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1.
不同采收期对苹果常温贮藏品质和衰老的影响   总被引：2，自引：2，他引：0  
以通辽地区的‘塞外红’苹果为试材,研究了生长发育期在116~134 d内的3个采收期果实常温(20±1)℃贮藏品质和软化衰老的变化,以确定‘塞外红’苹果的最佳采收成熟度和适宜采收期。结果表明,随着采收期的推迟,果实硬度逐渐降低,可溶性固形物和可滴定酸含量逐渐升高,种子颜色逐渐变褐到全褐。随着贮藏时间的延长,3个采收期果实的硬度、维生素C和可滴定酸含量均逐渐下降,从采收到贮藏结束,采期Ⅰ果实的硬度一直保持最高,采期Ⅱ保持了果实较高的维生素C和可滴定酸含量,采期Ⅲ果实的可溶性固形物含量SSC一直保持最高。结果还表明,采期Ⅰ的果实常温贮藏期间虽然具有较高的原果胶和纤维素含量,而且抑制了可溶性果胶的生成,推迟了果实多聚半乳糖醛酸酶PG活性和纤维素酶活性高峰,延缓了果实呼吸高峰和乙烯释放高峰的出现时间,但果实的外观色泽、口感和风味相对较差;采期Ⅲ的果实丙二醛和乙醇含量积累较多,果实衰老快。综合分析,采期Ⅱ的‘塞外红’苹果具有良好的内在品质、外观色泽和贮运性能。因此,建议通辽地区‘塞外红’苹果的采收期以9月5—10日为宜(可适当晚采1~2 d),采收成熟度参考标准为:果实生长发育天数123~128 d、果肉硬度11.0~11.5 kg/cm^2、SSC≥16.5%、种子的颜色3/4左右变褐、淀粉染色为4.5级左右。  相似文献   

2.
The influence of the preliminary steps in olive oil production (harvesting and washing) on pesticide residues in olives and olive oil has been investigated. Analyses were performed by GC-MS/MS and revealed that endosulfan sulfate and two herbicides (diuron and terbuthylazine) were the most frequently found residues in olives and olive oil. The harvesting method has a decisive influence on herbicide concentrations found in olives. Thus, 16 and 48% of the olive samples harvested on the ground after falling from the tree presented concentrations higher than the maximum residue limit (MRL) for diuron and terbuthylazine, respectively. In olives harvested directly from the tree, diuron was not found at concentrations higher than MRL and terbuthylazine was found in only 10% of the samples. The washing step performed routinely in olive mills was effective in removing the superficial contamination by herbicides present in olives harvested on the ground. Nevertheless, even after washing, the olive oil obtained from ground olives showed herbicide residue concentrations higher than those obtained from tree olives.  相似文献   

3.
Green mature olives (Olea europaea L. cv. 'Manzanilla', 'Picual', and 'Verdial') were stored at 5 degrees C, and the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness. The storage times necessary for this reduction were different for the three varieties tested, requiring 4, 6, and 8 weeks, respectively, for 'Manzanilla', 'Picual', and 'Verdial' olives. The level of commercial quality of the extracted oil did not deteriorate as a consequence of previous fruit storage. Olives matured during refrigeration at 5 degrees C, as the increase of maturation index and the decrease of color index and fruit firmness indicated. Similarly, as the fruit storage period progressed, the total phenolic compound content of the extracted oils decreased. Although the use of green mature olives may require a more prolonged storage time, it allows for a better postharvest handling of the fruits, which are more resistant to physical damage or fungal infections than the riper ones.  相似文献   

4.
Olives (Olea europaea L.) of the Manzanilla, Picual, and Verdial varieties harvested at the green mature stage of ripening were dipped in hot water at a range of temperatures between 60 and 72 degrees C for 3 min. Immediately after treatment, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the temperature used. Fruit heating at > or =60 degrees C for 3 min did not cause significant changes in acidity, UV absorption, peroxide index, and panel test score of the oils obtained but decreased its oxidative stability. Oils extracted from heated fruit showed higher concentrations of chlorophylls and carotenes and lower total phenol content.  相似文献   

5.
The activity of olive microbiota during the oil extraction process could be a critical point for virgin olive oil quality. With the aim to evaluate the role of microbiological activity during the virgin olive oil extraction process, just before oil extraction freshly collected healthy olive fruits were immersed in contaminated water from an olive mill washing tank. The oils extracted were then compared with control samples from the same batch of hand-picked olives. The presence of lactic and enteric bacteria, fungi and Pseudomonas on the surface of olives was proved to be much higher in washed than in control olives, with increments in cfu/g between 2 and 3 orders of magnitude. The biogenesis of volatile compounds and the extraction of olive polyphenols and pigments were significantly influenced by the microbiological profile of olives even without any previous storage. In most cases the effect of olive microbiota on oil characteristics was greater than the effect exerted by malaxation time and temperature. Oils from microbiologically contaminated olives showed lower amounts of C5 volatiles and higher levels of C6 volatiles from the lipoxygenase pathway and some fermentation products. On the other hand, a decrease of chlorophylls, pheophytins, xanthophylls and the ratio chlorophyll/pheophytin was observed in these oils. Likewise, the microbiological activity during oil extraction led to significantly lower amounts of polyphenols, in particular of oleuropein derivatives. These differences in olive oil chemical composition were reflected in oil sensory characteristics by the decrease of the green and bitter attributes and by the modification of the oil color chromatic ordinates.  相似文献   

6.
The aim of the present study was the evaluation of high hydrostatic pressure (HHP) processing on the levels of polyphenolic compounds and selected quality attributes of fruit smoothies compared to fresh and mild conventional pasteurization processing. Fruit smoothie samples were thermally (P(70) > 10 min) or HHP processed (450 MPa/1, 3, or 5 min/20 °C) (HHP1, HHP3, and HHP5, respectively). The polyphenolic content, color difference (ΔE), sensory acceptability, and rheological (G'; G'; G*) properties of the smoothies were assessed over a storage period of 30 days at 4 °C. Processing had a significant effect (p < 0.001) on the levels of polyphenolic compounds in smoothies. However, this effect was not consistent for all compound types. HHP processed samples (HHP1 and HHP3) had higher (p < 0.001) levels of phenolic compounds, for example, procyanidin B1 and hesperidin, than HHP5 samples. Levels of flavanones and hydroxycinnamic acid compounds decreased (p < 0.001) after 30 days of storage at 2-4 °C). Decreases were particularly notable between days 10 and 20 (hesperidin) and days 20 and 30 (chlorogenic acid) (p < 0.001). There was a wide variation in ΔE values recorded over the 30 day storage period (p < 0.001), with fresh and thermally processed smoothies exhibiting lower color change than their HHP counterparts (p < 0.001). No effect was observed for the type of process on complex modulus (G*) data, but all smoothies became less rigid during the storage period (p < 0.001). Despite minor product deterioration during storage (p < 0.001), sensory acceptability scores showed no preference for either fresh or processed (thermal/HHP) smoothies, which were deemed acceptable (>3) by panelists.  相似文献   

7.
Preharvest conditions can have a great impact on fruit quality attributes and postharvest responses. Firmness is an important quality attribute in pear, and excessive softening increases susceptibility to bruising and decay, thus limiting fruit postharvest life. Textural characteristics of fruits are determined at least in part by cell wall structure and disassembly. Few studies have analyzed the influence of fruit preharvest environment in softening, cell wall composition, and degradation. In the current work 'Bartlett' pears grown either facing the sun (S) or in the shade (H) were harvested and stored for 13 days at 20 °C. An evaluation of fruit soluble solids, acidity, color, starch degradation, firmness, cell wall yield, pectin and matrix glycan solubilization, depolymerization, and monosaccharide composition was carried out. Sun-exposed pears showed more advanced color development and similar levels of starch degradation, sugars, and acids than shaded fruit. Sunlight-grown pears were at harvest firmer than shade-grown pears. Both fruit groups softened during storage at 20 °C, but even after ripening, sun-exposed pears remained firmer. Sunlight exposure did not have a great impact on pectin molecular weight. Instead, at harvest a higher proportion of water-solubilized uronic acids and alkali-solubilized neutral sugars and a larger mean molecular size of tightly bound glycans was found in sun-exposed pears. During ripening cell wall catabolism took place in both sun- and shade-grown pears, but pectin solubilization was clearly delayed in sun-exposed fruit. This was associated with decreased removal of RG I-arabinan side chains rather than with reduced depolymerization.  相似文献   

8.
高新昊  张志斌  郭世荣 《土壤》2007,39(3):465-468
以尿素和硫酸钾为N、K肥源,采用有机基质进行日光温室番茄越冬长季节栽培,考察N、K肥(N:K2O)不同比例分段追施对番茄果实品质的影响。试验按追肥方案不同设分段追肥与对照两个处理,分段追肥处理追肥比例依次为座果期N:K2O=1:1(3次)、采收初期N:K2O=1:1.2(3次)、采收中期N:K2O=1:1.4(3次)、采收末期N:K2O=1:1.2(两次),对照则始终按N:K2O=1:1.2(11次)进行处理。结果表明:两种试验处理对番茄植株形态指标影响不大,分段追肥处理增加了番茄茎粗,但差异并不显著;两种处理对番茄总座果穗数影响不大,但分段追肥却显著增加了有效果穗率从而增加了番茄有效果穗数;从整个采收期来看,分段追肥处理显著增加了番茄座果数与单果重,从而显著增加了番茄产量;两种处理在采收初期对番茄果实品质影响差异不显著,分段追肥处理在采收末期显著增加了果实中Vc含量,采收末期番茄果实品质的各项指标含量均高于同处理下采收初期的指标含量。  相似文献   

9.
Fruit of two apricot cultivars 'Bagheri' and 'Asgarabadi' were treated with putrescine (Put) or spermidine (Spd) at 1 mM and then were stored at 1 °C for 21 days. Fruit were sampled weekly and stored 2 days at 20 °C for shelf-life study. The treatments reduced ethylene production and maintained the firmness and color of the fruit. Peroxidase (POX), catalase (CAT), superoxide dismutase (SOD), and polyphenol oxidase (PPO) activities and total phenol (TP) concentrations were measured during storage. Both cultivars showed chilling injury (CI) incidence, and the severity in control fruit was higher than either Put or Spd treatments. CI incidence in Spd-treated fruit was lower than that of Put-treated fruit. Polyamine (PA) treatment generally increased antioxidant enzyme activity of fruit during storage. PA treatments may help maintain the quality of apricot fruit during storage by inhibiting ripening and decreasing CI incidence.  相似文献   

10.
A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 degrees C. Interestingly, this edible coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in uncoated berries over storage. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavors. To the authors' knowledge, this is the first time A. vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest chemical treatments.  相似文献   

11.
'Frantoio' olive fruits were stored at low temperature (4 +/- 2 degrees C) for 3 weeks to investigate the effect of postharvest fruit storage on virgin olive oil quality. Volatile compounds and phenolic compounds explained the changes in sensory quality that could not be explained with quality indices (FFA, PV, K232, and K270). Increases in concentrations of ( E)-2-hexenal and hexanal corresponded to positive sensory quality, whereas increases in ( E)-2-hexenol and (+)-acetoxypinoresinol were associated with negative sensory quality. Volatile and phenolic compounds were also indicative of the period of low-temperature fruit storage. Oleuropein and ligstroside derivatives in olive oil decreased with respect to storage time, and their significant ( p < 0.05) change corresponded to changes in bitterness and pungency. ( Z)-2-Penten-1-ol increased during low-temperature fruit storage, whereas 2-pentylfuran decreased. Changes in volatile compounds, phenolic compounds, quality indices, and sensory notes indicated that virgin olive oil quality was lost within the first week of low-temperature fruit storage and regained at 2 weeks. This research suggests that low-temperature olive fruit storage may be beneficial, with a possibility of increasing oil yield and moderating the sensory quality of virgin olive oils. This study demonstrates that deeper insights into virgin olive oil quality changes during low-temperature fruit storage may be gained by studying volatile and phenolic compounds in addition to quality indices and physical appearance of the fruit.  相似文献   

12.
Olives (Olea europaea cv. Cobran?osa, Madural, and Verdeal Transmontana) used for oil production were stored, in plastic containers, at 5 +/- 2 degrees C (70% relative humidity) for three different periods before oil extraction: 0, 7, and 14 days (T(0), T(7), and T(14), respectively). In the crop year 1997/1998 this procedure was done only for cv. Cobran?osa and in 1998/1999 for the three cultivars. After storage, the oils were extracted from the fruits, and the acidity, peroxide value, coefficients of specific extinction at 232 and 270 nm, stability, color, p-anisidine value, fatty acids, and tocopherols compositions were determined. The results confirm that storage of fruits produces losses in the olive oil quality. Acidity and stability to oxidation indicate a progressive deterioration of oil quality as fruit is stored. The storage time affects the total tocopherols contents, namely, alpha-tocopherol, which clearly decreased during fruit storage. The oil quality of the Verdeal Transmontana cultivar deteriorated more rapidly than that of Cobran?osa and Madural cultivars. This study also shows that cv. Cobran?osa, the main cultivar in the region, is a good choice in terms of final olive oil quality.  相似文献   

13.
The individual evolution of phenolic compounds has been studied during the natural fermentation of black olives for the first time. Cyanidin 3-rutinoside and cyanidin 3-glucoside were the main anthocyanins identified in fresh olives, and they were not detected after 1 month of storage either in brine or in olive. The fruit colors were different when aerobic or anaerobic conditions were used and as a consequence of the different anthocyanin polymerizations that took place. At time zero, the polyphenols observed in the olive juice were hydroxytyrosol-4-beta-glucoside, oleuropein, hydroxytyrosol, tyrosol, salidroside, and verbascoside and, after 12 months, the main phenol was hydroxytyrosol. The polyphenol content in the oil phase of olives was also analyzed. The dialdehydic form of elenolic acid linked to hydroxytyrosol and tyrosol, oleuropein aglycon, and ligstroside aglycon were the main compounds found at the beginning of fermentation but were not detected after 3 months. In contrast, hydroxytyrosol, hydroxytyrosol acetate, tyrosol, and tyrosol acetate were the main polyphenols detected in the oil phase of the final product. The acid hydrolysis of the initial glucosides (in olive juice) and the aglycons (in oil phase) was, therefore, the main reaction that took place during fermentation.  相似文献   

14.
Chestnuts are a widely consumed fruit around the world, with Portugal being the fourth biggest producer in Europe. Storage of these nuts is an important step during processing, and the most widely used fumigant was banned in the European Union under the Montreal Protocol because of its toxicity. Recently, radiation has been introduced as a cheap and clean conservation method. Previous studies of our research group proved that γ radiation had no negative effect on the nutritional value of chestnuts; in fact, storage time had a much bigger influence on the chestnut quality. In the present study, we report the effect of a less ionizing radiation, electron beam, with doses of 0, 0.5, 1, 3, and 6 kGy in the nutritional value of chestnuts (ash, energy, fatty acids, sugars, and tocopherols), previously stored at 4 °C for 0, 30, and 60 days. The storage time seemed to reduce fat and energetic values but reported a tendency for higher values of dry matter. With regard to fatty acids, there was a higher detected quantity of C20:2 in non-irradiated samples and four fatty acids were only detected in trace quantities (C6:0, C8:0, C10:0, and C12:0). γ-Tocopherol decreased during storage time but did not alter its quantity for all of the radiation doses (as like α-, β-, and δ-tocopherol); in fact, these compounds were present in higher concentrations in the irradiated samples. Sucrose and total sugars were lower in non-irradiated samples, and raffinose was only detected in irradiated samples. Electron-beam irradiation seems to be a suitable methodology, because the effects on chemical and nutritional composition are very low, while storage time seems to be quite important in chestnut deterioration.  相似文献   

15.
A total of 33 virgin olive oil samples of the two main Tunisian cultivars, Chemlali and Chétoui, were characterized by their volatile compounds. The olive oil samples were obtained from olives harvested at four stages of ripeness in costal and inland farms of different geographical places. Major volatiles, mostly C6 and C5 compounds produced from linolenic and linoleic acids through the lipoxygenase cascade, were quantified by solid-phase microextraction-gas chromatography. Mathematical procedures allowed for the determination of the volatiles that not only are able to discriminate the olive oils by their olive cultivar (hexanal, E-2-hexenal, and total ketones) and ripeness (pentanal and 1-penten-3-one) but also contribute to their distinctive aroma. Finally, an electronic nose based on metal oxide sensors was checked for a rapid and at-line implementation of Tunisian olive oil varietal traceability. The classification of the samples by the sensors was explained by their sensitivity to volatiles E-2-hexanal, hexanal, 1-penten-3-one, ethanol, and Z-3-hexenol. Multivariate procedures of discriminant analysis and principal component analysis were used in the study.  相似文献   

16.
轴流式和切流式机械脱粒对稻谷损伤及加工品质的影响   总被引：5，自引：3，他引：2  
为确定不同机械脱粒滚筒收获方式对收获后稻谷品质性状的影响,以手工收获方式稻谷为对照组,对轴流式和切流式脱粒滚筒收获方式收获稻谷的品质性状进行研究,检测不同收获方式稻谷的裂纹率、裂颖率、发芽率、幼苗生长、腹部与背部作为承压面糙米的三点弯曲破碎力、加工品质指标等。测试结果表明:机械脱粒方式收获稻谷与手工收获方式相比,裂颖率增加,发芽和幼苗生长、三点弯曲破碎力和加工品质降低,其中裂颖率最大增加约35.6%,发芽率降低最大达53%,茎秆长度最大降低15 mm,根数量最大降低2.4个,腹部和背部三点弯曲破碎力减小最大值为4.5和3.8 N,整精米率最大降低12.11%;而切流式脱粒滚筒收获方式收获稻谷与轴流式相比,裂颖率较大,发芽率降低达34%~51%,茎杆长度降低最大达12.6 mm,根数量降低最大达1.8个,腹部和背部三点弯曲破碎力差异较小,整精米率降低10.38%。总体来说不同机械脱粒收获方式对稻谷的品质性状影响具有差异性,轴流式脱粒收获方式对稻谷的机械损伤小于切流式脱粒收获方式,机械脱粒损伤稻谷品质性状的评价应该根据稻谷具体使用目的进行客观全面的评价。  相似文献   

17.
为研究陇南市不同种植地对不同品种油橄榄果实生长的影响,对陇南市武都区种植的莱星、鄂植8号、奇迹、皮削利等4个油橄榄品种,分别在其果实生长的受精和坐果期、种子生长期、果核变硬期、中果皮形成期和果实成熟期比较判断果实表型性状,分析果实生长期间含水率和含油率的变化,以探明不同油橄榄品种的适宜栽培区,为优化陇南地区油橄榄种植资源配置提供支持。结果表明,在陇南市武都区锦屏村和稻畦村种植的不同品种油橄榄果实外观均呈长圆形,且锦屏村种植的莱星油橄榄果实百粒鲜质量和含油率均高于稻畦村,中果皮形成期百粒鲜质量和含油率分别高于稻畦村34.82%和72.53%。稻畦村种植的鄂植8号油橄榄果实百粒鲜质量在果实生长前期低于锦屏村,生长后期则高于锦屏村,中果皮形成期稻畦村油橄榄果实百粒鲜质量高于锦屏村26.00%。锦屏村种植的鄂植8号油橄榄果实含油率均高于稻畦村,果实成熟期含油率高于稻畦村84.48%。锦屏村种植的奇迹油橄榄果实百粒鲜质量和含油率均高于稻畦村,果核变硬期百粒鲜质量高于稻畦村36.00%,果实成熟期的含油率高于稻畦村53.71%。锦屏村种植的皮削利油橄榄果实含油率高于稻畦村,中果皮形成期的含油率高于稻畦村76.13%。由此可知,锦屏村种植的油橄榄莱星、奇迹均优于稻畦村,且果实用途偏向于油用,油橄榄鄂植8号和皮削利作为油果兼用型果实,在锦屏村和稻畦村均可种植。且生长良好。  相似文献   

18.
为探讨不同采收成熟度毛花猕猴桃华特果实采后贮藏品质差异,确定华特果实最佳采收期,以成熟度Ⅰ(盛花后155 d)、成熟度Ⅱ(盛花后165 d)和成熟度Ⅲ(盛花后175 d)的毛花猕猴桃华特果实为原料,研究果实采后贮藏过程中硬度、可溶性固形物(SS)含量、可滴定酸(TA)含量、抗坏血酸(AsA)含量、 腐烂率和主要挥发性成分的变化规律。结果表明,在常温贮藏20 d期间成熟度Ⅰ、Ⅱ和Ⅲ果实采后分别检出41、33和36种挥发性成分,均以醛酮类为主。其中,成熟度Ⅰ果实酯类和醛酮类相对含量较高;成熟度Ⅱ果实醛酮类、醚类、烃类相对含量较高,但酯类和醇类相对含量较低;成熟度Ⅲ果实醛酮类、酯类和醇类相对含量较高。因此,成熟度Ⅰ和Ⅱ果实采后的营养及风味品质较好,腐烂率低,贮藏性较好;成熟度Ⅲ果实尽管风味较好,但果实的营养品质较差,腐烂率高,贮藏性较差,因此建议华特果实尽量在盛花后165 d 前采收。本研究为确立毛花猕猴桃华特果实最佳采收成熟度提供了理论依据。  相似文献   

19.
The importance of n-3 polyunsaturated fatty acid (n-3 PUFA) intake has long been recognized in human nutrition. Although health benefits, n-3 PUFA are subject to rapid and/or extensive oxidation during processing and storage, resulting in potential alteration in nutritional composition and quality of food. Bottarga, a salted and semi-dried mullet ( Mugil cephalus ) ovary product, is proposed as an important source of n-3 PUFA, having high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In this work, we investigated the extent of lipid oxidation of grated bottarga samples during 7 months of storage at -20 °C and room temperature under light exposure. Cell viability, lipid composition, and lipid peroxidation were measured in intestinal differentiated Caco-2 cell monolayers after 6-48 h of incubation with lipid and hydrophilic extracts obtained from bottarga samples at different storage conditions. The storage of bottarga did not affect the n-3 PUFA level, but differences were observed in hydroperoxide levels in samples from different storage conditions. All tested bottarga extracts did not show a toxic effect on cell viability of differentiated Caco-2 cells. Epithelial cells incubated with bottarga oil had significant changes in fatty acid composition but not in cholesterol levels with an accumulation of EPA, DHA, and 22:5. Cell hydroperoxides were higher in treated cells, in relation to the oxidative status of bottarga oil. Moreover, the bottarga lipid extract showed an in vitro inhibitory effect on the growth of a colon cancer cell line (undifferentiated Caco-2 cells).  相似文献   

20.
The aim of the work was to study the postharvest changes in Manzanilla olives and to find treatments to mitigate damages because of bruises. The phenolic content in bruised and unbruised fruits exposed to air always decreased, but the loss in phenols and the respiratory activity were greater in bruised olives; these changes were related to the appearance of brown spots. Immersion of the picked fruits in a cold (8 °C) acidic solution (pH 3), ascorbic acid solution (100 mM), or sodium metabisulfite solution (100 mM) significantly reduced the loss in phenols in olives and led to lighter brown bruised areas. This immersion did not affect the behavior of the fruits during the lye treatment and the subsequent fermentation. In the final product, no influence on the surface color of unbruised olives was observed and there was a significant color improvement in the bruised areas of damaged olives.  相似文献   

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