热空气结合乙醇熏蒸保鲜脆红李的工艺优化

Optimization of Hot Air Combined with Ethanol Fumigation on Preservation of Prunus salicina cv.‘Cuihongli’

以重庆市黔江区脆红李鲜果为研究对象,以果实腐烂指数为考察指标,在单因素试验的基础上,对不同热空气结合乙醇处理的时间、温度和熏蒸乙醇体积分数进行筛选,然后利用响应曲面法优化热空气结合乙醇熏蒸处理脆红李的保鲜工艺,并分析处理后脆红李果实的贮藏品质。结果表明,热空气结合乙醇熏蒸处理脆红李的较优条件为热空气处理时间3.9 h、温度39℃、乙醇体积分数288μL/L。果实经常温贮藏15 d后,对照组果实腐烂指数为58.36%,而处理后果实的腐烂指数为20.48%,与对照相比保鲜效果显著。此外,与对照组相比,优化后的处理工艺还能显著提高脆红李贮藏期间果实硬度、总酸和VC含量,延缓可溶性固形物含量的下降速率。

With fresh Prunus salicina cv.‘Cuihongli’from Chongqing Qianjiang as research material,and fruit decay rate as investigation index,the optimum preservation condition of hot air combined with ethanol fumigation for Prunus salicina cv.‘Cuihongli’were determined by response surface methodology based on the single factor experiments for the screen of time,temperature and ethanol fumigation concentration.The qualities of treated Prunus salicina cv.‘Cuihongli’were also analyzed.The results showed that,the optimum conditions for hot air combined with ethanol fumigation were:treatment time 3.9 h,temperature 39℃,and ethanol fumigation concentration 288μL/L.After 15 days of storage at room temperature,the decay index of the control group and treatment group was 58.36%and 20.48%,respectively,the preservation effect by hot air combined with ethanol fumigation was significant.In addition,the optimized treatment could significantly improve fruits hardness,total acid and VC contents,and delay the reduce rate of soluble solid content compared with the control group.