摘要
为探讨樱桃冷害发生的温度和不同低温下樱桃的冷害程度,确定樱桃最佳贮藏温度,防止贮藏过程中冷害造成的损失,进行相关实验研究。本实验将‘巨红’、‘砂蜜豆’、‘拉宾斯’、‘雷尼’4个品种的樱桃分别在-0.5、-1.0、-1.5、-2.0℃进行贮藏,测定樱桃的冷害指数﹑感官品质和生理指标。结果表明:樱桃的冷害程度随着贮藏温度的降低而加剧,-2.0℃处理的樱桃全部发生冷害,霉腐率均达到100%,完全失去食用价值;-0.5℃处理组的冷害发生程度最小,-0.5℃处理的‘巨红’SOD、POD活性、总酚含量均高于其他品种,而PPO活性、MDA和乙醇含量均低于其他品种,各项感官品质和生理指标均优于其他品种。
In order to prevent cherry fruit loss caused by chilling injury during storage, the effect of low-temperature storage on chilling injury in cherry fruits was explored to determine the optimal storage temperature. Four cherry varieties including Juhong, Summit, Lapins and Rainier were measured for their chilling injury index, sensory quality and physiological index during storage at - 0.5, - 1.0, - 1.5 or - 2.0 ℃. The results showed that the chilling injury increased with decreasing temperature. Moreover, all four types of cherry fruits stored at - 2.0 ℃ revealed obvious chilling injury with a decay rate of 100%, and lost the edible value completely. However, the cherry fruits stored at -0.5 ℃ had the minimal chilling injury. Meanwhile, the activities of SOD and POD and the content of total phenols in Juhong at the storage condition of -0.5 ℃ were higher than those of other three varieties. In contrast, its PPO activity, MDA content and ethanol content were lower than other varieties although its sensory quality and physiological index were better than those of other varieties.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期303-308,共6页
Food Science
基金
天津市农业科技成果转化与推广项目(201002020)
关键词
樱桃
低温
品质
冷害
cherry
low temperature
quality
chilling injury
