热处理对芒果贮藏特性影响的研究

Study on the Effect of Heat Treatment on the Storage Properties of Mango

[目的]寻找绿色、实用和廉价的芒果贮藏途径。[方法]以海南产香芒和象牙22号为供试材料,通过高温短时和低温长时2种手段对芒果进行热处理,测定芒果贮藏期间的呼吸强度、可溶性固形物含量、酸度和硬度,研究热处理对芒果贮藏特性的影响。[结果]高温热处理能降低海南产香芒的呼吸强度,使其可溶性固形物含量和pH值较对照低,而硬度比对照高。对于象牙芒,高温热处理能在短时内迅速增强其呼吸强度,并使其呼吸峰提前出现,与此同时使其可溶性固形物含量以及pH值较对照显著升高,硬度明显下降。[结论]热处理温度与处理时间以及交互作用都会对产品的贮藏品质产生不同的影响。

The aim was to search for green, practical and low-cost storage way for mango. [ Method ] With Xiangmang and ivory 22 from Hainan as tested materials, mango were treated with heat threugh 2 ways of high-temperature short-time and low-temperature long-time. The respiration intensity, soluble solids content, acidity, and hardness of mango during storage period were determined and the effect of heat treatment on storage properties of mango was studied. [ Result ] High-temperature treatment could decrease the respiration intensity of Hainan Xiangmang and its soluble solids content and pH value were lower than that of control, but its hardness was higher than that of control. High-temperature treatment could increase the respiration intensity of ivory 22 quickly in a short time and at the same time, its soluble solids content and pH value were obvious increased compared with that of control and its hardness was obvious decreased. [Conclusion] The temperature of heat treatment, treatment time and interaction all could produce different effect on the storage quality of products.