and the quality indexes such as mass loss,decay rate,stone cells,color,soluble solids,total acid,solid-acid ratio and vitamin C content were measured during the storage of ice temperature(-2.0℃),4.0℃and room temperature(20.0℃),and the quality indexes of the fruit after storage were comprehensively evaluated.【Result】During the storage process,the mass loss rate,decay rate and browning degree of the fruit showed an upward trend,the hardness,stone cell and vitamin C content showed a decreasing trend,and the contents of total acid and soluble solids increased first and then decreased,and there were significant differences among the three storage conditions(P<0.05).After 16 days of storage,compared with the 4.0℃group and the room temperature group,the mass loss rate of the fruits stored at ice temperature decreased by 33.49%and 77.58%,the decay rate decreased by 5%and 18%,and the browning degree decreased from 41.75 and 33.94 to 33.28,respectively,and the hardness was extended for 2 days and 4 days,and the content of stone cells decreased by 28.92%and 52.94%,and the vitamin C content of the ice temperature group decreased by 38.08%,and the 4.0℃group and the room temperature group decreased by 52.87%and 57.81%,respectively.At the later stage of storage,the soluble solids content and total acid content of each treatment group were basically stable,and the solid-acid ratios were 15.45,13.58 and 11.85,respectively.The results of the comprehensive quality evaluation of the fruit on the 16th day under the three storage conditions showed that the comprehensive evaluation of the fruit quality of the fruit

关 键 词：冰温贮藏 啤特果 后熟品质 综合评价 

分 类 号：S661.2[农业科学—果树学]