不同贮藏条件对阿克苏糖心苹果质构及理化性质的变化分析

Analysis on texture and physicochemical properties of Aksu sugar-centered apples under different storage conditions

以新疆阿克苏糖心苹果在不同贮藏条件下的温度、CO_(2)、壳聚糖及1-甲基环丙烯(1-MCP)保鲜剂对其贮藏期间的影响,测定与分析贮藏30 d内阿克苏糖心苹果色泽、质构及理化性质的变化规律。实验结果表明:在4℃添加保鲜剂1-MCP的贮藏条件下,阿克苏糖心苹果的褐变度、失重率、可溶性固形物、酸度和pH等指标,随着贮藏期的延长相对较稳定,能够较好地维持果实的品质;质构,硬度在添加保鲜剂的条件下表现较好,在4℃及添加保鲜剂的条件下能够维持较好的脆性,弹性在4℃时添加1-MCP,相比于壳聚糖表现效果更为显著,两者相差约0.1 g,而咀嚼性与黏聚性结果表现不显著。实验结果为阿克苏糖心苹果在运输过程中维持果实品质提供数据支持,同时也为阿克苏糖心苹果贮藏加工实验提供理论依据。

The effects of temperature, CO_(2) concentration, preservative chitosan and 1-methylcyclopropene(1-MCP) concentration on Aksu sugar apple during storage for 30 days were measured and analyzed. The results showed that, the properties of Aksu sugar heart apples in terms of browning, weight loss, soluble solids, acidity and pH were relatively more stable, with the extension of storage period under the storage condition of adding preservative 1-MCP at 4℃, which maintained the fruit quality better. In terms of texture, the hardness was better under the condition of adding preservatives;the brittleness maintained good brittleness at 4℃ with the addition of preservatives;when 1-MCP was added at 4℃, the elasticity of apple was more significant than that of chitosan, and the difference was about 0.1 g. This experiment provides data to support the maintenance of fruit quality during transportation and provides a theoretical basis for the storage and processing experiments of Aksu sugar apples.