不同预冷方式对红毛丹贮藏品质的影响

比较冰水预冷、冷库预冷、压差预冷3种预冷方式对红毛丹低温贮藏品质的影响,获得最佳预冷方式。以海南省红毛丹"保研7号"为材料,经过3种预冷方式处理果实,6±1℃贮藏16 d,分别于0,4,8,12和16 d进行8个品质指标比较。结果显示,压差预冷保持较高好果率,明显抑制果皮中相对电导率增加和PAL活性,在16 d时分别比CK组的下降28.77%和11.33%。果肉中的丙二醛、可滴定酸、POD活性明显降低,在16 d时分别比CK组的下降22.86%,20.88%和32.47%,保持较好品质。压差预冷后的果实贮藏品质最好,冷库预冷效果次之,冰水预冷效果不明显,可为红毛丹冷链物流应用提供参考。

Effect of Different Precooling Methods on Quality of Rambutan(Nephelium lappaceum L.)during Storage

In order to obtain the best precooling method,the effects of three precooling methods,including ice water,cold room and pressure-difference precooling on the low temperature storage quality of rambutan(Nephelium lappaceum L.)were compared.The fruits of"Baoyan-7",a kind of rambutan in Hainan province,were stored at 6±1℃for 16 d after three kinds of precooling.Eight quality indexes were compared on 0,4,8,12 and 16 d,respectively.The results showed that the pressuredifference precooling maintained a high rate of good fruit,significantly inhibited the increase of electrical conductivity and PAL activity in the peel,which were 28.77%and 11.33%lower than those in CK group at 16 d.The malondialdehyde,titratable acid,and POD activity in the pulp were significantly reduced,and at 16 d,they were 22.86%,20.88%,and 32.47%lower than those in the CK group.The fruit quality after pressure-difference precooling was the best,followed by the cold room,and the ice water precooling effect was not obvious.It could provide reference for rambutan cold chain logistics.