储藏保鲜方式对树莓品质的影响

Effect of Storage and Preservation Methods on Quality of Rubus corchorifolius

为了探究冰温储藏方式在树莓储藏中应用的可行性,设置了冰温和低温2种储藏方式,对树莓外在感官的品质以及内在品质相关的指标的变化进行比较分析,结果表明:与低温储藏比较,冰温处理可以减缓树莓果实外观综合评分的降低、降低腐烂率及生霉率,提高果实的外在品质;减缓树莓内可溶性酸、可溶性固形物含量的降低速度,提高果实的口感;减缓丙二醛含量、多酚氧化酶活性的增加速度,有助于抑制树莓果实的衰老;增加过氧化氢酶活性,有效抑制树莓果实的褐变现象。树莓的储藏保鲜建议推广冰温储藏方式。

In order to compare the feasibility of ice temperature storage in Rubus corchorifoliusa storage,two methods of ice temperature and cold storage were set up to compare the external sensory quality of Rubus corchorifolius and the main indicators related to intrinsic quality.It indicated that the treatment of ice temperature can reduce the reduction of the comprehensive appearance of the fruit berry,reduce the rot rate and the rate of mildew,improve the external quality of the fruit,slow down the decrease of the content of soluble acid and soluble solids in the raspberry,and improve the taste of the fruit.Slowing down the growth rate of malondialdehyde and polyphenol oxidase activity can help inhibit the aging of Rubus corchorifolius;increase the activity of catalase and effectively inhibit the browning of raspberry.It can be seen that the storage and preservation of raspberries is recommended to promote the ice temperature storage method,which can be combined with the current popular atmosphere storage and other methods,and the effect is better.