冷藏过程中温度和气体条件对胡柚苦味的影响

Effect of Temperature and Gas Composition Conditions on Bitterness of Grapefruit during Refrigerated Storage

研究冷藏过程中温度（0、5、10℃、室温）和气体体积分数（3％、6％、10％O2）的改变对胡柚苦味变化的影响。结果表明：温度对苦味变化影响显著，整个贮藏期中，各温度条件下苦味物质含量均出现了较大地波动，但各组变化趋势基本一致，具体表现为贮藏0-30d期间有一定的增加，30～105d期间出现下降趋势并逐渐趋于稳定，而10℃条件下苦味物质含量一直处于各组最低水平。气体体积分数改变时，对比对照组，3组气调处理的胡柚果实中苦味物质均出现不同程度的增加或减少，但并不呈现特定的规律性；贮藏30～105d，随着O2体积分数的增加，胡柚苦味物含量波动幅度减小，且以10％O2组含量最低。

The effect of varying temperature （0, 5, 10 ℃ and ambient temperature） and gas composition （3%, 6% and 10% 02） during refrigerated storage on the bitterness of grapefi＇uit was studied. Results indicated that grapefruit bittemess varied with stor- age temperature and the content of bitter compounds dramatically fluctuated in a substantially consistent manner throughout the storage period under varying temperatures, which was manifested by an increasing trend during the first 30 days before decreasing and then remaining stable during 30-105 days. The minimum amount of bitter compounds was detected in grapefruit stored at 10 ℃. Compared with the control group, three MAP groups contained more or less bitter compounds, showing irregular changes. During 30-105 days, smaller fluctuations were found for the amount of bitter compounds with increasing volume fi＇action of oxygen and the 10% 02 group showed the smallest change.