新疆红枣不同处理贮藏及货架期品质变化规律的研究

【目的】以新疆三个红枣品种灰枣、河北脆枣、骏枣为试验材料,研究直接冷藏、保鲜袋+冷藏对鲜枣保鲜效果的影响及红枣货架期期间品质。【方法】研究其贮藏期间(0~49 d)在贮藏温度0℃、相对湿度90%~95%的不同处理条件下贮藏品质(质量损失、腐烂率、外观、硬度、可溶性固形物、总酸含量、VC含量、多酚氧化酶活力、还原糖含量)的变化和货架期(1~7 d)贮藏品质(质量损失、腐烂率、外观、感官、硬度、可溶性固形物含量)的变化。【结果】在整个贮藏期间,两个不同处理方式下,三个品种枣重量、硬度、VC含量呈现缓慢下降趋势,而可溶性固形物、总酸、还原糖含量则呈现缓慢上升趋势;多酚氧化酶活力呈现不规律的趋势;而保鲜袋+冷藏处理能较好的保持鲜枣的总酸、硬度、VC、重量损失情况;在货架期期间,两个不同处理方式下,三个品种枣重量、硬度、可溶性固形物含量呈现缓慢下降趋势,且保鲜袋+冷藏处理能较好的保持鲜枣的硬度、重量损失、可溶性固形物含量情况。【结论】就三个品种而言,灰枣和河北脆枣较耐贮藏,更适于进行保鲜;就两种处理而言,保鲜袋+冷藏处理更适用于鲜枣的保鲜。

Research on Quality Changes of Xinjiang Jujube during Storage and Shelf-life Period under Different Treatments

【Objective】In order to investigate the effects of cold storage and storage bag+ cold storage on the storability of Chinese jujubes during storage and shelf-life period,Hui-jujubes,Jun-jujubes and Hebei cui-jujubes were used as main experiment material.【Method】In this paper,quality characters such as mass loss rate,rotting rate,appearance,firmness,the soluble solid,total acid,VC,PPO activity and reducing sugar content were studied under 0℃ storage temperature and 90%-95% relative humidity in storage experiment(between 0-49 d),and quality characters such as mass loss rate,rotting rate,appearance,sensory,firmness,the soluble solid were discussed in shelf-life(1-7 d) experiment.【Result】The results showed that: during the whole storage period,under the two storage conditions,the mass,firmness and VC content of the three varieties of jujubes showed a decreasing tendency,while the soluble solid,total acid and reducing sugar content showed an increasing tendency.PPO activity showed an irregular tendency.Storage bag+ cold storage treatment could well maintain the total acid,firmness,VC and mass loss of the fresh jujubes.During the shelf-life period,under the two treatments,the mass,firmness and soluble solid content of the three varieties of jujubes showed a decreasing tendency,and the storage bag+ cold storage treatment can well keep the above quality characters.【Conclusion】 Comparing the three varieties,Hui-jujube and Hebei cui-jujube had better storability than the Jun-jujubes,and the storage bag+ cold storage treatment was more suitable for the storage of fresh jujubes.