贮藏温度对无核黄皮保鲜期和品质的影响

Effects of storage temperature on the preservation period and quality of seedless wampee fruit

中文关键词:  无核黄皮  贮藏温度  保鲜期  总感官指标

英文关键词:seedless wampee fruit  storage temperature  preservation period  total sensory index

中文摘要:

      目的 研究确定无核黄皮的最佳贮藏保鲜温度, 为其贮运保鲜提供理论和技术基础。方法 无核黄皮经采收分拣后, 分别贮藏于不同的环境温度下, 观测贮藏期间果实外观整体感观质量、色泽及主要生理和品质指标的变化。结果 较低温3~5 ℃、低温8~10 ℃下无核黄皮的总感官品质下降慢, 贮藏保鲜期较长, 分别达13 d和11 d, 而中低温13~15 ℃下缩短至9 d, 室温23~25 ℃则只有3 d。低温贮藏降低果实的呼吸速率和乙烯释放速率, 减缓果面色泽劣变, 并减缓可溶性固形物、可滴定酸和维生素C的变化, 从而保持新鲜品质营养。结论 低温贮藏能有效减缓无核黄皮内外观品质的下降, 温度越低, 贮藏保鲜期越长。8~10 ℃是无核黄皮的最佳贮藏温度范围, 此温度下的贮藏保鲜期为11 d。

英文摘要:

      Objective To study and determine the most suitable storage temperature of seedless wampee fruit, providing theoretical and technical basis for postharvest handling. Methods After harvesting and sorting, seedless wampee fruits were stored at different ambient temperatures, the changes of overall sensory quality, color, main physiological and quality indexes of fruit were observed during storage. Results Fruits at lower cold temperature 3-5 ℃ and low temperature 8-10 ℃ had slower overall visual quality decreasing and longer storage preservation period, which were 13 d and 11 d respectively, while storage time under moderate low temperature 13-15 ℃ was 9 d, and there was only 3 d under normal storage temperature of 23-25 ℃. Cold storage could effectively reduce fruit respiration rate and ethylene release rate, delay pericarp color and overall visual quality deterioration, and slow down the changes of total soluble solids, titratable acid and vitamin C, so as to maintain fresh quality and nutrients. Conclusion Low temperature storage can effectively slow down inner and outer quality deterioration of seedless wampee fruit, the lower the temperatures, the longer the storage preservation period. The optimal storage temperature of seedless wampee fruit is 8-10 ℃, the storage preservation period under this temperature is 11 d.