摘要
以红梅杏为试材,采用0.5μL/L的1-MCP滴灌熏蒸结合3个不同缓释速度(1/2片剂、1片剂为和2片剂分别为py1、py2和py3处理)的SO 2保鲜剂对红梅杏进行处理,并于低温(0±0.8)℃低压(200 mV)静电场(LVEF)贮藏。结果表明,3种处理均能不同程度有效提高红梅杏采后贮藏品质,降低冷害程度。整个贮藏期,py3处理的褐变指数最小,贮藏30 d时对照组的褐变率达到10%以上,而处理组的褐变率<6%。贮藏40 d时,py2处理的硬度明显高于对照组,py2处理、py3处理和py1处理的V C含量分别是对照组的1.81,1.74,1.58倍,py2处理感官和口感评价分别为对照组的2.56,2.26倍。3组处理中py2处理的杏果实贮藏保鲜效果最好,较对照组延长了20~25 d,同时进行SO 2残留量分析,3个处理的SO 2残留量范围为5.00~25.00 mg/kg,均低于中国食品添加剂的限量(≤50 mg/kg)标准。
Red plum apricot was used as the test material,and 0.5μL/L of 1-MCP drip irrigation fumigation was used in combination with 3 different sustained release rates(1/2 tablets,1 tablet and 2 tablets were py1,py2,and py3 treatment groups,respectively.)SO 2 preservative treated red plum apricot and stored at low temperature(0.0±0.8)℃low voltage(200 mV)electrostatic field(LVEF).The results showed that all three treatments could effectively improve the postharvest storage quality of red plum apricot and reduce the degree of cold damage.During the entire storage period,the browning index of the py3 treatment group was the smallest,and the browning rate of the control group reached more than 10%after 30 days of storage,while the browning rate of the treatment group was less than 6%,and the hardness of the py2 treatment group was significantly higher than that of the control.The V C content of the control group and the py2,py3 and py1 treatment group was 1.81,1.74,and 1.58 times that of the control group,and the sensory and mouthfeel evaluations of py2 treatments,was 2.56 and 2.26 times of the control group,respectively.Among the three treatments,the apricot fruit in the py2 treatment group had the best storage and preservation effect,which was 15 to 25 days longer than the control group.At the same time,the SO 2 residue analysis was performed.Lower than the national food additive limit of Chinese food(≤50 mg/kg)standard.
作者
杨亚丽
刘慧燕
杨文丽
张浩宇
姜昌
方海田
张光弟
YANG Ya-li;LIU Hui-yan;YANG Wen-li;ZHANG Hao-yu;JIANG Chang;FANG Hai-tian;ZHANG Guang-di(Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control,Yinchuan,Ningxia,750021,China;School of Agriculture,Ningxia University,Yinchuan,Ningxia,750021,China;Ningxia Hongmeixing Technology Development Co.,Ltd.,Guyuan,Ningxia,756000,China)
出处
《食品与机械》
北大核心
2020年第4期120-125,206,共7页
Food and Machinery
基金
宁夏回族自治区重大研发计划项目(编号:2018BEG02010)
宁夏回族自治区重点研发计划项目(编号:2017BY071)
宁夏食品微生物应用技术与安全控制重点实验室平台建设项目(编号:2018-2020)。
关键词
红梅杏
缓释型SO
2保鲜剂
低温
低压静电场
贮藏品质
相关性分析
red plum apricot
slow release SO 2 preservative
low temperature
low voltage electrostatic field
storage quality
correlation analysis
