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目的 明确不同品种枇杷果实采后低温贮藏期间腐烂和品质变化的差异, 为枇杷果实贮运技术的开发提供理论依据。方法 研究了“洛阳青”、“宁海白”和“大红袍”3个品种枇杷果实5 ℃贮藏35 d期间失重率、腐烂指数、果皮和果肉颜色变化、可溶性固形物、维生素C、类胡萝卜素和总酚含量的变化。结果 “洛阳青”和“大红袍”枇杷果实采后可溶性固形物、维生素C含量和L值下降, 失重率和腐烂指数上升, 果实贮藏品质发生劣变。枇杷果实贮藏前期果皮和果肉b值升高, 类胡萝卜素和总酚含量增加。但随着贮藏时间的延长, 果实中类胡萝卜素和总酚含量逐渐下降。结论 与“宁海白”枇杷果实相比, “洛阳青”和“大红袍”枇杷果实采后5 ℃贮藏期间易发生腐烂, 品质劣变严重, 耐贮性低。  相似文献   
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In this work, the impact of the industrial freezing process on structure, texture and total antioxidant capacity was studied using green asparagus stems, zucchini and green beans. Samples were analysed as raw/uncooked, blanched, raw/boiled and industrially frozen/boiled.A consistent damage of the vegetable tissue was revealed by the histological analysis on vegetables boiled after freezing. The cells appeared to be dehydrated, contracted and separated at different levels depending on the anatomical structure of each vegetable.The initial textural quality was partially retained in all blanched vegetables, and enhanced in cut tested asparagus stems, in relation to the action of phenolic acids at cell wall level. Raw/boiled and industrially frozen/boiled asparagus stems exhibited comparable forces of penetration and cut tests. On the other hand, zucchini, both raw and frozen, completely softened after boiling making the texture measurement impossible. Industrially frozen/boiled green beans showed higher values of cut and penetration forces, probably due to a higher presence of swollen cell walls, in comparison to those raw/boiled.Blanching and boiling significantly increased the ferric reducing antioxidant power values of asparagus stems and green beans compared to uncooked/raw samples, while boiling after the freezing process significantly deprived both vegetables of the initial antioxidant capacity. On the other hand, boiling the frozen zucchini proved to be detrimental to the antioxidant capacity.In conclusion, manufacturers and researchers should join together to develop specific industrial freezing process conditions according to the matrix of each vegetable.  相似文献   
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杨梅果实中天然抗氧化物质对人类健康的作用日益受到人们的重视, 抗氧化活性的大小已成为衡量果实采后品质的一个重要指标, 维持和提高果实采后抗氧化能力已成为果实采后贮运保鲜研究中的热点。糖代谢是果实采后主要的生理活动之一, 与果实采后花色苷和酚类物质的代谢存在密切的联系。本文简要介绍了杨梅果实的抗氧化特性, 重点综述了糖代谢调控果实采后抗氧化活性机制的研究进展, 提出了糖代谢调控杨梅果实采后花色苷和酚类物质合成代谢机制的研究展望。  相似文献   
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To reduce post-harvest losses of food produce and ensure a better return to marginal farmers, a small cold storage has been developed using a domestic split air conditioner. The developed solar-powered cold storage is a low cost, simple and energy-efficient unit. Installation, operation and maintenance costs of the cold storage are also less. The cold storage is integrated with IoT-based sensors for remote monitoring and controlling of temperature and humidity as well as tracking of the stored items. It uses multiple sensors and a microcontroller to maintain and monitor the desired temperature and relative humidity. Average recorded temperature and relative humidity of the cold storage chamber is found to be 6.88 (±0.7) °C and 95 (±1) % respectively. Total cost of the designed 10 t capacity cold storage is around $ 15710 in India including installation charges. This low-cost cold storage can be owned by a group of farmers in the same locality for using it on a sharing basis or it can be owned by a produce trader to store a variety of fruits and vegetables. Using the developed cold storage, total savings to farmers is calculated to be $ 7449 per year. Farmers or traders can save around $ 20.46 in storage rent per tonne per week considering an average 70% utilization of 10 t capacity of the cold storage throughout the year. Further, the cost of cold storage can be recouped from the rent benefits within the first 2.1 year period.  相似文献   
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