草莓呼吸特性与发酵阈值研究

Study on Respiration Properties and Fermentation Threshold of Strawberry during Storage

以红颜草莓为试材,采用密闭系统法,研究了不同温度(0、5、20℃)条件下,草莓包装环境内的气体体积分数变化和草莓的呼吸速率,拟合呼吸速率方程,并确定草莓的发酵阈值、乙醇含量及品质指标的变化。结果表明:密封盒内草莓的米氏模型参数拟合度较高,各方程决定系数(R2)值均在0.9以上。在0、5、20℃环境下,草莓果实的最大呼吸速率分别为5.49、9.09、26.32 mL CO2/(kg·h),最长贮藏时间分别为192、60、16 h,0℃和5℃环境下的发酵阈值比20℃环境下的低;果实的乙醇含量在最长贮藏时间点左右迅速升高;贮藏期间,果实硬度、可溶性固形物和可滴定酸含量呈下降趋势,花色苷含量呈上升趋势。综上所述,各温度下密封盒内草莓的米氏模型参数拟合度较高,低温可以有效地抑制果实的呼吸强度,延缓果实品质的下降,延长其贮藏期。

In order to clarify the fermentation threshold,changes of ethanol content and quality of strawberry during storage.The changes of gas concentration and respiration rate of Fragaria × ananassa Duch.cv.Benihoppe in sealed box at 0 ℃,5 ℃ and 20 ℃ were studied respectively by enclosed system method,and the respiration rate equation of strawberry in sealed box was fitted.The results indicated that fitting degree of Michaelis-Menten model parameters of strawberry in sealed box were higher and the coefficients of determination(R2) were more than 0.9.The maximum respiration rates of strawberry were 5.49 mL CO2/(kg·h),9.09 mL CO2/(kg·h) and 26.32 mL CO2/(kg·h) respectively,and the maximum storage time was 192 h,60 h and 16 h respectively at 0 ℃,5 ℃ and 20 ℃.The fermentation threshold of strawberry at 0 ℃ and 5 ℃ were lower than that at 20 ℃.The ethanol content of fruit increased rapidly at the longest storage time.And firmness,soluble solids and titratable acids contents of fruit decreased,while anthocyanins content increased during storage.In conclusion,Michaelis-Menten model parameters of strawberry in sealed box had higher fitting degree at different temperatures.Lower temperature could inhibit the respiration intensity,delay decrease of quality and extend the storage period effectively.