摘要
为减少新鲜桑果浪费、扩大鲜桑葚市场,该文选择安全、环保的保鲜(缓释)剂壳聚糖、1-甲基环丙烯(1-methylcyclopropene,1-MCP)和芳樟醇,以坏果率、失重率和营养风味因子为指标,探究适用于九成熟桑葚(可溶性固形物含量>10%)的综合保鲜技术。结果表明,早熟品种“大十”的适宜保鲜(缓释)剂组合为壳聚糖0.50 g/L、1-MCP 400 nL/L、芳樟醇4 g;中晚熟品种“中桑5801”的复合保鲜剂(壳聚糖0.50 g/L+芳樟醇4 g+1-MCP 400 nL/L)可显著降低贮藏期间鲜桑葚的坏果率和失重率,且果实品质保持良好。在该保鲜剂组合处理下,“中桑5801”的贮藏期可延长至5 d且品质感官较佳,除鲜食外,该品种也适宜冷藏保鲜。
To reduce the waste of fresh mulberries and expand the market,this study employed safe and environmentally friendly preservatives(slow-release)including chitosan,1-methylcyclopropene(1-MCP),and linalool,while using the fruit decay rate,weight loss rate,and nutritional flavor factors as evaluation indexes to explore a comprehensive preservation technique suitable for mulberries at 90%maturity(with a soluble solids content>10%).The results showed that the optimal combination of the preservatives(slow-release)for the early-maturing cultivar“Dashi”were as follows:chitosan 0.50 g/L,1-MCP 400 nL/L,and linalool 4 g.For the mid-late maturing cultivar“Zhongsang 5801”,the compound preservative(chitosan 0.50 g/L+linalool 4 g+1-MCP 400 nL/L)significantly reduced the rates of fruit decay and weight loss during storage,while maintaining good fruit quality.Under this combined preservative treatment,the storage duration of“Zhongsang 5801”could be extended to 5 days with relatively favorable sensory quality.In addition to being picked fresh,this cultivar was also suitable for cold storage preservation.
作者
赵珮
宋长贵
马婧秋
吴均
黄越
王梅
王晓静
何佳洋
ZHAO Pei;SONG Changgui;MA Jingqiu;WU Jun;HUANG Yue;WANG Mei;WANG Xiaojing;HE Jiayang(Chongqing Sericulture Science and Technology Research Institute,Chongqing 400700,China;Chongqing Agrotechnical Promotion Station,Chongqing 400020,China)
出处
《食品研究与开发》
2026年第3期114-122,共9页
Food Research and Development
基金
2019年重庆市自然科学基金面上项目(cstc2019jcyj-msxmX0664)。
关键词
桑葚
采后综合保鲜技术
壳聚糖
1-甲基环丙烯
芳樟醇
mulberry
postharvest comprehensive preservation technique
chitosan
1-methylcyclopropene
linalool
