安哥诺李冷藏条件下不同保鲜处理效果的研究

Effect of Different Preservation Treatments on Angeleno Plum during Cold Storage

选用八成熟安哥诺李为试材,将果实预冷至0℃后,采用三种保鲜方式进行处理:1 PVC保鲜袋包装,袋内放置高锰酸钾乙烯吸收剂和仲丁胺盐缓释防腐剂;2袋内放置高锰酸钾乙烯吸收剂;3果实置于泡沫箱中,再将泡沫箱装入硅窗保鲜袋内。果实均于(0±0.5)℃的冷库内贮藏100 d,研究不同处理的保鲜效果。结果表明,李果冷藏100 d均未出现腐烂,说明腐烂并不是制约其长期贮藏的主导因素,而严重的果肉褐变和风味下降才是影响安哥诺李长期贮藏的瓶颈;在0℃贮藏70 d之内,三种处理李子的果皮、果肉颜色、风味与入贮前相比虽然有些变化,但并不影响其商品性,能够较好地保持短期贮藏李子的感官品质。总体上,处理1的保鲜效果要优于处理2和处理3,处理3的果实褐变最严重。

Taking Angeleno plum fruits（Angeleno） with 80% maturity as materials harvested,after precooling to 0 ℃,the fruits were cold stored with the following three different packages and preservations：① the fruits,potassium permanganate ethylene absorbent and slow-release sec-butylamine salt preservatives were placed in the PVC plastic bags（treatment 1）;② the fruits and potassium permanganate ethylene absorbent were placed in the PVC plastic bags（treatment 2）;③ the fruits were placed in polystyrene foam box and then the foam box were put in the silicon window bag（treatment 3）.The fruits were stored for 100 d at（0±0.5） ℃ and the preservation effects of different treatments were studied.The results showed that,because the plum didn＇t show decay during 100 d cold storage,so the fruit decay was not the main factor to affect the long-term storage effect of Angeleno and the flesh browning and flavor changes were the bottleneck problems for long-term storage of Angeleno.During 70 d storage at 0 ℃,although the color and flavor of pericarp and flesh of the three treatments had some changes compared to before storage,but they did not affect their commodity,and all the three treatments could maintain the sensory quality of short-term storage of plums.In general,the preservation effect of treatment 1 was superior to the treatment 2 and 3,and treatment 3 had the most serious fruit browning.