响应面法优化冬枣保鲜工艺研究

Study on optimizing the preservation technology of Dongzao by response surface methodology

中文关键词:  次氯酸钠  环氧乙烷高级脂肪醇  1-甲基环丙烯  响应面  冬枣保鲜

英文关键词:NaClO  oxyethyene higher aliphatic alcohol  1-methylcyclopropene  response surface methodology  preservation of Dongzao

中文摘要:

      目的 为了延长冬枣贮藏期，并保持其在贮藏过程中的品质，优化新疆绿糖心冬枣保鲜工艺。方法 以冬枣为原料, 以腐烂率和失水率为单因素的评价指标, 在此基础上根据Box-Behnken试验设计原理, 确定不同浓度次氯酸钠(NaClO)、环氧乙烷高级脂肪醇(oxyethyene higher aliphatic alcohol, OHAA)、1-甲基环丙烯(1-methylcyclopropene, 1-MCP)复合保鲜的最优工艺, 并以冬枣硬度评价指标, 分析优化前后复合保鲜剂对冬枣采后保鲜效果的影响。结果 复合保鲜剂最佳的工艺配方为是1.1% NaClO, 0.12% OHAA, 500 mg/L 1-MCP。并通过验证实验得出, 冬枣贮藏80 d后, 冬枣硬度值为72.97 N, 腐烂率为11.06%, 失重率为0.59%, 明显优于空白组(P<0.05)。结论 此条件下处理的冬枣在贮藏80 d后, 失重率, 腐烂率显著降低, 为冬枣复合保鲜剂的开发奠定了理论基础。

英文摘要:

      Objective In order to prolong the storage period of Dongzao jujube and maintain its quality during storage, the preservation process of Xinjiang LTX Dongzao jujube was studied. Methods Taking Dongzao as raw material, the rot rate and water loss rate were used as single factor evaluation indexes. The optimal process parameters of sodium hypochlorite (NaClO), oxyethyene higher aliphatic alcohol (OHAA), 1-methylcyclopropene (1-MCP) were determined based on the box-behnken experimental design principle. According to the hardness evaluation index of DongZao jujube, the influence of the compound preservative before and after optimization on the preservation effect of Dongzao after harvest was analyzed. Results The optimal process formula of the composite preservative was 1.1% NaClO, 0.12% OHAA, 500 mg/L 1-MCP. And through the verification experiment, the hardness of Dongzao was 72.97 N, the rot rate was 11.06%, and the weight loss rate was 0.59% after 80 d of storage,, which was significantly better than the blank group(P<0.05). Conclusion After storage for 80 days, the weight loss rate and decay rate of Dongzao treated under this condition were significantly reduced, which laid a theoretical foundation for the development of Dongzao composite preservatives.