微环境气调对蟠桃冷藏和常温货架品质和生理变化的影响

Effects of micro-environmental modified atmosphere on quality and physiological changes of flat peach in cold storage and shelf at ambient temperature

为研究微环境气调对蟠桃冷藏和常温货架的保鲜效果,以北京平谷蟠桃为试材,装入微环境气调箱中,粘贴不同气调元件,分别记为mMAP1、mMAP2、mMAP3,以不粘贴气调元件记为对照组(CK),然后入冷库贮藏。蟠桃每10 d从冷库中取出,在此基础上进行3 d常温货架实验,测定箱体内气体含量、果实腐烂指数、风味指数、果肉褐变指数、硬度、可溶性固形物含量、可滴定酸含量、维生素C含量、呼吸强度、乙烯生成速率和相对电导率。结果表明,冷藏期间,mMAP1组O_(2)变化范围为18.67%~19.93%,CO_(2)变化范围为1.40%~2.85%;mMAP2组O_(2)变化范围为16.35%~19.30%,CO_(2)变化范围为2.37%~4.45%;mMAP3组O_(2)变化范围为16.33%~17.33%,CO_(2)变化范围为4.12%~5.53%。在冷藏期和常温货架期内,腐烂指数和褐变指数呈上升趋势,CK组最先出现腐烂和褐变现象,且腐烂指数和褐变指数均为最高,mMAP3处理组感官品质最优;粘贴气调元件的处理组均有保鲜效果,与CK组相比,3个处理组均在不同程度上减少营养物质的消耗,使可溶性固形物、可滴定酸、维生素C含量处于较高水平,同时可抑制蟠桃的呼吸作用,降低乙烯生成速率,与mMAP1组和mMAP2组相比较,mMAP3处理组更能延缓果实衰老,减少果实营养物质损失,抑制果实的呼吸作用。通过SPSS分析,综合得分CK组<mMAP1组<mMAP2组<mMAP3组。综上所述,mMAP3处理组保鲜效果最好。

To study the fresh-keeping effect of micro-environment modified atmosphere on flat peach in cold storage and ambient temperature shelf,Beijing Pinggu flat peach was taken as the test material and put into micro-environment modified atmosphere box,paste different air-modified atmosphere components,which were labelled as mMAP1,mMAP2,and mMAP3,and the non-stick modified atmosphere components were labelled as CK,and then stored in cold storage.Flat peach was taken out of cold storage every 10 days.On this basis,the gas content,fruit decay index,flavor index,flesh Browning index,hardness,soluble solids,titratable acid,vitamin C,respiratory intensity,ethylene production rate,and relative electrical conductivity in the box were determined by a 3-day shelf test at ambient temperature.During cold storage,O_(2) and CO_(2) varied from 18.67%to 19.93%and 1.40%to 2.85%in the mMAP1 group.In the mMAP2 group,O_(2) varied from 16.35%to 19.30%,and CO_(2) varied from 2.37%to 4.45%.In the mMAP3 group,O_(2) varied from 16.33%to 17.33%,and CO_(2) varied from 4.12%to 5.53%.In the cold storage period and shelf life at ambient temperature,the rot index and browning index showed an increasing trend.The CK group showed the first rot and browning phenomenon,and the rot index and browning index were the highest.The mMAP3 group had the best sensory quality.Paste gas components of the treatment group were a preservation effect,compared with the CK group,all the three treatment groups could reduce the consumption of nutrients to different degrees,the soluble solids,titratable acid,and vitamin C content at a higher level,inhibit the respiration of flat peach,and reduce the ethylene formation rate.Compared with the mMAP1 and mMAP2 groups,the mMAP3 treatment group could delay fruit senescence,reduce fruit nutrient loss,and inhibit fruit respiration.By SPSS analysis,the comprehensive score of CK group<mMAP1 group<mMAP2 group<mMAP3 group.In conclusion,the mMAP3 group has the best preservation effect.