摘要
以兰州百合为试材,经真空包装后入冷藏库和相温库下贮藏,实时监测库体内的温度变化,每15 d检测百合硬度、生理指标、营养物质及挥发性物质的变化。结果表明,冷藏库温度为(0.2±0.5)℃,相温库温度为(-0.4±0.1)℃,与冷藏库相比,相温库内环境温度波动小,温控更加精准。相温贮藏能够延缓百合硬度的下降,控制呼吸强度与乙烯生成速率在较低水平,保持贮藏前期较高的还原糖含量,延长百合休眠期,同时抑制贮藏后期醇类、酯类及烯烃类物质的挥发,促进醛类物质的释放,75 d时降低百合特殊性气味乙醇、乙酸乙酯与异辛醇的相对含量,提高百合特征性香气己醛、十二醛和正己醇的相对含量。因此,不同精准温控下百合采后品质的差异明显,相温贮藏可有效维持兰州百合的贮藏品质。
To explore the quality changes of Lanzhou lily during storage at different precise temperatures,Lanzhou lily was used as test material,and stored in the cold store and phase temperature store after vacuum packaging.The temperature changes in the storage environment were monitored in real time,and the changes in firmness,physiological indexes,nutrients and volatile substances of lily were detected every 15 days.Results showed that the temperature in cold store was(0.2±0.5)℃,and the temperature of phase temperature store was(-0.4±0.1)℃.Compared with the cold store,the environment temperature fluctuation in phase temperature store was smaller and the temperature control was more precise.Phase temperature storage delayed the decline of firmness,decreased the respiration intensity and ethylene production rate at lower levels.Moreover,it maintained high reducing sugar content at the early stage of the storage,extended the dormant period of lily.Meanwhile it inhibited the volatilization of alcohols,esters and alkenes,promoted the release of aldehydes at the later stage of storage.Furthermore,the relative contents of ethanol,ethyl acetate and isooctanol in the special odor of lily were decreased,and the relative contents of hexyl aldehyde,dodecyl aldehyde and n-hexanol in the characteristic aroma of lily at 75 d were increased.Therefore,the postharvest quality of lily was significantly different under different precise temperatures of storage,and phase temperature storage effectively maintained the storage quality of Lanzhou lily.
作者
康丹丹
张鹏
李江阔
魏宝东
KANG Dandan;ZHANG Peng;LI Jiangkuo;WEI Baodong(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Food Science College,Shenyang Agricultural University,Shenyang 110866,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第24期175-181,共7页
Food and Fermentation Industries
基金
天津市重点研发计划科技援助项目(18YFYZCG00010)。
关键词
百合球茎
相温
贮藏品质
采后生理
挥发性物质
lily bulb
phase temperature
storage quality
post-harvest physiology
volatile substance
