低压静电场辅助低温对葡萄和无花果保鲜效果的影响

Effects of low voltage electrostatic field assisted low temperature on preservation of Vitis vinifera Linn. and Ficus carica Linn.

中文关键词:  葡萄  无花果  低压静电场  低温保鲜

英文关键词:Vitis vinifera Linn.  Ficus carica Linn.  low voltage electrostatic field  low temperature preservation

中文摘要:

      目的 探讨了低压静电场(low voltage electrostatic field, LVEF)处理对水果采后贮藏过程中腐烂程度、生理品质的影响。方法 以葡萄和无花果为实验材料, 以纯低温组作为对照, 探讨LVEF辅助低温环境下对两种水果感官品质、失重率、可溶性固形物含量、总酸含量、腐烂率等重要新鲜度指标的影响。结果 LVEF辅助低温能更好地保持葡萄和无花果的感官品质; 随着贮藏时间的延长, LVEF处理能有效抑制葡萄、无花果果实失重率的上升, 贮藏到12 d时, 低温组葡萄、无花果失重率分别为11.74%和5.55%, LVEF处理组分别为0.64%和1.34%, LVEF处理组仅为低温组的5.45%和24.14%; 可有效减缓葡萄、无花果腐烂率的升高, 储藏过程中葡萄、无花果一直保持良好的感官性状, 腐烂率仅1.76%、21.46%; 可有效抑制葡萄、无花果果实可溶性固形物含量下降, 低温组葡萄、无花果可溶性固形物含量分别为16.90%和8.87%, LVEF处理组分别为17.10%和9.50%; 低温组葡萄、无花果的总酸含量分别为0.25%和0.05%, LVEF处理组分别为0.38%和0.14%, 处于LVEF的葡萄、无花果中总酸含量分别是低温组的1.52倍和2.80倍。结论 LVEF辅助低温保鲜效果明显优于低温保鲜, 通过LVEF辅助低温保鲜方式有利于保持葡萄和无花果的生理品质, 大大延长了贮藏时间。

英文摘要:

      Objective To explore the effects of low voltage electrostatic field (LVEF) treatment on the level of fruit decay and its physiological quality during postharvest storage. Methods The Vitis vinifera Linn. and Ficus carica Linn. was used as research materials and pure low temperature group as control. On this basis, the influence of LVEF-assisted low temperature on certain indicators for elevating the freshness of the two fruits was discussed, such as sensory quality, weight loss rate, soluble solids content, total acid content, and rot rate. Results The LVEF-assisted low temperature could maintain good sensory quality. With the extension of storage time, the LVEF treatment could effectively inhibit the increase of weight loss rate in the fruit of Vitis vinifera Linn. and Ficus carica Linn., and when stored for 12 days the weight loss rates of Vitis vinifera Linn. and Ficus carica Linn. were 11.74% and 5.55% in the low-temperature group, and the LVEF group were 0.64% and 1.34%, and the LVEF group were 5.45% and 24.14% of the low-temperature group, respectively. The LVEF treatment can effectively slow down the increase of the decay rate of Vitis vinifera Linn. and Ficus carica Linn.. The two fruits have maintained good sensory characteristics during storage, and the decay rate were only 1.76% and 21.46% in LVEF group. The contents of soluble solids in Vitis vinifera Linn. and Ficus carica Linn. fruit were 16.90% and 8.87% in low-temperature group, and the LVEF group were 17.1% and 9.50%, respectively. The total acid content of Vitis vinifera Linn. and Ficus carica Linn. in low-temperature group was 0.25% and 0.05%, and that in LVEF group was 0.38% and 0.14%, respectively. The total acid content of Vitis vinifera Linn. and Ficus carica Linn. in LVEF group was 1.52-fold and 2.80-fold of that in low-temperature group, respectively. Conclusion The effects of the LVEF-assisted low temperature treatment is significantly better than the low temperature, and the preservation method of LVEF-assisted low temperature can contribute to keep the physiological quality of Vitis vinifera Linn. and Ficus carica Linn. and greatly prolonges the storage time.