杨梅果实采后热空气处理条件的优化

Optimization of Hot Air Treatment Conditions for Post Harvest Chinese Bayberry Fruit

采用响应曲面法研究了不同温度-时间组合的热空气处理对"乌种"杨梅果实采后贮藏品质的影响,并对热空气条件进行了优化。结果表明:当热处理温度为48.5℃,处理时间为173 min时,有最优贮藏保鲜效果:杨梅果实于1℃下贮藏7 d再转移至20℃下模拟货架期放置1 d后的腐烂指数为18.81%、硬度为3.31 N、Vc含量为5.25 mg/kg(鲜重)、固酸比为16.42。

Response surface methodology （RSM） based on a two factorsthree level central composite design was applied to optimize hot air treatments. The preserving quality parameters includes decay incidence, firmness, Vc content and TSS/TA in freshly harvested Chinese bayberry fruit were measured after store at 1 ℃for 7 days followed by 20 ℃ for 1 day. According to the response surface analysis, the lowest incidence of decay （ 18.81% ） and highest values of firmness （3.31 N） , Vc content （5.25 mg/kg（FW） ） and TSS/TA （16.42） were achieved by a hot air treatment at the temperature of 48.5 ℃ and exposure time of 173 min. The data obtained provided the foundation for application of the hot air treatment in quality maintenance of Chinese bayberry fruit.