F-MAP保鲜对苹果梨果实质地的影响

Effect of F-MAP on texture of Pingguoli during storage period

为提高苹果梨贮藏品质,利用F-MAP技术在低温条件下贮藏苹果梨,并对其果实的质构指标进行分析。结果表明:贮藏过程中苹果梨果实的硬度、内聚性、弹性、咀嚼性呈下降趋势,果胶和粗纤维含量也呈下降趋势,但是F-MAP处理组的名项指标在贮藏4个月后显著高于纸箱组。即F-MAP处理有效地延缓苹果梨果实质地的下降。

In order to improve the storage quality,Pingguoli was stored at low temperature by the F-MAP technology,and texture of the fruit was analyzed.The results showed that the hardness,cohesiveness,springiness and chewiness of Pingguoli declined during storage,the contents of pectin and crude fiber also decreased during storage period.However,the indexes of F-MAP group were significantly higher than that of carton group after about four months＇ storage.Research results showed that F-MAP treatment could effectively delay the decline of Pingguoli texture.