超声波-气调联合处理对番茄、丝瓜混合贮藏保鲜效果的影响

以粉红熟番茄、丝瓜为试验材料，研究不同超声波时间对番茄、丝瓜硬度的影响。探究O ₂体积分数（3%、6%）和CO ₂体积分数（2%、4%、6%）交叉复配后不同气体组分对番茄、丝瓜混合贮藏硬度和感官的影响。在优化了超声处理时间和气体组成的基础上，对比冷藏、气调处理、超声波处理以及超声波-气调联合处理4种保鲜方式对番茄、丝瓜混藏品质的影响。结果表明：超声时间5 min对番茄、丝瓜硬度的保持最为有效；番茄、丝瓜在气体组分（体积分数）6%O ₂、4%CO ₂、90%N2下贮藏至21 d时，硬度最大，感官评分最高；超声波-气调联合保鲜组番茄和丝瓜失重率的增加、丙二醛（MDA）的积累以及呼吸的变化均较其他方式缓慢，番茄滋味与新鲜番茄最接近，丝瓜气味与冷藏相比差异明显。因此超声波-气调联合处理有利于番茄、丝瓜混藏品质的保持。

Effect of Ultrasound Combined with Modified Atmosphere Packaging on Preservation Quality of Tomato and Loofah Mixed Storage

The effect of different ultrasound time on the hardness of tomato and loofah was investigated. The hardness and sensory of tomato and loofah during storage were studied by cross-matching different gas compositions, i.e., O ₂2 with concentration of 3%, 6% and CO ₂2 with concentration of 2%, 4%, 6%. After the optimization of ultrasound time and gas composition of modified atmosphere packaging(MAP), the preservation of tomato and loofah mixed storage was evaluated via cold storage, MAP, ultrasound treatment (UT) and ultrasound treatment combined with modified atmosphere packaging(UTMAP). The results showed that 5 min of ultrasound time was most effective in maintaining the hardness of tomatoes and melons. The highest hardness and sensory score were achieved when stored under 6% O ₂, 4% CO ₂ and 90% N2 for 21 d. The increase of weight loss, the accumulation of malondialdehyde(MDA) and the change of respiration in tomato and loofah mixed storage under UTMAP were slower than those stored under other treatments, exhibiting similar taste with fresh tomato while the flavor of loofah was significantly different from that of cold storage. The UTMAP is therefor much effective than UT alone or MAP alone for tomato and loofah mixed storage.