摘要
【目的】探究气调催熟条件下不同温度对香蕉外观及品质的影响,为合理制定香蕉气调催熟方案提供理论依据。【方法】在乙烯气体浓度1.3 mL/L熏蒸24h、相对湿度90%的条件下,对16、19和24℃香蕉催熟过程中果皮色差、蕉果失重率、可溶性固形物含量、果皮相对电导率和果肉硬度等指标进行动态跟踪。【结果】气调催熟温度越高,香蕉催熟进程越快,但24℃高温条件下蕉果转色时的果皮亮度和颜色饱和度显著低于16和19℃(P<0.05,下同),影响香蕉外观品质,且相比16℃低温条件下催熟,蕉果失重增加近4%,完全转色后可溶性固形物含量降低2.5°Brix。16℃条件进行催熟,果皮相对电导率显著低于24℃处理,而果肉硬度显著高于19和24℃处理,有利于货架期的延长。【结论】香蕉鲜果销售宜采用低温(16±0.5)℃催熟,大批量催熟加工用蕉较适宜的温度为(19±0.5)℃;催熟后期适当降低催熟温度可降低蕉果损失。
【Objective】In this paper,the effects of gas ripening at different temperatures on banana appearance and quality were explored so as to provide theoretical support for formulating gas ripening scheme for banana.【Method】Under the condition of 24 hours of exposure to 1.3 mL/L ethylene and 90%relative humidity,the effects of different temperature（16,19 and 24℃）on peel color,fruit weight loss rate,soluble solid content,peel relative conductance and fruit hardness were dynamically traced.【Result】The higher the temperature was,the shorter the ripening process became.But at color change period,peel brightness and color saturation of bananas under 24℃ were significantly lower than those under16 and 19℃（P〈0.05,the same below）,which may affect banana appearance quality.Meanwhile,compared with banana ripened under 16℃,the banana weight loss increased by nearly 4%,and soluble solid content decreased by 2.5 °Brix after the color completely changed.When bananas were ripened under 16℃,peel relative conductance was significantly lower than that of 24℃,and fruit hardness was significantly higher than that of 19 and 24℃,which could help to extend shelf life.【Conclusion】For fresh banana sale,the proper ripening temperature is（16±0.5）℃.The optimum temperature for large scale banana ripening is（19±0.5）℃;at late stage of ripening,the temperature should be lowered accordingly so as to reduce the loss of weight.
出处
《南方农业学报》
CAS
CSCD
北大核心
2016年第12期2139-2144,共6页
Journal of Southern Agriculture
基金
国家自然科学基金项目(31421092)
广西特色作物试验站项目(2014)
广西香蕉育种与栽培工程技术研究中心建设项目(2013GC353-33)
关键词
香蕉
气调催熟
最佳温度
外观
品质
banana
gas ripening
optimum temperature
appearance
quality
