高压静电场处理对红元帅苹果采后品质的影响(英文)

Effect of high voltage electrostatic field on the post-harvest quality of "red delicious" apple

该研究利用自制的高压静电场保鲜实验台产生的 -5 0 k V/ m和 -10 0 k V/ m高压静电场处理红元帅苹果 ,贮藏过程中每 4d测定 1次果实呼吸强度、内源乙烯释放量、果实硬度和可溶性固形物含量变化 ,并在贮藏结束时 ,对果实品质进行感官评定。实验结果表明 :高压静电场处理使红元帅苹果的乙烯释放高峰推迟 4d,乙烯释放高峰值显著低于对照 ,并且使果实呼吸跃变推迟 8d。高压静电场处理苹果 ,在 2 0℃条件下贮藏 2 4d,果实硬度和可溶性固形物含量显著高于对照 ,果实新鲜程度、脆性、硬度、粉性、甜味和苹果味等感官指标显著比对照好 (p <0 .0 1) ,表明高压静电场处理对保持红元帅苹果的采后品质具有显著作用。

In this study, 'red delicious' apples were treated with -50 kV/m and -100 kV/m of high voltage electrostatic field(HVEF) from the freshness-keeping test stand made by self. During the storage, the respiration rate, endogenous ethylene, flesh firmness and soluble solids content of the samples were determined once every 4 days. At the end of the storage, sensory evaluation was carried. Conclusions were made: by HVEF, the peak of ethylene producing was delayed by 4 days and the value of the peak was smaller than CK significantly. The climacteric of the respiration was delayed by 8 days. After being treated by HVEF and stored in the condition of 20℃ for 24 days, the firmness and soluble solid contents were much higher than CK's. Moreover, the greenness degree, crispness, firmness, mealiness, sweetness, apple flavor and so on were much better than CK(p<0.01). The last conclusion was made that HVEF played an important role in keeping the quality of 'red delicious' apples.