摘要
蜂糖李因口感独特、营养价值高深受消费者的喜爱。该文以3个不同采收成熟度蜂糖李果实为试验材料,采后使用0.5、1.0μL/L的1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理,然后货架(25±2)℃14 d,每隔2 d测定一次腐烂率、呼吸强度、乙烯释放速率、硬度、色泽、可溶性固形物含量、可滴定酸含量、固酸比,并做出感官评价,最终结合GC-MS分析1-MCP对不同成熟度蜂糖李货架品质及挥发性物质的影响。结果表明,蜂糖李是典型的非呼吸跃变型果实;采收成熟度是影响蜂糖李果实在货架期间品质变化的主要原因,采收成熟度越高,蜂糖李果实在货架期间腐烂率越高、呼吸越旺盛、品质劣变越迅速;高浓度1-MCP(1.0μL/L)处理可以延缓不同成熟度蜂糖李果实货架期间品质的劣变,且对高成熟度(花后110 d)果实保鲜效果最为明显。GC-MS分析表明,醛类(“青草”味)和酯类(“果香”味)是蜂糖李果实主要的挥发性物质,且采收成熟度越高,醛类含量越低,酯类含量越高;不同浓度的1-MCP处理都可以延缓蜂糖李果实在货架期间醛类含量降低和酯类含量升高,更有效地维持蜂糖李果实的固有香气。结合固酸比与感官评价结果,高成熟度蜂糖李果实在货架期间风味最佳,1-MCP处理(1.0μL/L)可以有效延缓不同成熟度蜂糖李果实货架期间品质的劣变和风味的损失,且对高成熟度蜂糖李果实的货架保鲜效果最佳。
Fengtang plum is popular with consumers because of its unique taste and high nutritional value.In this paper,three different harvest maturity Fengtang plums were used as experimental materials.After treated with 0.5μL/L and 1.0μL/L 1-methylcyclopropene(1-MCP),the fruits was stored at(25±2)℃for 14 days.The decay rate,respiratory intensity,ethylene release rate,firmness,color,soluble solid content,titratable acid content,and solid-acid ratio were measured every 2 days,and sensory evaluation was made.In addition,the effects of 1-MCP on the shelf quality and volatile substances of different maturity plums were analyzed by GC-MS.Results showed that the Fengtang plum was a typical non-climacteric fruit.Harvest maturity was the main reason affecting the quality change of Fengtang plums during their shelf life.The higher the harvest maturity,the higher the decay rate of plum fruit during shelf life,the more vigorous the respiration,the more rapid the quality deterioration.A high concentration of 1-MCP(1.0μL/L)treatment could delay the quality deterioration of different maturity plum fruit during shelf life,and the effect of high maturity(110 days after flowering)fruit preservation was the most obvious.GC-MS analysis showed that aldehydes(grassy aroma)and esters(fruit aroma)were the main volatile substances in Fengtang plums,and the higher the harvest maturity,the lower the aldehyde content and the higher the ester content.Different concentrations of 1-MCP treatment could delay the decrease of aldehyde content and the increase of ester content during the shelf life of plum fruit,and more effectively maintain the inherent aroma of plum fruit.Combined with the results of the solid-acid ratio and sensory evaluation,the high-maturity plum fruit had the best flavor during shelf life.1-MCP treatment(1.0μL/L)could effectively delay the quality deterioration and flavor loss of different maturity plum fruit during shelf life and had the best shelf preservation effect on high-maturity plum fruit.
作者
田一鸣
王瑞
马超
马玉华
李江阔
吉宁
雷霁卿
周集豪
TIAN Yiming;WANG Rui;MA Chao;MA Yuhua;LI Jiangkuo;JI Ning;LEI Jiqing;ZHOU Jihao(College of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550000,China;Institute of Pomology Science,Guizhou Academy of Agricultural Science,Guiyang 550006,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第12期209-219,共11页
Food and Fermentation Industries
基金
贵州蜂糖李优质高产关键技术集成与示范(黔科合支撑[2022]重点018号)
贵州省创新平台建设计划(黔科中引地[2020]4018号)
贵阳学院研究生基金(GYU-YJS[2021]-40)
贵州省大学生创新创业训练计划项目(S202210976075)。
