不同保温处理对泡沫箱运输甜樱桃果实品质的影响

Effects of different insulation treatments on quality of sweet cherry during transportation in foam box

为探究物流过程中不同保温处理对甜樱桃品质的影响,本实验以甜樱桃品种“先锋”为试材,采用冷水预冷、冰袋、预冷+冰袋3种处理方式,以不做任何处理为对照,比较3种处理方式后果实物流过程中温度变化,并分别测定物流40 h后和开箱存放1 d后反应果实品质的生理生化指标。结果表明,与对照组相比,冰袋组、预冷组和预冷+冰袋组均提高了好果率、可溶性固形物含量和硬度,降低了呼吸强度和多聚半乳糖醛酸酶活性,其中预冷+冰袋组效果最佳。在物流结束和存放1 d后,预冷+冰袋组的好果率分别为92.5%和81.1%,而对照仅为74.4%和54.0%,可见不同控温处理对泡沫箱运输的甜樱桃品质影响很大,预冷+冰袋处理能更好的保持果实品质。

The aim of the study was to explore the effect of different insulation treatments on quality of sweet cherry in the logistics process.In this experiment,sweet cherry variety“Van”as the test material was taken and three kinds of treatments were adopted,including cold water pre-cooling,ice bag and pre-cooling+ice bag.The temperature changes resulting from the three kinds of treatments were compared in the process of logistics with no processing as the control.The physiological and biochemical indexes of fruit quality were determined after 40 h of logistics and 1 day of ambient temperature storage.The results showed that compared with the control group,the rate of intact fruit,soluble solid content and hardness were higher in the ice bag group,the pre-cooling group and the pre-cooling+ice bag group,and the respiratory intensity and polygalacturonase activity were lower,and the pre-cooling+ice bag group showed the optimal effect.At the end of logistics and additional 1 day storage,the rate of intact fruit in pre-cooling+ice bag group was 92.5%and 81.1%,while for control group this value was only 74.4%and 54.0%,indicating that different temperature control treatments had a great impact on the quality of sweet cherries transported in foam box,and pre-cooling+ice bag treatment could better maintain the quality of fruit.