| 热水处理对新余蜜橘采后贮藏品质的影响 |
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| 引用本文： | 陈楚英,付永琦,万春鹏,刘善军,陈金印.热水处理对新余蜜橘采后贮藏品质的影响[J].食品与发酵工业,2019(5):140-144. |
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| 作者姓名： | 陈楚英 付永琦 万春鹏 刘善军 陈金印 |
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| 作者单位： | 江西农业大学江西省果蔬保鲜与无损检测重点实验室;萍乡学院 |
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| 基金项目： | 江西省柑橘产业技术体系(jxars-07);江西省"赣鄱英才555工程"(2012);江西省教育厅科技落地计划项目(111) |
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| 摘 要： | 为探明热水处理对新余蜜橘贮藏品质的影响,采用主成分分析法分析热水(53℃、3 min)处理对冷藏条件下(5±0.5)℃,80%～95%RH]贮藏120 d的‘彭家39号’新余蜜橘采后贮藏品质的影响。结果表明,热水处理可减少新余蜜桔采后腐烂的发生,延缓可溶性固形物(total soluble solids content,TSS)、可滴定酸(titratable acidity, TA)、维生素C (Vitamin C, Vc)含量的降解,抑制果实呼吸速率及丙二醛(malondialdehyde, MDA)的积累,提高果实抗氧化酶如超氧化物歧化酶(superoxide dismutase, SOD)、过氧化氢酶(catalase, CAT)和过氧化物酶(peroxidase, POD)活性,延缓果实后熟衰老。主成分分析和综合得分显示,冷藏60 d后,对照组新余蜜橘的综合品质急剧下降,而热水处理可使果实贮藏时间延长20 d左右。因此,热水处理可作为一种延长新余蜜橘贮藏寿命和维持果实采后品质的理想措施。
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| 关 键 词： | 热水 新余蜜橘 贮藏品质 主成分分析 |
Effects of hot water dipping on postharvest storage quality of Xinyu tangerines during cold storage |
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| CHEN Chuying,FU Yongqi,WAN Chunpeng,LIU Shanjun,CHEN Jinyin.Effects of hot water dipping on postharvest storage quality of Xinyu tangerines during cold storage[J].Food and Fermentation Industries,2019(5):140-144. |
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| Authors: | CHEN Chuying FU Yongqi WAN Chunpeng LIU Shanjun CHEN Jinyin |
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| Affiliation: | (Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits andVegetables,Jiangxi Agricultural University,Nanchang 330045,China;Pingxiang University,Pingxiang 337055,China) |
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| Abstract: | CHEN Chuying;FU Yongqi;WAN Chunpeng;LIU Shanjun;CHEN Jinyin(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits andVegetables,Jiangxi Agricultural University,Nanchang 330045,China;Pingxiang University,Pingxiang 337055,China) |
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| Keywords: | hot water dipping Xinyu tangerines postharvest quality principal component analysis |
| 本文献已被 CNKI 维普 等数据库收录！ |
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