不同保鲜处理对新疆吊干杏贮藏品质及保鲜效果的影响

Effects of Different Preservation Treatments on Preservation Effect and Storage Quality of Xinjiang Diaogan Apricot

为探究不同保鲜处理对吊干杏果实贮藏品质的影响,筛选出吊干杏最佳安全保鲜方式,将新疆吊干杏置于(0±0.5℃)条件下贮藏,分别采用保鲜剂、保鲜纸及两者协同的方式对样品进行处理。结果表明,随着贮藏期延长,保鲜剂、保鲜纸及两者协同使用的保鲜效果整体优于CK组,且协同作用效果最佳,可以显著降低吊干杏果实腐烂率;较好地维持果实的硬度,延缓可溶性固形物(total soluble solid,TSS)、可滴定酸(titratable acid,TA)、维生素C(vitamin C,VC)含量减少;显著提高果实中过氧化物酶(peroxidase,POD)、过氧化氢酶(catalase,CAT)、多聚半乳糖醛酸酶(PG)的活性,抑制多酚氧化酶(polyphenol oxidase,PPO)活性。因此,在低温条件下采用保鲜剂+保鲜纸协同处理保鲜效果最佳,能够维持吊干杏的品质并延长贮藏期。

In order to explore the effects of different preservation treatments on storage quality of Diaogan apricots,and to screen out the best safe preservation methods for Diaogan apricots,put the Xinjiang Diaogan apricots stored under(0±0.5℃)condition and adopted freshness preservation respectively.The sample was processed in a coordinated way with the preservative,cling paper,and both of two.The results showed that with the extension of storage time,the preservation effect of preservative,cling paper and the combination of the two was better than that of CK group,and the synergistic effect was the best,which could significantly reduce the rot rate of Diaogan apricots;maintain the firmness of the fruit well,delay the reduction of TSS,TA,and VC content;significantly increase POD,CAT and PG activities,inhibit PPO activity.Therefore,under low temperature condition,the preservative+cling paper had the best preservation effect,which could maintain the storage quality of Diaogan apricots and prolong the storage period.