摘要
选取贮藏温度、贮藏湿度和贮藏时长3个因素,采用单因素试验和响应面分析法对西瓜(Citrullus lanatus)在不同贮藏条件下的感官评价分值进行综合评估,确定其采后最佳贮藏条件。结果表明,仅考虑单因子的情况下,在12.5℃的贮藏温度、80%的贮藏湿度和4 d的贮藏时长下,西瓜风味品质最佳。响应面分析进一步优化贮藏条件,得出最佳贮藏参数为温度11.92℃、湿度76.18%、时长4.61 d。通过精确控制贮藏环境,可以有效延长西瓜的货架期并保持其优良的食用品质。
Three factors of storage temperature,storage humidity and storage time were selected,and the sensory evaluation scores of watermelon(Citrullus lanatus)under different storage conditions were comprehensively evaluated by single factor test and response surface method to determine the best storage conditions after harvest.The results indicated that,considering single factors only,the optimal flavor quality of watermelon was achieved at temperature of 12.5℃,humidity of 80%,and storage duration of 4 days.The storage conditions were further optimized by surface analysis,and the optimal storage parameters were temperature of 11.92℃,humidity of 76.18%,and duration of 4.61 d.The shelf life of watermelon could be effectively extended and its excellent edible quality could be maintained by precisely controlling the storage environment.
作者
史骏
张华峰
张蕾琛
胡紫蔚
应泉盛
张瑞
王毓洪
SHI Jun;ZHANG Hua-feng;ZHANG Lei-chen;HU Zi-wei;YING Quan-sheng;ZHANG Rui;WANG Yu-hong(Ningbo Key Laboratory of Characteristic Horticultural Crops in Quality Adjustment and Resistance Breeding/Ningbo Academy of Agricultural Sciences,Ningbo 315040,Zhejiang,China;Cixi Agricultural Monitoring Center,Cixi 315399,Zhejiang,China)
出处
《湖北农业科学》
2024年第S1期194-198,共5页
Hubei Agricultural Sciences
基金
宁波市公益性科技计划项目(2023S185)
