不同成熟度黄桃非冷害温度下耐贮性及风味差异性分析  

Analysis of difference in storability and flavor of yellow peaches with different maturities at non-chilling injury temperatures

作　　者：周讯 周慧娟[1,3] 黄灵湘 叶正文 苏明申[1,3] 杜纪红[1,3] 张夏南[1,3] 李雄伟[1,3] 张明昊 ZHOU Xun;ZHOU Huijuan;HUANG Lingxiang;YE Zhengwen;SU Mingshen;DU Jihong;ZHANG Xianan;LI Xiongwei;ZHANG Minghao(Forest and Fruit Tree Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Yangtze University,Jingzhou,Hubei 434023,China;Shanghai Key Laboratory of Protected Horticultural Technology,Shanghai 201403,China)

机构地区：[1]上海市农业科学院林木果树研究所,上海201403 [2]长江大学,湖北荆州434023 [3]上海市设施园艺技术重点实验室,上海201403

出　　处：《食品与机械》2025年第3期116-125,共10页Food and Machinery

基　　金：上海市科委项目(编号:22N51900700);上海市农委项目(编号:沪农科推字[2020]第2-14号);农业农村部项目(编号:CARS-30);上海市农业科学院卓越团队建设(编号:沪农科卓[2023]004)。

摘　　要：[目的]研究非冷害温度(12~15℃)条件下不同成熟度黄桃果实风味变化规律,确定品质劣变点和安全贮藏期。[方法]以七成熟、八成熟、九成熟‘锦绣’黄桃为试材,研究温度12~15℃、相对湿度85%~90%条件下,果实失重率、腐烂率、硬度、可溶性固形物、糖酸和电子鼻传感器响应值的变化,并对成熟度、贮藏时间及关键品质指标进行相关性分析。[结果]七成熟果实第25天的腐烂率仅为5%,显著低于八成熟果实第15天的和九成熟果实第5天的(P<0.05);贮藏15~20 d的七成熟果实硬度相当于第10天的八成熟果实和第5天的九成熟果实。九成熟果实于第10天出现蔗糖含量峰值,较其他两个成熟度果实早5 d,贮藏15~25 d的八成熟果实中蔗糖含量显著高于九成熟果实;贮藏0~20 d,七成熟和八成熟果实中山梨醇含量显著高于九成熟果实(P<0.05);整个贮藏期间,七成熟果实中苹果酸、柠檬酸含量均显著高于其他两个成熟度果实;贮藏第0,10,25天,3个成熟度果实的电子鼻传感器响应值均可被完全区分开,贮藏第10,25天为果实挥发性物质代谢的关键时间点。贮藏时间和采摘成熟度对果实腐烂率、带皮硬度、果肉组织硬度、糖酸含量和电子鼻传感器响应值均有一定的调控作用,其中山梨醇与果实硬度、蔗糖、苹果酸和电子鼻传感器响应值显著相关,硫化氢类挥发性物质易受贮藏时间、果实硬度和糖酸含量的影响。[结论]12~15℃下,七成熟、八成熟、九成熟果实的安全贮藏期分别为15~20,10~15,5 d。[Objective]To study the flavor changes of yellow peaches with different maturities at non-chilling injury temperatures(12~15℃),as well as to determine the quality deterioration point and safe storage period.[Methods]Using 70%-,80%-and 90%-ripened"Jinxiu"yellow peaches as materials,this paper studies the changes in the weight loss rate,rotting rate,firmness,soluble solids,sugar,acid and electronic nose sensor response values of the peaches under the temperature of 12~15℃and relative humidity of 85%~90%,and carries out the correlation analysis of maturities,storage time and key quality indexes.[Results]The rotting rate of 70%-ripened peaches on the 25th day is only 5%,significantly lower(P<0.05)than that of 80%-ripened peaches on the 15th day and 90%-ripened peaches on the 5th day.The firmness of 70%-ripened peaches stored for 15~20 days is equivalent to that of 80%-ripened peaches stored for 10 days and 90%-ripened peaches stored for 5 days.The sucrose content of 90%-ripened peaches peaks on the 10th day,which is 5 days earlier than 80%-and 90%-ripened peaches.The sucrose content of 80%-ripened peaches stored for 15~25 days is significantly higher than that of 90%-ripened peaches.Under a storage period of 0~20 days,the sorbitol content of 70%-and 80%-ripened peaches is significantly higher than that of 90%-ripened peaches(P<0.05).In the entire storage period,the content of malic acid and citric acid in 70%-ripened peaches is significantly higher than that in 80%-and 90%-peaches.The electronic nose sensor response values of all three groups of peaches at 0,10,and 25 days can be completely distinguished,and day 10 and day 25 are the key time points for the metabolism of volatile substances in peaches.Storage time and picking maturity have a certain regulatory effect on the fruit rotting rate,firmness with peel,flesh tissue firmness,sugar and acid content,and electronic nose sensor response values.Among these,sorbitol is significantly correlated with fruit firmness,sucrose,malic acid,and electronic nose sensor re

关 键 词：成熟度 非冷害温度 黄桃 耐贮性 风味 

分 类 号：S662.2[农业科学—果树学]