不同保鲜方式下鲜切菠萝蜜的品质比较

Comparison of the Quality of Fresh-cut Jackfruit under Different Preservation Methods

为降低鲜切菠萝蜜在贮藏和流通过程中出现的褐变、胀袋、质地软化等问题,采用两种不同的保鲜方式(静电场联合低温、二氧化氯溶液处理联合低温)贮藏鲜切菠萝蜜,对其进行感官评价,并测定其菌落总数、色泽、硬度、可溶性固形物、可滴定酸、相对电导率和维生素C含量,比较不同保鲜方式下鲜切菠萝蜜的品质变化。试验发现:与对照组相比,静电场保鲜可显著(P<0.05)延缓鲜切菠萝蜜的外观、色泽、硬度、可溶性固形物的下降以及可滴定酸、相对电导率的上升。二氧化氯液处理可减缓鲜切菠萝蜜的可滴定酸上升,但对鲜切菠萝蜜的外观、色泽、硬度和相对电导率具有负面影响。两种保鲜方式下,鲜切菠萝蜜的维生素C含量无显著差异,其含量介于5.66~7.24mg/100g之间;其菌落总数均小于1.0×10^(3)CFU/g。综上分析,较于普通低温保鲜和二氧化氯处理联合低温保鲜,静电场联合低温贮藏鲜切菠萝蜜的保鲜效果更优,品质保持更好。

In order to reduce browning,bag swelling,and softening of the texture of fresh-cut jackfruit during storage and distribution,two different preservation methods(electrostatic field combined with low temperature and chlorine dioxide solution treatment combined with low temperature)were used to preserve fresh-cut jackfruit.A sensory evaluation was conducted,and the total bacterial count,color,firmness,total soluble solid contentF,titratable acid content,relative conductivity,and vitamin C content were determined to compare the quality changes in the fresh-cut jackfruit under different preservation methods.The results showed that compared with the control group,electrostatic field preservation significantly delayed(P<0.05)the decrease in appearance,color,firmness,and soluble solids,and increased the titratable acids and relative conductivity of the fresh-cut jackfruit.Chlorine dioxide solution treatment slowed down the increase in the titratable acid content of the fresh-cut jackfruit,but had negative effects on the appearance,color,firmness,and relative electrical conductivity.Both preservation methods had no significant effect on the vitamin C content of the fresh-cut jackfruit,which ranged from 5.66 mg/100 g to 7.24 mg/100 g,whereas the total bacterial count was less than 1.0×10^(3) CFU/g.Our findings demonstrate that the electrostatic field combined with low temperature storage of fresh-cut jackfruit had superior preservation effects and maintained jackfruit quality more effectively than ordinary low-temperature preservation and chlorine dioxide treatment combined with low temperature treatment.