不同脱涩处理对中田大山楂采后贮藏品质的影响

为研究不同脱涩处理对中田大山楂采后贮藏品质及脱涩效果的影响。以清水浸泡+20 ℃恒温贮藏为对照组，以40%酒精溶液浸泡+30 ℃恒温贮藏、0.25%乙烯利溶液浸泡+30 ℃恒温贮藏和清水浸泡+30 ℃恒温贮藏为3个不同的处理组，通过测定中田大山楂硬度、可溶性固形物、可滴定酸、总糖、类黄酮、单宁含量等指标的变化来分析山楂采后贮藏品质的变化。结果表明: 不同脱涩处理中，40%酒精溶液浸泡+30 ℃恒温贮藏处理在不明显破坏山楂果实贮藏品质的条件下（硬度、可溶性固形物和可滴定酸等变化虽然快于对照组，但显著慢于其他两个处理组），加速了果实中可溶性单宁向不可溶性单宁转化且效果最明显（15 d可溶性单宁含量显著低于对照组（P<0.05），为对照组的9.5%），进而达到良好的脱涩效果，为乙醇脱涩在水果加工中提供了良好的应用前景；相关性分析中，单宁与硬度、可滴定酸和可溶性固形物呈极显著正相关（P<0.01），与总糖、固酸比、糖酸比呈极显著负相关（P<0.01），与类黄酮呈显著负相关（P<0.05），说明实验设计中的指标不仅可以反映山楂的贮藏品质，也可在一定程度上从侧面反映山楂可溶性单宁的变化。主成分分析中，40%酒精溶液浸泡+30 ℃恒温贮藏处理组，脱涩效果最佳。

Effects of Different Deastringent Treatments on the Quality of Postharvest Zhongtian Hawthorn

In order to study the effects of different deastringent treatments on the postharvest storage quality and deastringent effects of Zhongtian hawthorn. Take clean water immersion +20 ℃ constant temperature storage as the control group, with 40% alcohol solution immersion +30 ℃ constant temperature storage, 0.25% ethephon solution immersion +30 ℃ constant temperature storage and clean water immersion +30 ℃ constant temperature storage, for three different treatment groups, the changes in the postharvest storage quality of hawthorn were analyzed by measuring the changes in indexes such as hardness, soluble solids, titratable acid, total sugars, flavonoids, and tannin content of Hawthorn. The results showed that in different deastringent treatments, the treatment of 40% alcohol solution soaking +30 ℃ constant temperature storage did not significantly damage the storage quality of hawthorn fruit (the changes in hardness, soluble solids and titratable acid, etc., although faster than the control group, but significantly slower than the other two treatment groups), accelerated the conversion of soluble tannins to insoluble tannins in the fruit, and the effect was the most obvious (15 days soluble tannin content was significantly lower than the control group (P<0.05), as the control group 9.5%), and then achieve a good deastringent effect, which provides a good application prospect for ethanol deastringent in fruit processing;In the correlation analysis, tannins have a very significant positive correlation with hardness, titratable acid and soluble solids (P<0.01), there was a very significant negative correlation with total sugar, solid-acid ratio, sugar-acid ratio (P<0.01), and a significant negative correlation with flavonoids (P<0.05), indicating that the indicators in the experimental design can not only reflect the storage quality of hawthorn can also reflect the changes of hawthorn soluble tannins from the side. In the principal component analysis, the treatment group of 40% alcohol solution immersion + 30 ℃ constant temperature storage has the best deastringent effect.