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四个荔枝品种采后低温贮藏品质指标差异分析及评价
引用本文:王银红, 张珮, 江靖, 李高阳, 朱向荣. 四个荔枝品种采后低温贮藏品质指标差异分析及评价[J]. 食品工业科技, 2019, 40(22): 288-293,299. DOI: 10.13386/j.issn1002-0306.2019.22.050
作者姓名:王银红  张珮  江靖  李高阳  朱向荣
作者单位:湖南大学研究生院隆平分院, 湖南省农业科学院农产品加工研究所, 果蔬贮藏加工及质量安全湖南省重点实验室, 湖南长沙 410125
基金项目:湖南省农业科学院科技创新项目(2017JC67,2017GC03,2018ZD04-1)。"十三五"国家重点研发计划(2017YFD0401303)湖南省知识产权战略化项目(2018Z066M)
摘    要:为了探讨(4±1)℃低温条件下贮藏对

关 键 词:荔枝  低温贮藏  主成分分析  褐变指数  呼吸强度
收稿时间:2019-03-12

Analysis and Evaluation on the Differences of Indexes of Postharvest Quality in Four Litchi Cultivars during Low-temperature Storage
WANG Yin-hong, ZHANG Pei, JIANG Jing, LI Gao-yang, ZHU Xiang-rong. Analysis and Evaluation on the Differences of Indexes of Postharvest Quality in Four Litchi Cultivars during Low-temperature Storage[J]. Science and Technology of Food Industry, 2019, 40(22): 288-293,299. DOI: 10.13386/j.issn1002-0306.2019.22.050
Authors:WANG Yin-hong  ZHANG Pei  JIANG Jing  LI Gao-yang  ZHU Xiang-rong
Affiliation:Hunan Key Lab of Fruits&Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute, Longping Branch, Graduate School of Hunan University, Changsha 410125, China
Abstract:In order to investigate the effect of low temperature condition of(4±1) ℃ on the indexes of postharvest quality of four litchi cultivars including "Feizixiao","Guiwei","Nuomici" and "Huaizhi",the general quality indexesforcolor changes,browning index,good fruit rates,soluble solid contents,titratable acidity and respiration intensity were used to evaluated litchi. The regression equation of quality and evaluation model were constructed by principal component analysis(PCA)in order to evaluate the four cultivars comprehensively.The results showed that the color changes of four litchi cultivars were various with the extension of storage time,"Feizixiao" was the most stable. The browning indexes of four litchi cultivars all kept an increasing trend,which of "Nuomici" increased most obviously,it was 4.267 with the good fruit rates of zero.The degree of browning of "Feizixiao" and "Guiwei" were low,their browning indexes were 2.250 and 2.417,respectively,and the good fruit rates were still more than 60%.The contents of total soluble solids of "Guiwei" changed most significantly during storage,decreased by 7.19%.However,the soluble soilds of "Huaizhi" changed most minimally,its contents increased by 0.34%. The contents of titratable acids rose then dropped,titratable acids of "Nuomici" decreased by 32.14% during the first two weeks’ storage. But "Huaizhi" changed not obviously,and titratable acids of other two cultivars decreased significantly at 21th day,decreased by 38.78% and 35.37%,respectively. The respiration intensity of "Nuomici" was much higher than that of the other three cultivars at 14 to 28 days,which showed that its respiration was greatly vigorous. The comprehensive scores of PCA from high to low:"Feizixiao" > "Guiwei" > "Nuomici" > "Huaizhi".Therefore,in low-temperature condition,"Feizixiao" and "Guiwei" were more resistant to storage,and their quality indexes were better,"Nuomici" and "Huaizhi" could not stand storage,their quality indexes were worse.
Keywords:litchi  low-temperature storage  principal component analysis  browning index  respiration intensity
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