延迟预冷结合过氧化氢熏蒸对蟠桃贮藏品质及生理特性的影响
Effects of delayed precooling combined with hydrogen peroxide fumigation on storage quality and physiological characteristics of flat peach
李自芹 1李文绮 2陈雅 3张正红 1党富民 1赵志永 1雷用东1
作者信息
- 1. 新疆农垦科学院,新疆石河子 832000
- 2. 石河子质量与计量检测所,新疆石河子 832000
- 3. 新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番 838099
- 折叠
摘要
[目的]分析延迟预冷及过氧化氢(H2O2)熏蒸处理对蟠桃贮藏品质及生理特性的影响.[方法]以现采蟠桃为材料,于阴凉处堆放 0、2、4、6 h后,分别采用隧道式原位差压设备预冷至 2℃,1%H2O2 雾化熏蒸 5 min,置于(0±0.5)℃,相对湿度85%的保鲜库中贮藏,每7d测定1 次果实的生理指标.[结果]堆货 0、2h比堆货4、6h果实差压预冷至目标温度所需的时间短,延迟预冷结合H2O2熏蒸处理抑制了果实的呼吸强度,降低了腐烂率、失重率以及PPO酶的活性,提高了CAT酶活性,保持了果实的硬度、可溶性固形物和VC含量,增强了果实自身清除自由基的能力,抑制了MDA含量的升高和果肉的褐变,保持了果实细胞膜的完整性,延缓了果实的后熟衰老进程,提高了果实的新鲜品质.[结论]采后预冷技术结合适宜的保鲜剂处理有助于提升蟠桃的贮藏品质,预冷时间越早,越能更好地保留果实的营养成分及风味物质.
Abstract
[Objective]To study the effects of delayed precooling and hydrogen peroxide(H2O2)fumiga-tion on the quality and physiological characteristics of flat peach during storage.[Methods]After stacking in the shade for 0,2,4 and 6 hours,the samples were pre-cooled to 2℃by tunnel-type in-situ differential pressure equipment and fumigated with 1%H2O2 for 5 minutes,respectively,and stored in a fresh-keeping storehouse with(0±0.5)℃and 85%relative humidity,the physiological indexes of fruits were measured ev-ery 7 days.[Results]The time required for the fruits to precool to the target temperature by differential pres-sure at 0 and 2 h was shorter than that at 4 and 6 h.delayed precooling combined with H2O2 fumigation inhibi-ted the respiration of fruits,the rate of decay,the rate of weight loss and the activity of PPO were decreased,the activity of CAT was increased,the hardness,the content of soluble solids and vitamin C were maintained,and the ability of scavenging free radicals was enhanced,which inhibited the increase of MDA content and browning of fruit flesh,kept the integrity of fruit cell membrane,delayed the aging process of fruit and improved the fresh quality of fruit.[Conclusion]The storage quality of flat peach can be improved by post-harvest pre-cooling combined with proper preservatives.The earlier the pre-cooling time,the better the retention of nutrients and flavor substances of fruits.
关键词
蟠桃/差压预冷/过氧化氢/品质Key words
flat peach/differential precooling/hydrogen peroxide/quality引用本文复制引用
基金项目
新疆维吾尔自治区天山英才计划第三期(2021-2023)()
新疆生产建设兵团民生实事项目()
兵团富硒土壤区农产品重金属风险评估()
新疆兵团红枣质量安全关键危害因子风险评估(BTNA2023)
八师重点领域科技攻关计划()
People's Livelihood Practical Project of XPCC"Jujube Preservation,Processing Technology Improvement and Demonstration"()
Heavy metal risk assessment of agricultural products inselenium rich soil areas of the Xinjiang Production and Construction Corp()
Eighth Division Key Field Science and Technology Tackling Plan()
出版年
2024
国家科技期刊平台
NSTL
万方数据