热水结合Vc处理对甜樱桃果实贮藏品质的影响

在预实验基础上,采用热水42℃,10min和0.1%Vc+热水42℃,10min对新鲜甜樱桃(品种:红灯)进行热处理。处理后的甜樱桃置于0±0.5℃条件下冷藏18d,货架期条件下2d后对果实的感官性状和贮藏品质进行检测。结果表明,热水处理后果实的色泽、风味和口感均明显优于对照。热处理明显抑制了甜樱桃果实褐变和腐烂率的上升及可滴定酸和Vc含量的下降。热水结合Vc处理强化了这一抑制效果。

Freshly harvested sweet cherry (Prunus avium L.cv. 'Hongdeng') was subjected to heat treatments. Based on preliminary experiments, two treatment conditions were applied to sweet cherries by immersion in hot water (42℃-10min) and 0.1% Vc + hot water (42℃-10min). Afterwards, the fruits sensory attributes and storage quality were monitored after 18 day of refrigeration (0±0.5℃) and during 2 days of shelf life conditions. The results indicated that color, flavor and taste of fruits with heat treatments were better than control. Hot water immersion was effective in inhibition of browning, rot rate and the declining of titratable acid and Vc content of cherry fruits, and this effect can be enhanced by hot water in combination with Vc.