| 摘要: |
| 目的 研究不同低温驯化处理方式结合冰温贮藏对猕猴桃品质的影响，为猕猴桃贮藏保鲜提供新技术。方法 将猕猴桃在冰温(−0.5±0.2)℃、快速驯化(4 ℃驯化48 h)结合冰温和慢速驯化(10 ℃驯化24 h后再4 ℃驯化24 h)结合冰温的条件下贮藏180 d，定期测定猕猴桃相关指标。结果 贮藏结束时，对照组可滴定酸(Titratable Acid，TA)含量为0.733%、维生素C(Vitamin C，VC)含量为208.7 mg/kg、硬度为0.692 N，而慢速驯化组的TA含量为1.053%、VC含量为259.4 mg/kg、硬度为1.119 N。与对照组相比，低温驯化结合冰温贮藏能够降低质量损失率、冷害率及腐烂率，抑制可溶性固形物(Soluble Solids，TSS)、丙二醛(Malondialdehyde，MDA)含量的增加，脂氧合酶(Lipoxygenase，LOX)活性的上升和自由水的损失，以及保持了过氧化物酶(Peroxidase，POD)的活性。结论 慢速驯化比快速驯化处理能够更有效地保持冰温贮藏猕猴桃的品质，延长采后贮藏保鲜的时间。 |
| 关键词: 冰温 低温驯化 猕猴桃 品质 贮藏保鲜 |
| DOI：10.19554/j.cnki.1001-3563.2024.03.008 |
| 分类号: |
| 基金项目:国家重点研发计划(2022YFD1600704) |
|
| Effect of Low Temperature Domestication Combined with Ice Temperature Storage on Kiwifruit Quality |
|
FAN Siyi1, CHEN Aiqiang1, ZHANG Qianqian1, LIU Pu2, GUAN Wenqiang1
|
|
(1.Tianjin Key Laboratory of Food Biotechnology,Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China;2. Henan Guoran Fengqing Fruit Industry Co., Ltd., Henan Nanyang 474550, China)
|
| Abstract: |
| The work aims to study the effects of different low temperature domestication treatments combined with ice temperature storage on the quality of kiwifruit to provide a new technology for kiwifruit storage. The kiwifruit was stored at ice temperature (−0.5±0.2) ℃, rapid domestication (48 h at 4 ℃) combined with ice temperature and slow domestication (24 h at 10 ℃ followed by 24 h at 4 ℃) combined with ice temperature for 180 days, and relevant indexes of kiwifruit were measured periodically. At the end of storage, the titratable acid (TA) content of the control group was 0.733%, the vitamin C (VC) content was 20.87 mg/100 g, and the hardness was 0.692 N. In the slow domestication group, the TA content was 1.053%, the VC content was 25.945 mg/100 g, and the hardness was 1.119 N. Compared with the control group, low temperature domestication combined with ice temperature storage could reduce the rate of weight loss, cold damage and decay, inhibit the increase of soluble solids (TSS), malondialdehyde (MDA) content, lipoxygenase (LOX) activity and the loss of free water, and maintain peroxidase (POD) activity. In conclusion, slow domestication is more effective than fast domestication treatments in maintaining the quality of kiwifruit stored at ice temperature and prolonging the postharvest storage freshness. |
| Key words: ice temperature low temperature domestication kiwifruit quality storage |
