| 廖梓懿,周会玲,姚宗祥,王新茹,马 慧.动态气调对“翠香”猕猴桃贮藏效果的影响[J].保鲜与加工,2021,21(12):31~37 |
| 动态气调对“翠香”猕猴桃贮藏效果的影响 |
| Effects of Dynamic Controlled Atmosphere Storage on Postharvest Qualities of ‘Cuixiang’ Kiwi Fruits |
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| DOI： |
| 中文关键词: 猕猴桃 贮藏保鲜 动态气调 品质 |
| 英文关键词:kiwi fruits preservation dynamic controlled atmosphere qualities |
| 基金项目: |
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| 摘要点击次数: 476 |
| 全文下载次数: 1949 |
| 中文摘要: |
| 为了提高“翠香”猕猴桃在贮藏和销售中的果实品质，采用乙醇含量为指示的动态气调（0~30 d：1.5% O2+5.5% CO2；30~60 d：2.5% O2+4.5% CO2；60~100 d：3.5% O2+3.5% CO2），并与普通气调（2.5% O2+4.5% CO2）、机械冷藏相比较，研究其对“翠香”猕猴桃贮藏期间生理营养品质变化和冷害表现的影响。结果表明：贮藏100 d时，与机械冷藏相比，动态气调显著延缓了果实硬度和可滴定酸含量的下降，保持了可溶性固形物和VC含量，降低呼吸强度和乙烯生成速率；与普通气调相比，动态气调可有效抑制果实的腐烂率和失重率的上升，显著减少贮藏后期冷害的发生，更好地保持果实品质，延长猕猴桃的贮藏期与货架期。动态气调的保鲜效果最好，在一定程度上减少了果实后期病害，提高果实的贮藏品质。 |
| 英文摘要: |
| In the present study, the effects of dynamic controlled atmosphere(DCA) storage(0~30 d: 1.5% O2+5.5% CO2; 30~60 d: 2.5% O2+4.5% CO2; 60~100 d: 3.5% O2+3.5% CO2) on physiological and nutritional qualities changes and chilling injury performances of‘Cuixiang’ kiwi fruits were investigated compared with normal controlled atmosphere storage (2.5% O2+4.5% CO2) and ordinary mechanical refrigeration using ethanol content as the indicator, aiming to improve the fruit qualities of ‘Cuixiang’ kiwi fruits during storage and sale. Result showed that compared with ordinary mechanical refrigeration, DCA remarkably delayed the decrease of fruit hardness and titratable acid contents, maintained total soluble solid and vitamin C contents, and reduced respiration intensity and ethylene production rates after 100 days storage. Compared with normal controlled atmosphere, the DCA storage presented effectively suppressed rotting rates and weight loss rates of fruits, and significantly reduced the occurrence of chilling injury in later storage, maintained superior fruit qualities, and prolonged the storage and shelf life. In conclusion, dynamic controlled atmosphere presented the best preservation effects, which reduced fruit diseases to a certain extent and improved the storage qualities. |
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