摘要
【目的】为油梨采后保鲜和果品分级提供可行方案和新思路。【方法】以稳定开花结果的哈斯油梨为研究对象,于果实成熟期采摘,采后根据单果质量对果实进行分类,分别为大果(≥140 g)、中果(≥100 g且<140 g)和小果(<100 g),并设置5种保鲜处理,分别为常温储藏、冷藏保鲜、精油保鲜、气调保鲜、气调结合精油保鲜,待达可食状态后,对果实的总糖含量、可溶性固形物含量、维生素C含量、可滴定酸含量、粗蛋白含量、粗脂肪含量6项生理指标进行测定,采用隶属函数值法对不同保鲜方式处理下和不同大小果实的品质进行综合评价。【结果】与常温储藏相比,其他保鲜方式在一定程度上均延长了油梨的保鲜时长,可溶性固形物含量的差异最为显著。根据生理指标的隶属函数均值可知,5种保鲜方式下果实品质由优到劣排序依次为气调结合精油保鲜、冷藏保鲜、气调保鲜、精油保鲜、常温储藏。不同大小果实之间总糖含量、可溶性固形物含量、维生素C含量无显著差异,脂肪含量、粗蛋白含量以及可滴定酸含量随果实质量增加反而降低。根据生理指标的隶属函数均值可知,3种等级果实根据其品质由优到劣排序依次为中果、大果、小果。【结论】在5种保鲜方式中,气调结合精油保鲜效果最好。不同大小的果实之间生理指标差异不显著,且未呈现简单的线性关系,中果品质最好。
【Objective】This study provides a feasible scheme and a new idea for the preservation and grading of the post-harvested avocado.【Method】Choose Haas avocados which were stable in flowering and bearing as the experimental materials.The fruits were harvested when they were ripe.After harvesting,classified the fruits into large fruit(L)(≥140 g),medium fruit(M)(≥100 g and<140 g)and small fruit(S)(<100 g),according to the fruit mass respectively.The fruits were treated with the following 5 fresh-keeping measures:normal temperature(NT),cold storage(CS),plant essential oil(PO),modified atmosphere(MA),modified atmosphere combined with plant essential oil preservation(MA+PO).When the avocados reached the edible state,the contents of total sugar,soluble solids(SSD),vitamin C,organic acids,crude protein and crude fat were measured.The membership function value method was used to evaluate the quality of fruits with different storage methods and different sizes.【Result】Compared with normal temperature preservation method,other preservation methods prolonged the preservation time of avocados to a certain extent,and the difference in SSD was the most significant.According to the mean value of the membership function of the physiological index,the decreased order of the fruit quality under 5 fresh-keeping methods was:MA+PO>CS>MA>PO>NT.There was no significant difference in total sugar content,soluble solid content,and vitamin C content between different sizes of fruits,however,fat content,crude protein content and titratable acid content decreased with the increase of fruit mass.According to the mean value of the membership function of the physiological indicators,the decreased order of the fruit quality of three sizes of fruits was:M>L>S.【Conclusion】Among 5 preservation methods,the storage effect of MA+PO is the best.There is no significant difference in physiological indexes among fruits of different sizes.It’s not a simple linear relationship.The best fruit quality is medium fruit.
作者
韩攀
时小东
覃思颖
邓聿杉
徐莺
HAN Pan;SHI Xiaodong;QIN Siying;DENG Yushan;XU Ying(Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education,College of Life Sciences,Sichuan University,Chengdu 610065,Sichuan,China;Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106,Sichuan,China)
出处
《经济林研究》
北大核心
2021年第3期251-256,264,共7页
Non-wood Forest Research
基金
四川省科技计划重点研发项目(2021YFN0107)
四川大学攀枝花市校市战略合作奶油果标准化生态种植关键技术研究及示范项目(2018CDPZH-11)。
关键词
油梨
生理指标
保鲜
果品分级
avocado
physiological indicators
preservation
fruit grading
