摘要
【目的】为南酸枣果实的贮藏提供参考。【方法】以成熟的南酸枣果实为试验材料,将其分别放置于5、10、15和20℃(常温)条件下贮藏,使用色彩色差计测定果皮色泽,采用质构仪质地多面分析法测定贮藏期间果肉的质地参数,探讨不同贮藏温度条件下南酸枣果实贮藏期间果皮色泽和果肉质地的变化,并使用SPSS软件对各指标进行相关性分析。【结果】在贮藏期间,南酸枣果皮L^(*)值、b^(*)值、C^(*)值和H^(*)值逐渐降低,a^(*)值逐渐升高,果实硬度随贮藏时长延长逐渐降低,果实弹性、内聚性和回复性整体呈增加的变化趋势,咀嚼性呈先升高、后下降的变化趋势。相关性分析结果表明,南酸枣果皮颜色与果实质地间存在显著相关性。与常温贮藏相比,低温冷藏能够有效延缓南酸枣果皮L^(*)值、b^(*)值、C^(*)值、H^(*)值和果实硬度的下降,抑制果皮a^(*)值的升高,同时提高南酸枣果实的采后弹性、内聚性和回复性,其中,5℃条件下冷藏效果最佳。在贮藏末期,5℃条件下贮藏果实的L^(*)值、b^(*)值、C^(*)值和H^(*)值均高于其他处理组,且显著高于20℃条件下贮藏的果实,a^(*)值低于其他处理,并且5℃条件下贮藏的南酸枣果实硬度、弹性、内聚性和回复性均维持在较高水平。【结论】低温贮藏能有效延缓南酸枣果实贮藏期间果皮颜色和果实质地的劣变,提高果皮品质。在5、10、15和20℃贮藏条件中,以5℃低温条件下冷藏效果最佳。
【Objective】To provide a basis for the storage of Choerospondias axillaris fruits.【Method】The mature C.axillaris fruits were used as the test material,which were stored at 5,10,15 and 20°C(room temperature)respectively.The color of the peel was measured by the color difference meter,and the texture and multifaceted analysis method was used to determine the texture parameters during the storage period.Correlation analysis and difference significance analysis were carried out by SPSS software.【Result】During the storage period,L^(*),b^(*),C^(*)and H^(*)of the fruit peel of C.axillaris fruit gradually decreased,and the a^(*)value gradually increased.The hardness of the fruit gradually decreased with the extension of storage time,and the overall elasticity,cohesion and recovery of the fruit increased.The change trend of chewiness showed a first increase and then a decrease.Correlation analysis showed that there was a significant correlation between the peel color and fruit texture.Compared with storage at room temperature,low-temperature refrigeration effectively delayed the decrease of L^(*),b^(*),C^(*),H^(*)value and fruit hardness of the fruit peel,inhibited the increase of the a^(*)value of the peel,and improved the postharvest elasticity,cohesion and recovery of the fruit.Among them,5℃cold storage had the best effect.At the end of storage,the L^(*),b^(*),C^(*)and H^(*)values of the fruits stored at 5℃were higher than those of other treatment groups,and significantly higher than the fruits stored at 20℃,and the a^(*)value was lower than other treatments.And the firmness,elasticity,cohesion and recovery of C.axillaris fruit stored at 5℃were maintained at a high level.【Conclusion】The low-temperature storage can effectively delay the deterioration of the peel color and fruit texture of J C.axillaris fruit during storage,and improve the quality of the peel.The effect of cold storage at 5°C is the best.
作者
高阳
巴元富
李宏宇
丁菲
吴南生
何利人
GAO Yang;BA Yuanfu;LI Hongyu;DING Fei;WU Nansheng;HE Liren(School of Life Science,Resources and Environment,Yichun University,Yichun 336000,Jiangxi,China;Choerospondias axillaris Institute,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China;School of Vocational and Teachers Education,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China;School of Forestry,Jiangxi Agricultural University,Nanchang 330045,Jiangxi,China;Chongyi lvzhilan Forestry Co.,Ltd.,Ganzhou 341000,Jiangxi,China)
出处
《经济林研究》
北大核心
2021年第4期239-245,共7页
Non-wood Forest Research
基金
江西省重点研发计划项目(20171BBF60011)
江西省林业科技创新专项经费项目(201608)。
关键词
贮藏温度
南酸枣
色泽
质地
storage temperature
Choerospondias axillaris
color
texture
