温度对冷藏富士苹果货架品质变化的影响

Effect of temperatures on the quality and shelf life of Fuji apple after cold storage

为了研究富士苹果在流通过程中的品质变化,以1-MCP处理后贮藏4个月的富士苹果为实验材料,0℃贮藏4个月后转移至模拟货架温度(5、10、15、20、25℃)下进行贮藏性试验,研究不同温度对感官品质和营养特性的影响并探讨富士苹果的品质随货架时间的变化规律。结果表明:以感官品质评价,影响富士苹果货架期品质的最主要因素是果皮的褪色,主要表现为花青苷含量和a值的下降,最有利于颜色保持的温度是5℃;25℃条件下综合品质下降最快;货架期8、16、24 d口味最佳温度分别为15、10、10℃,说明货架时间越长,要求温度越低。以营养品质评价,货架期间Vc和总酚含量呈下降趋势,果肉总黄酮含量先上升后下降,而果皮则一直处于下降的趋势,相对于果肉而言,果皮DPPH清除率在货架初期对温度不敏感,各温度之间无明显差别。以上结果说明货架期间低温有利于保持较高的营养品质,但是口味最佳时果实营养品质并不是最高。

‘Fuji’apples were treated with 1-methylcyclopropene( 1-MCP) and stored at 0℃ for up to 4 months then transferred to five simulated shelf temperatures( 5,10,15,20 and 25℃) for storage test. The effects of different temperatures on the sensory quality and nutritional characteristics of Fuji apple and the variation of the qualities with the storage time were investigated. The results showed that color fading was the most important and main factor indicating the quality change. Color fading was mainly reflected by the reduction of anthocyanin content and a value.The best storage temperature to maintain the color was 5℃. Fruit quality declined most rapidly at 25℃. The best temperatures for good flavor on days 8,16 and 24 were 15℃,10℃ and 10℃,respectively. Therefore,long shelf life requires low storage temperature. Vitamin C and the total phenolic content decreased during the shelf life. Total flavonoid contents in fruit body declined then a slight rise for the first eight days,whereas,it kept decreasing in the peel. DPPH inhibition in peel was temperature-insensitive at early period compared with the fruit body. Fruit at lower temperature possess better color and higher nutritional quality including total phenolics,flavonoid,TAA and Vc contents throughout the shelf life. However,the best time for flavoring does not come with the highest nutrition.