贮藏温度对鲜食紫苏采后品质的影响及货架期预测模型的构建

Effects of Storage Temperature on Postharvest Quality of Perilla frutescens for Fresh-eating and Establishment of Shelf-life Prediction Model

以鲜食紫苏为试材,采用常温、2、4℃和6℃贮藏的方法,研究了不同温度对贮藏期间品质指标的影响,并结合动力学模型和Arrhenius方程来构建基于特征指标的货架期预测模型,对所构建模型进行了验证分析,以期为鲜食紫苏的采后贮运和货架期的调控提供参考依据。结果表明:鲜食紫苏在不同贮藏温度条件下,其采后品质会产生显著差异(P<0.05),低温条件下贮藏,可显著延缓鲜食紫苏采后品质的劣变(P<0.05),以品质指标的优劣来考量,鲜食紫苏以2℃下贮藏较为理想。基于失重率和可溶性糖为特征指标构建的鲜食紫苏货架期预测模型,经验证分析,预测值与实测值的平均相对误差均小于5%,模型拟合准确性较高,可用于鲜食紫苏在2~25℃范围内贮藏时货架期的预测。

Perilla frutescens(perilla)was used as the test materials and stored at room temperature,2℃,4℃ and 6℃.The effects of different temperatures on quality indicators during storage were studied,and the dynamic model and Arrhenius equation were used to build shelf-lifeprediction model based on characteristic indexes,then the constructed model was validated and analyzed,in order to provide reference for postharvest storage and preservation of perilla for fresh-eating.The results showed that there were significant differences in the postharvest quality of perilla for fresh-eating under different storage temperature conditions(P<0.05).Stored under low temperature conditionscan significantly improved the postharvest quality(P<0.05).Perilla for fresh-eating was ideal stored under 2℃ according to advantages and disadvantages of quality indicators.shelf-life prediction model was constructed based on characteristic indicators of weight loss rate and soluble sugar.With verification and analysis,it concluded that the average relative error between the predicted and measured values was less than 5%.The model had high fitting accuracy and could be used to predict the shelf life of perilla for fresh-eating during stored within the range of 2-25℃.