摘要
以新疆"小白杏"为实验试材,研究杏果实经近冰温(-1^-1. 5℃)贮藏49 d后,以不同方式出库对果实货架期品质的影响。货架期期间每天测定果实生理指标及感官品质的变化。结果表明,与直接出库(CK)相比,低温冷链出库(A组)和缓慢升温出库(B组)可保持果实较高的硬度及可溶性固形物含量(soluble solid content,SSC),有效延缓可滴定酸(titritable acidity,TA)、抗坏血酸(VC)含量的降低及果实色泽的转变(L*、a*、b*),果实商品率和感官品质也保持较高水平;其中A组实验参数最佳,不仅货架寿命较CK和B组都有所延长,且在后期感官品值也显著高于B组。实验说明3组出库方式下,经低温冷链出库(A组)的杏果实在货架期间品质保持最佳。
Xinjiang "Xiaobai"Apricot fruits were used as experimental material,the effects of different out-store modes on the shelf-life quality of apricot fruits after 49 days of near freezing temperature storage were studied. Physiological indexes and sensory qualities of fruit were measured daily during shelf-life. Results showed that: compared with direct out-storage( CK),both low-temperature chain out-storage( A) and slow-temperature increasing out-storage( B) could maintain high fruit firmness and soluble solid content( SSC),and effectively delay the decrease of titritable acidity( TA),ascorbic acid( VC) content and fruit color change( L*,a*,b*). Besides,the fruit commodity rate and sensory evaluation also maintained a high level. Compared to group CK and B,A had better parameters of experiment. Specifically,the shelf-life under the experiment of A could be extended longer than CK and B,and the sensory evaluation was significantly higher than group B. The results illustrated that the quality during shelf-life of apricot fruits treated with low-temperature chain out-store( A) is the best among the three experimental groups.
作者
李亚玲
石玲
刘佳
李玲
马雪
朱璇
崔宽波
LI Yaling;SHI Ling;LIU Jia;LI Ling;MA Xue;ZHU Xuan;CUI Kuanbo(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Agricultural Mechanization Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第10期141-146,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(31860462)
自治区公益性科研院所项目(KY2019029)。
关键词
杏果实
近冰温贮藏
出库方式
货架期
品质
apricot fruit
near freezing temperature storage
out-store modes
shelf-life
quality
