摘要
研究不同保鲜方法对红阳猕猴桃贮藏期生理及品质变化的影响。以红阳猕猴桃为试材,采后分别用1-MCP、臭氧、调气和热激处理后,置于温度（4±1）℃,相对湿度90%~95%条件下贮藏,定期测定贮藏过程中呼吸强度、果肉硬度、腐烂率、失重率、可溶性固形物、可溶性糖、可滴定酸和VC等各项指标。结果表明：与对照组相比,4种处理方法均不同程度保持了猕猴桃贮藏期间良好的品质。臭氧处理后贮藏至120d,呼吸强度为12.4mg/（kg·h）,硬度为6.53kg/cm2,腐烂率、失重率、可溶性糖、可溶性固形物、VC含量和可滴定酸含量分别为44.40%、10.49%、6.80%、9.10%、45.90mg/100g和1.18%,这些指标均优于其他处理组和对照组。
Several preservation methods including 1-MCP,ozone,controlled atmosphere and heat shock were used on ‘Red Sun＇ kiwifruit stored at（4±1）℃ and relative humidity 90%~95% to investigate the effects of physiology and quality change. During the storage,the respiration rate,hardness,rot,weight loss,the changes of soluble solids,soluble sugar,titratable acid and vitamin C were analyzed. Results showed that the treatment groups could keep the quality of ‘Red Sun＇ kiwifruit in various degrees as compared with the untreated group.Meanwhile,the group treated with ozone was best in all treatment groups after 120d,and its respiration rate was 12.4mg/（kg·h） and hardness was 6.53kg/cm2,the rates of rot,weight loss,soluble sugar were 44.40%,10.49% and 6.8%,respectively. The content of vitamin C was 45.9mg/100g. The content of soluble solids and titratable acid was 9.1% and 1.18%,respectively,these indexes were better than other treatment and untreated group.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第8期318-322,共5页
Science and Technology of Food Industry
关键词
红阳猕猴桃
呼吸强度
贮藏效果
品质
‘Red Sun＇ kiwifruit
respiration rate
storage effectiveness
storage quality
