摘要
以贵州蜂糖李果实为试材,探究(4.0±0.5)℃低温贮藏结合50 mg/L ClO_(2)处理对贵州蜂糖李果实采后贮藏品质的影响。结果表明:(4.0±0.5)℃低温结合50 mg/L ClO_(2)浸果处理对贮藏期间蜂糖李果实的失重和腐烂具有抑制作用,可保持较高的硬度和亮度,提高可溶性固形物含量、固酸比及总糖含量,延缓总酸含量的上升及叶绿素、蛋白质和含水率的下降,保持蜂糖李果实较好的风味,延缓果实衰老,有效延长蜂糖李的货架期。该研究结果为蜂糖李果实的绿色防腐保鲜提供了技术参考,可应用于采后商品化处理。
Taking Guizhou‘Fengtang’plum fruits as the test material,the effect of low temperature(4.0±0.5)℃combined with 50 mg/L ClO_(2)treatment on the postharvest storage quality of Guizhou‘Fengtang’plum fruits was explored.The results showed that low temperature(4.0±0.5)℃combined with 50 mg/L ClO_(2)fruit soaking treatment could prevent or inhibit the weight loss and spoilage of‘Fengtang’plum fruits during storage,maintain higher hardness and brightness,increase soluble solids content,solid-acid ratio and total sugar content,delay the rise of total acids content and the decline of chlorophyll,protein and water contents,maintain better flavor of‘Fengtang’plum fruits,delay fruit aging,and effectively prolong the shelf life of‘Fengtang’plum.The research result provides a technical reference for the green antisepsis and preservation of‘Fengtang’plum fruits,which can be applied in postharvest commercialization practice.
作者
李林竹
邓雪薇
林长松
陶光灿
LI Lin-zhu;DENG Xue-wei;LIN Chang-song;TAO Guang-can(Guizhou Academy of Testing and Analysis,Guiyang 550014,China;Guizhou Provincial Detection Technology Research and Application Center,Guiyang 550014,China;Guizhou Institute of Technology,Guiyang 550003,China;College of Biological and Environmental Engineering,Guiyang University,Guiyang 550005,China)
出处
《保鲜与加工》
CAS
2023年第10期1-6,14,共7页
Storage and Process
基金
贵州省科技计划项目(黔科合支撑[2022]一般243)
贵州理工学院高层次人才科研启动经费项目(XJGC20190922)。