摘要
以云南蒙自'甜绿籽'甜石榴为试材,在(5±1)℃条件下分别贮藏0、30、60、90、120 d后,研究石榴籽粒营养品质变化情况,并于室温(15℃)下分别进行套袋和不套袋处理,观察货架期失重情况。结果表明,不同的低温贮藏时间对石榴籽粒的营养品质有显著影响,主要营养成分的损失与贮藏时间呈正相关,石榴果实贮藏30~60 d可保持较高的可溶性固形物和总糖含量,贮藏30 d的果实能保持较高的VC和总酸含量。未套袋的果实极易失重,只有1~2 d的最佳货架期;单果套袋可显著减少果实水分散失,6周内失重率在4%以下,且以低温贮藏60 d的石榴果实常温货架期间的失重率最低,贮藏120 d的果实失重率最高。综合比较得出,蒙自甜石榴果实低温贮藏60 d以内,可较好地保持其营养和感官品质,减缓果实在货架期的失水状况。
The effects of cold storage time on pomegranate's berries nutritional quality changes of ‘Tianlvzi', a sweet pomegranate cultivar from Yunnan Mengzi, were studied. The fruits were stored at(5±1)℃ for 0, 30, 60, 90 and 120 days respectively and the nutrients changes were determined, then the weight loss rate for bagged and unbagged fruits were determined during 15 ℃ shelf life. The results showed that, different low temperature storage time had significant effects on fruits nutritional quality. The losses of the main nutrients were positively correlated with the storage time.Higher contents of soluble solids and total sugar were maintained in the fruits during 30~60 days storage and higher VC content and total acids were kept during 30 days storage. The unbagged fruit dehydrated easily and only had a shelf life of 1 or 2 days. The weight loss rate of individual bagged fruit decreased significantly, it was lower than 4%during 6 weeks storage. During normal temperature shelf life, the minimum weight loss rate was found in fruits which stored at low temperature for 60 days, and the maximum weight loss rate was obtained in fruits which stored at(5±1)℃for 120 days. It was suggested that the fruits stored at low-temperature(less than 60 days) showed less nutrient loss,better sensory quality, and less water loss.
出处
《保鲜与加工》
CAS
北大核心
2016年第6期40-44,共5页
Storage and Process
基金
云南省科技计划项目(2014EB032)
关键词
石榴
贮藏时间
营养品质
失重率
pomegranate
storage time
nutritional quality
weight loss rate
