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打蜡处理对温州蜜柑果实异味物质积累的影响
引用本文:邹运乾,张立,吴方方,许让伟,徐娟,胡世全,谢合平,程运江.打蜡处理对温州蜜柑果实异味物质积累的影响[J].中国农业科学,2020,53(12):2450-2459.
作者姓名:邹运乾  张立  吴方方  许让伟  徐娟  胡世全  谢合平  程运江
作者单位:1 华中农业大学园艺林学学院/国家柑橘保鲜技术研发专业中心/农业农村部园艺作物生物学与种质创制(果树)重点实验室/园艺植物生物学 教育部重点实验室,武汉 430070;2 夷陵区农业技术推广中心,湖北宜昌 443100
基金项目:国家重点研发计划(2018YFD1000200);国家现代农业(柑橘产业技术体系CARS-26)
摘    要:【背景】温州蜜柑(Citrus unshiu)是我国最重要的主栽鲜食宽皮柑橘,经洗果、打蜡、包装等采后商品化处理后,果肉异味物质快速积累,不仅影响果实口感、风味和消费者的购买选择,而且影响到果实的货架期和产品市场竞争能力。【目的】研究打蜡处理对温州蜜柑果实异味物质积累的影响,以期优化宽皮柑橘采后商品化处理技术和工艺,延长果实货架期,提高鲜果的市场竞争能力。【方法】以‘尾张’温州蜜柑成熟果实为试验材料,模拟生产中采用不同固体物含量的果蜡进行打蜡处理;扫描电镜观察各处理果实表面蜡质形态;气相色谱仪检测果实内部气体和异味物质含量;同时对光泽度、异味、风味、出汁量、满意度、甜度、酸度和总体满意度等消费者感官评价指标进行分析。【结果】打蜡处理能增加表面光泽度,同时使果实表面被人工合成蜡液覆盖,扫描电镜观察可见气孔被蜡液堵塞,果实内部O2含量下降,CO2含量上升。常温贮藏3周时,402D原液处理温州蜜柑果实内部CO2浓度增加7.1%,比对照组增加1.0%;O2浓度从1.6%降到1.4%。果肉乙醇和乙醛含量快速积累,产生异味,402D原液处理的果实内部乙醇含量1 773.8 mg·L-1,商业果蜡(美国产402D果蜡)经过稀释可提高果心O2含量,降低CO2的含量,延缓果肉异味物质的积累速率。而1﹕1稀释后,果实内部乙醇含量560.5 mg·L-1,感官评价由“高亮”到“较亮”,总体评价得分显著升高。果实打蜡处理后模拟低温冷链(4℃)贮运能有效抑制异味物质的积累,延长果实货架期。【结论】打蜡处理是导致温州蜜柑果实异味物质快速积累的关键原因,402D果蜡按1﹕1用水稀释后打蜡处理温州蜜柑果实在4℃下冷藏,能显著减少果肉异味物质积累,同时使果实货架期延长至4周。

关 键 词:柑橘  异味  打蜡处理  感官评价  采后贮藏  
收稿时间:2019-12-10

Effects of Wax Coating on Off-Flavor Compound Accumulation in the Pulp of Satsuma Mandarin
ZOU YunQian,ZHANG Li,WU FangFang,XU RangWei,XU Juan,HU ShiQuan,XIE HePing,CHENG YunJiang.Effects of Wax Coating on Off-Flavor Compound Accumulation in the Pulp of Satsuma Mandarin[J].Scientia Agricultura Sinica,2020,53(12):2450-2459.
Authors:ZOU YunQian  ZHANG Li  WU FangFang  XU RangWei  XU Juan  HU ShiQuan  XIE HePing  CHENG YunJiang
Institution:1 College of Horticulture and Forestry Science, Huazhong Agricultural University/National R&D Center for Citrus Preservation, Key Laboratory of Horticultural Crop Biology and Germplasm Genetic Improvement (Fruit Crops), Ministry of Agriculture/Key Laboratory of Horticultural Plant Biology, Ministry of Education, Wuhan 430070;2 Agricultural Technology Extension Center of Yiling county, Yichang 443100, Hubei
Abstract:【Background】 Satsuma mandarin (Citrus unshiu) is the most important loose-skinned citrus fruit for fresh consumption in China. After washing, coating, packaging and other postharvest commercial handlings, the fruits often undergo a rapid accumulation of off-flavor compounds in the pulp, which obviously influences the taste and flavor and further affects the consumer's choice as well as the shelf life and market competitiveness of the fruit. 【Objective】 In order to optimize its postharvest commercial handling, the influence of waxing treatment on Satsuma mandarin was investigated, so as to prolong its shelf life and increase its market competitiveness. 【Method】 ‘Praecox Tanaka’ Satsuma mandarin fruits were treated with a series of dilutions of commercial waxes. Then, the internal CO2 and O2 content, ethanol and acetaldehyde concentrations and morphological changes of surface wax were monitored by GC-MS. In addition, the sensory attributes, including gloss, off-flavor, flavor, juiciness, mastication, sweetness, tartness and overall quality, were analyzed to comprehensively evaluate the effects of different treatments on fruit’s postharvest quality. 【Result】 The result showed that undiluted commercial wax T1 (402D) was able to increase the gloss of fruit surface, however, which could be detected clearly with scanning electron microscopy. The fruit surface was fully covered with artificial wax, which contributed to lower O2 and higher CO2 content. The internal content of CO2 in undiluted 402D treated Satsuma mandarin fruit was increased by 7.1% when the fruits were stored for 3 weeks, and the O2 content decreased from 1.6% to 1.4%. Compared to the control group, the content of CO2 was increased by 1.0% in treated fruits. Waxing also led to a rapid accumulation of off-flavor compounds such as ethanol and acetaldehyde in the pulp, and dilution of the mother solution could increase O2 content and decrease CO2 content at the fruit core, as well as retard the accumulation rate of off-flavor compounds. It was further found dilution of 402D with water to a proportion of 1:1 could be rather effective, as we observed that the ethanol content was 1 773.8 mg?L-1 in 402D treated fruits and the number lower to 560.5 mg?L-1in 402D/H2O (1:1) treated fruits. Also, the sensory evaluation changed from "highlighted" to "brighter", and the overall evaluation score increased significantly in 402D/H2O (1:1) treated fruits. Besides, constant cold chain (4℃) after the coating treatment could effectively inhibit off-flavor compound accumulation and prolong the shelf life. 【Conclusion】 Coating treatment was the key reason for the rapid accumulation of off-flavor compounds in Satsuma mandarin fruit. When the fruit was treated with 402D/H2O (1:1) and then stored at 4℃, the accumulation of ethanol and acetaldehyde, two typical odorous compounds, could be significantly reduced, which helped to greatly improve the taste and extend the shelf life to four weeks.
Keywords:mandarin  off-flavors compound  commercial wax  sensory evaluation  postharvest storage  
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