摘要
以鲜切金艳(Actinidia chinensis×Actinidia eriantha,黄肉型品种)猕猴桃片为试材,研究了4种贮藏温度(1、5、10、20℃)对包装后猕猴桃片货架期内贮藏品质的影响。结果表明,在本试验条件下,贮藏温度对鲜切金艳猕猴桃片包装袋内气体成分、色差L^*和b^*值、组织相对电导率、可溶性固形物含量、总体感官、菌落总数、霉菌和酵母数量具有显著影响(P<0.05)。1、5、10、20℃条件下,鲜切猕猴桃片的货架期分别为13、10、3、1 d;其中,1℃和5℃条件下贮藏10 d内鲜切金艳猕猴桃片外观和营养品质指标保持良好,各测定指标间差异不显著。
The effect of 4 storage temperatures(1℃,5℃,10℃and 20℃)on the storage quality of packaged freshcut‘Jinyan’(Actinidia chinensis×Actinidia eriantha,yellow flesh variety)kiwifruit slices during shelf life was investigated.Results indicated that storage temperature significantly(P<0.05)affected package headspace gas composition,color difference L^*,b^*,tissue relative conductivity,soluble solids content(SSC),sensory attributes,total aerobic plate count,and total molds and yeasts count,under the tested package configuration and storage condition.The shelf life of fresh-cut kiwifruit slices was 13,10,3 and 1 day at 1,5,10 and 20℃,respectively.The appearance and nutritional quality of fresh-cut kiwifruit slices remained good during 10 days of storage at 1℃and 5℃,and there was no significant difference among the measured indexes.
作者
高佳
朱永清
罗芳耀
贺红宇
袁怀瑜
GAO Jia;ZHU Yong-qing;LUO Fang-yao;HE Hong-yu;YUAN Huai-yu(Institute of Agro-Products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(Southwest Region),Ministry of Agriculture,Chengdu 610066,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第6期1-7,共7页
Storage and Process
基金
四川省农业科学院青年基金（2013QNJJ-022）
关键词
鲜切
猕猴桃片
货架
温度
品质
fresh-cut
kiwifruit slices
shelf life
temperature
quality
