共查询到19条相似文献，搜索用时 137 毫秒
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为研究不同预冷温度对番茄贮藏品质的影响,以‘京采8号’番茄为研究对象,选取红熟中期的果实,采用冷库预冷方式,分别在8、10、12、23 ℃（常温）下预冷24 h,预冷后置于10 ℃下贮藏,通过测定可溶性固形物、可溶性糖、可滴定酸含量,以及色泽、硬度、感官品质、失重率和腐烂率等指标,确定适宜的预冷温度。结果表明：番茄适宜的预冷温度为10 ℃,其次是12 ℃,在贮藏过程中二者均可以保持较高的可溶性固形物、可溶性糖和可滴定酸的含量,延缓果皮转色、果实硬度下降及感官品质劣变,降低失重率和腐烂率;8 ℃预冷的效果较差,贮藏过程中番茄的可溶性固形物和可溶性糖含量较低,腐烂率较高;23 ℃（常温）预冷效果与不预冷直接贮藏无明显差异。 相似文献
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不同采收期对新余蜜桔采后生理特性和耐贮性的影响 总被引：1，自引：0，他引：1
研究不同采收期对江西省名特优柑橘品种‘新余蜜桔’采后果实品质和耐贮性的影响，以明确其采后生理特性、适宜采收期，为实际生产上新余蜜桔的大面积推广提供技术支撑。以新余蜜桔‘彭家39号’为材料，分3个采收期进行采收后，测定冷藏(6±0.5)℃条件下果实可溶性固形物(TSS)、可滴定酸(TA)维生素C、相对电导率、丙二醛(MDA)、抗氧化酶活性等生理指标，并调查了不同贮藏期果实的腐烂率和失重率。结果表明，冷藏条件下，随着贮藏时间的延长，果实腐烂率、失重率、相对电导率、MDA含量不断升高，TSS、TA和维生素C含量逐渐下降；采收期Ⅱ组的腐烂率显著低于采收期Ⅲ组，失重率显著低于与采收期Ⅰ和采收期Ⅲ组，腐烂率和失重率与相对电导率、MDA呈极显著正相关(P＜0.01），果实维生素C含量以采收期Ⅱ组最高。对于新余蜜桔的建议：采收后立即鲜销或短期冷藏的果实（贮藏期不超过30天）可在11月上旬采收；用于长期冷藏的果实（贮藏期达90天左右），建议建议10月中下旬采收。 相似文献
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应用一种新型的可食性涂膜材料阿拉伯树胶对番茄进行涂膜保鲜,能够延长果实的货架期并提高果实品质。将浓度为5%、10%、15%和20%的阿拉伯树胶水溶液分别涂布于绿熟期的番茄表面,然后将番茄在20℃、相对湿度为80%～90%的环境中贮藏20 d。结果表明,浓度为10%的阿拉伯树胶涂膜处理与对照相比,可很好地保持果实的质量、硬度、可滴定酸、可溶性固形物和抗坏血酸含量;果实未出现任何腐烂和风味劣变症状。感官评价结果表明,应用10%浓度的阿拉伯树胶涂膜,在贮藏期内能够保持番茄果实的原有风味品质和正常颜色。说明在20℃下10%的阿拉伯树胶作为一种可食性膜可以延缓番茄果实的后熟进程,货架期可延长至20 d。 相似文献
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为研究采前植物生长调节剂喷施处理对淮安红椒采后室温贮藏生理与保鲜品质的影响,于淮安红椒转红期,分别用不同分子量壳聚糖、海带多糖(HDG)、赤霉素(GAs)和水杨酸(SA)进行喷施处理,处理14天后采收红椒,以失重率、腐烂指数、维生素C、丙二醛(MDA)含量、多酚氧化酶(PPO)和过氧化物酶(POD)活性为指标,研究采前植物生长调节剂处理对采后红椒室温贮藏期品质的影响。结果表明：低分子量壳聚糖(LWG)处理能显著降低采后红椒室温贮藏过程中的失重率,LWG、HDG和SA处理能显著降低腐烂指数和MDA含量,显著提高维生素C含量,而LWG和SA处理显著提高红椒贮藏期的POD和PPO活性,延缓衰老。可见,采前0.5% LWG和0.8 mmol/L SA处理有利于采后红椒室温贮藏,具有一定的推广价值。 相似文献
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为探究采前处理对蟠枣果实采后贮藏品质的影响,以新疆主栽鲜食品种蟠枣为研究对象,分别于果实花期、幼果期、膨大期、着色期采用清水(CK)、10 g/L氯化钙(CaCl2)、100 mmol/L水杨酸(SA)和10 g/L CaCl2+100 mmol/L SA进行采前喷施处理,采收后置于常温货架贮藏,每天统计果实的转红率、转红指数、腐烂率和失重率,测定果实的可溶性固形物含量、硬度和色泽等指标。结果表明：采前喷施CaCl2、SA和CaCl2+SA均可一定程度上抑制蟠枣的转红和腐烂,使其保持较低的失重率,使果实维持较高的可溶性固形物含量和硬度,保持较好的色泽,其中,10 g/L CaCl2+100 mmol/L SA采前处理效果最佳,常温货架8 d时,果实的转红率和腐烂率分别较对照低23.34个百分点和36.66个百分点,失重率仅为1.68%,果实可溶性固形物含量维持在21.47%,硬度为9.45 kg/cm2,保持较好的商品性。综上,采前喷施10 g/L CaC... 相似文献
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探讨低温贮藏结合GABA处理对樱桃番茄果实采后品质的影响,为寻找樱桃番茄采后保鲜新技术提供理论依据。本研究以‘粉娇’樱桃番茄为试材,设置清水浸渍+常温(25℃)贮藏、清水浸渍+低温(8℃)贮藏和GABA(500 mg/L)浸渍+低温(8℃)贮藏3个处理,在樱桃番茄16天的贮藏期内,调查果实腐烂率,测定果实呼吸强度、果实硬度、可溶性固形物、维生素C、柠檬酸和类胡萝卜素含量。结果表明,与常温(25℃)贮藏相比,低温及其结合GABA处理均显著降低了樱桃番茄果实贮藏期间的腐烂率,其中在贮藏16天时,防治效果分别达到了45.81%和63.11%,低温结合GABA处理优于单独低温贮藏。同时,低温结合GABA处理显著降低了果实的呼吸强度,延缓了果实硬度的降低,保持了较高的可溶性固形物、维生素C和柠檬酸含量,抑制了番茄红素、β-胡萝卜素和叶黄素的积累。因此,低温结合GABA处理可有效延缓樱桃番茄果实的腐烂和衰老,并能保持果实的采后品质,在樱桃番茄果实保鲜上具有良好的应用前景。 相似文献
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研究了在常温（20±1）℃和冷藏（0±0.5）℃条件下澳洲青苹苹果不同采收期对果实采后品质、生理和虎皮病发病率的影响。结果表明,晚采果实的品质和风味相对较好。常温贮藏条件下,晚采果实的乙烯跃变出现时间较早,但采收期对乙烯峰值的大小影响不大,直至果实严重腐烂也未发生虎皮病;冷藏条件下,延迟采收期能明显抑制和延缓澳洲青苹苹果虎皮病的发生,保持果实较高的可溶性固形物含量;贮藏后期早采果实的腐烂率急剧升高是由极其严重的虎皮病造成的。但果实采收越晚,耐贮性越差,腐烂率高而且腐烂出现的时间早,不宜长期贮藏。因此,综合上述因素,建议辽西地区澳洲青苹苹果贮藏果实应于生长发育后期（163～170 d）的10月中下旬采收,常温20℃条件下贮藏30～40 d,冷藏0℃条件下贮藏180 d内,虎皮病发病率低,可保持良好的品质与风味。 相似文献
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通过研究贝莱斯芽孢杆菌对葡萄果实贮藏品质的影响,为提高葡萄果实采后贮藏稳定性,延长贮藏期提供科学依据。以“玫瑰香”葡萄为试材,用拮抗菌溶液（TP-1）处理葡萄果实,以无菌水处理作为对照,处理后将果实分别置于25 ℃与4 ℃条件下贮藏,测定葡萄果实贮藏期间腐烂率、失重率、可溶性固形物含量、相对电导率、硬度、果皮色度、VC含量以及可滴定酸含量的变化。结果表明：整个贮藏期间,贝莱斯芽孢杆菌TP-1处理可以有效降低葡萄果实腐烂率,常温贮藏25 d时,腐烂率仅为42%,低于其他处理组;葡萄果实失重率在贮藏期内大幅上升,但贝莱斯芽孢杆菌TP-1处理果实失重率均低于对照组,在常温贮藏25 d时,效果最明显;葡萄果实硬度在贮藏期内逐渐下降,常温贮藏15~25 d果实硬度下降最快,贮藏25 d时,贝莱斯芽孢杆菌TP-1处理组果实硬度最高,为1.21 kg/cm2。此外,贝莱斯芽孢杆菌TP-1处理还可抑制葡萄果实相对电导率的上升,维持果皮色度和较高水平的可溶性固形物含量,延缓可滴定酸和VC降解。贝莱斯芽孢杆菌TP-1处理组能有效维持葡萄果实贮藏品质。 相似文献
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The aim of this study was to increase the understanding of chlorophyll breakdown and lycopene synthesis at a quantitative level in Solanum lycopersicum fruit. To accomplish this, a kinetic model is proposed describing the transition from chloro- to chromoplast. Remittance VIS spectroscopy was used to assess chlorophyll and lycopene levels non-destructively in cocktail and round type tomatoes. Tomatoes were stored at constant temperatures between 4 and 24 °C, or at a stepwise changing temperature between 4 and 16 °C. Chlorophyll and lycopene levels were measured repeatedly over time and used to calibrate a kinetic model that describes how an autocatalytic enzyme system links chlorophyll breakdown to lycopene synthesis, including breakdown of lycopene precursor and lycopene itself. Increasing storage temperatures increased the reaction constant for lycopene synthesis more than that of chlorophyll breakdown for both tomato types. The reaction constants describing chlorophyll breakdown and lycopene synthesis were considerably larger, and the estimated enzyme levels lower for the round type. This allows round tomatoes to quickly resume lycopene synthesis after a cold storage period when enzyme levels are low. Lycopene breakdown was established for the round type while the cocktail type showed lycopene precursor breakdown. Chlorophyll breakdown and lycopene synthesis, as affected by storage temperature and tomato type, is covered well by the model for both tomato types. We hypothesise that the postulated enzyme system, responsible for the direct link between chlorophyll breakdown and lycopene synthesis, is due to STAY-GREEN proteins. Remittance VIS spectroscopy is, in combination with a parameter estimation tool, suited to screen tomato genotypes for intended colour transformation performance, or as tool in chloroplast to chromoplast transition studies. 相似文献
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《Postharvest Biology and Technology》2003,27(3):285-292
Tomatoes (Lycopersicon esculentum Mill., cv. Rapsodie) were harvested at the mature green stage and treated with 250 nl l−1 1-methylcyclopropene (1-MCP) for 24 h at 20 °C. The fruit were then stored for 24 days at 15, 20 or 25 °C at 90–95% relative humidity. Sampling was carried out at 0, 6, 12, 18 and 24 days after treatment. Treatment with 1-MCP delayed ripening as measured by changes in lycopene, chlorophyll, hue angle, polygalacturonase (PG) activity and tissue firmness. Ripening was delayed by 6 days at 25 °C, by 12 days at 20 °C, and by 18 days at 15 °C in 1-MCP-treated fruit. In general, 1-MCP only delayed the onset of ripening-related changes and did not significantly alter final values for measures of firmness, color (hue angle), PG activity, and lycopene and chlorophyll contents at a particular storage temperature. The results suggest that 1-MCP is most effective at delaying ripening of mature-green tomatoes when they are stored near the currently recommended temperature range of 12.5–15 °C. 相似文献
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The effects of different modified atmosphere packaging (MAP) on antioxidant compounds and storage quality of ‘Hicrannar’ sweet pomegranates were investigated during long term storage. Pomegranates were harvested at the commercial harvest stage and packed in two different types of MAP (MAP1 and MAP2). After packaging, all fruit were stored at 6 °C and 90–95% RH for 120 days, then removed from storage for different quality analyses. Some fruit were kept at 20 °C for 3 days to simulate a period of shelf-life. Fruit weight loss, decay index, skin color, total titratable acidity, total soluble solids content, total phenolics, total anthocyanins and antioxidant activity were determined. Internal atmospheres created by the MAP were periodically assessed during cold storage, and CO2 concentrations increased and O2 concentrations decreased inside the MAP. MAP significantly reduced weight loss after both 120 days of cold storage and shelf-life. MAP2 was the most effective packaging in reducing weight loss. Storage of pomegranates in MAP also reduced decay and the decay index, and maintained visual appearance compared to control fruit. During storage, a decrease in L* and C* values and an increase in h° values were observed in all treatments. However, fruit stored in MAP2 had higher L*, C* and lower h° values than in other treatments. Titratable acidity and total soluble solids decreased after cold storage and shelf-life, and no significant differences among treatments were found. Total phenolics, total anthocyanin contents and antioxidant activity increased during the storage period in control fruit. 相似文献
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Yu-Che ChengTsu-Tsuen Wang Jyh-Horng ChenTa-Te Lin 《Postharvest Biology and Technology》2011,62(1):17-25
During the ripening process, fruit and vegetables undergo physico-chemical changes which affect their color, texture, aroma, and sugar content, etc. For tomatoes, color change is the main index of ripening stages, and it is associated with metabolized lycopene. In order to detect the internal changes of sugar and lycopene contents in tomatoes during ripening, chemical shift imaging (CSI) and high performance liquid chromatography (HPLC) analyses were employed. Imaging experiments on tomatoes were performed in a Bruker 7T MRI system using the gradient-echo sequence for scanning. Spatial distribution of the internal sugar and lycopene contents of tomatoes were, for the first time, revealed and compared before and after the ripening process. The CSI analysis showed that a linear relationship existed between CSI intensity and concentrations of sugar solutions in the range of 0.1-1.0 M. The CSI results indicate that there was no consistent trend in the variation of sugar signal intensity during ripening while the lycopene content significantly increased in the outer pericarp and columella of the tomatoes at the red ripe stage, as compared to the mature green stage. This observation for the sugar and lycopene signal intensities was further confirmed by HPLC analyses. The non-destructive CSI technique has potential as an efficient tool for the physiological analysis of fruit and vegetables. 相似文献
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《Postharvest Biology and Technology》2002,24(1):59-68
Firmness is an important aspect of the quality of fresh tomatoes. Its measurement is necessary for quality control, as well as for postharvest studies to develop procedures for preparation and handling of fresh-cut tomato slices. This study had two objectives, to determine how initial ripeness and cutting affect the textural changes in tomato tissue during storage and to develop a method for measuring textural attributes of tomato slices. Firmness and force relaxation characteristics were compared for tomato flesh harvested at six maturity stages and stored intact or as slices for 0–20 days. Measurements were made at three sites in the outer pericarp and three in columellar tissue on 7-mm thick transverse slices. Following loading, stress relaxation was recorded for 10 s. A 4-mm cylindrical probe provided more consistent firmness measurements (lower% CV) than a 6.4-mm spherical probe at harvest, and distances of 3 mm provided more consistent results than 1 mm. Therefore, stored tomato samples were tested only with the 4-mm cylindrical probe and distance of 3 mm. Fmax (maximum force) of freshly harvested tomatoes ranged from 15 to 2 N for mature green and red tomatoes, respectively. Fmax was closely related to loading energy (area), slope, and yield force; i.e. all four parameters measured elastic behavior. Fmax also was related (r2=0.77–0.97) to forces at specific relaxation times. Tomatoes stored intact generally had lower CVs than those sliced before storage, although there was little difference in average firmness (Fmax) between the two at a given storage time for a given initial ripeness. A three-parameter model was developed to fit the relaxation curves: Y=1−A ln(1+t)−Bt/(C+t) where t is relaxation time. There was little correlation between Fmax and the three relaxation parameters (r2=0–0.33), i.e. the relaxation parameters measured a different physical property, presumably viscoelasticity. The responses of the relaxation parameters over storage time were dependent on the initial maturity of the tomatoes; but values usually differed significantly between tomatoes stored intact or sliced, with tomatoes sliced before storage generally having higher values, which we interpret as having lower viscoelasticity. 相似文献
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不同采收期对芒果常温贮藏品质的影响 总被引：2，自引：2，他引：0
为了对芒果的科学合理采收提供理论依据,以‘红芒6号’芒果为试验材料,探讨了不同采收期对芒果常温贮藏品质的影响,着重考察芒果常温贮藏过程中失重率、病果率、硬度、维生素C(Vc)、可溶性固形物(TSS)和可滴定酸(TA)含量及固酸比的变化。结果表明,过早采收的芒果,其TA和Vc含量较适时采收的要高,而TSS含量和固酸比则较低;过晚采收的芒果,其失重率和病果率高,果实软化快。笔者提出了‘红芒6号’芒果最佳的采收期是盛花期后120天,适宜采收的生理指标是TSS和TA的质量分数分别为6.40%和0.85%。 相似文献
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《Postharvest Biology and Technology》2007,43(3):235-242
Four cultivars of tomato fruit (‘Cherry’, ‘Daniela’, ‘Patrona’ and ‘Raf’) were harvested at two ripening stages (S1 and S2), treated with 0.5 μl l−1 of 1-methylcyclopropene (1-MCP) for 24 h and stored at 10 °C for 28 days. For all cultivars, control fruit deteriorated very rapidly (due to weight loss, softening, colour changes and decay) with an estimated shelf life of 7 days (‘Cherry’ and ‘Patrona’) and 14 days (‘Daniela’ and ‘Raf’), independently of the ripening stage at harvest. All quality parameters for all cultivars were delayed and/or inhibited in treated fruit, the efficacy of 1-MCP being higher in tomatoes harvested at the S2 ripening stage. At this stage, the organoleptic properties had already developed in fruit on the plant and tomatoes could thus reach consumers with optimal postharvest quality. 相似文献
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为考察高氧处理对蜜橘果实贮藏特性的影响,以重庆本地蜜橘果实为试材,在25℃的环境中分别用体积分数40%、50%和60%的高氧处理蜜橘果实48 h,并以空气下贮藏的蜜橘果实作为对照。结果表明,高氧处理能有效降低蜜橘果实的失重率,加快贮藏蜜橘果实转色速度,提高果实的色泽指数和色差值(a*和h)。其中,40%的高氧浓度可以降低蜜橘果实腐烂率,提高贮藏蜜橘果实的固酸比(TSS/TA)和精氨酸含量。这说明高氧处理在一定程度上可以改善蜜橘果实着色,增强果实抗病能力并维持果实贮藏品质,在蜜橘果实贮藏保鲜方面具有潜在的应用价值。 相似文献