充N2包装对猕猴桃鲜果切片品质和生理效应的影响

以美味猕猴桃“秦美”果实为试材,研究了充N2包装对其鲜切后果实呼吸速率、乙烯释放速率、丙二醛(MDA)含量等生理指标和果实硬度、可溶性固形物(TSS)含量、维生素C含量、可滴定酸含量等品质指标的影响。结果表明,充N2处理后,果实的呼吸速率和乙烯释放速率受到抑制,呼吸速率高峰比对照延迟了4 d,乙烯释放速率高峰比对照推迟了8 d;充N2包装降低了鲜切猕猴桃果实丙二醛(MDA)的含量,抑制了Vc的降解,但对果实可滴定酸含量没有明显影响;充N2包装可以抑制鲜切猕猴桃果实硬度的下降速度,推迟果实的软化,同时TSS含量的上升速度也比对照缓慢。综合各项指标分析认为,充N2包装对提高鲜切猕猴桃果片品质以及延长其货架期有显著效果。

Effect of storage treatment with N2 on physiology and quality of fresh-cut kiwifruit slices

With 'Qinmei' kiwifruit as tested material,the effects of storage treatment with N2 on fruit firmness,total soluble solids,vitamin C,the titratable acid,respiration rate,ethylene production and MDA content of fresh-cut kiwifruit slices were investigated.The results indicated that:the storage treatment with N2 could postpone the time of respiration peak and the ethylene production,respiration peak postpone 4 d,and the ethylene production peak postpone 8 d than CK;the storage treatment with N2 had remarkable effects on Vitamin C,and could decrease the MDA content of the fresh-cut kiwifruit,but had no effect on the titratable acid;the storage treatment with N2 could increase the fruit firmness.In comprehensive consideration,the storage treatment with N2 has remarkable effect on increasing the quality and prolonging the shelf-life of the fresh-cut kiwifruit.