水果玉米在常温和低温贮藏下的品质变化研究

Study on Quality Changes of Fruit Corn under Room Temperature Storage and Cold Storage

【目的】‘雪甜7401’水果玉米籽粒皮薄多汁,爽甜可口,深受消费者倾心,研究其在常温和低温贮藏下的品质变化,可为水果玉米的采后贮运和适时加工提供理论参考。【方法】以‘雪甜7401’水果玉米为试材,每2 d测定其在25℃和4℃贮藏过程中的呼吸强度、失重率、苞叶与籽粒色泽变化、可溶性固形物、糖类和维生素C含量的变化。【结果】结果表明,与常温贮藏相比,低温贮藏可有效抑制采后水果玉米呼吸强度和失重率的增加,维持水果玉米苞叶和籽粒的外观色泽,延缓可溶性固形物、可溶性糖、蔗糖等营养物质和风味物质含量的下降。【结论】低温贮藏能有效保持水果玉米的食用品质和商品价值。

【Objective】‘Xuetian 7401’fruit corn has juicy kernels with thin skin,which is sweet and crisp,and is deeply favored by consumers.The study of its quality changes under room temperature storage and cold storage can provide theoretical references for the storage and timely processing of fruit corn after harvest.【Method】In this study,‘Xuetian 7401’fruit corn was used as materials to study respiration rate,weight loss rate,color changes of bract and kernel and contents of soluble solids content,soluble sugar and vitamin C under room temperature storage(25℃)and cold storage(4℃)every two days during storage.【Result】The results showed that compared with room temperature storage,cold storage could effectively inhibit the increase of respiration rate and weight loss rate of postharvested fruit corn,maintain the appearance color of the bract and kernel,and delay the decrease of nutrients,including contents of soluble solids,soluble sugar,sucrose and vitamin C,and flavor content.【Conclusion】Cold storage could effectively maintain the edible quality and commodity value of fruit corn.